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Korean Meatball Rice Bowls

I’m always on the hunt for meals that are equal parts flavor-packed, easy to throw together, and majorly satisfying. Enter: these Korean Meatball Bowls—savory, slightly spicy, a little sweet, and loaded with all the best textures in every bite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 people
Calories: 589 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the Meatballs
  • 1 pound ground turkey
  • 1 egg
  • 2 tablespoon soy sauce divided
  • 4 cloves garlic finely chopped
  • 1 tablespoons finely chopped ginger
  • 4 tablespoons Gochujang paste divided
  • ¼ cup panko breadcrumbs
  • 2 green onions thinly sliced
  • 2 tablespoons cilantro roughly chopped
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame seeds
For the Vinaigrette
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon kimchi brine
  • ¼ cup kimchi drained and diced
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • ¼ cup avocado oil
  • 2 tablespoons honey
  • 2 cloves garlic finely chopped
  • 1 tablespoon ginger grated
  • 2 teaspoons toasted sesame seeds
For the Herb Salad
  • 2 cups greens
  • ¼ cup cilantro leaves
  • 4 green onions thinly sliced
  • 2 Persian cucumbers thinly sliced
  • 1 Asian pear thinly sliced (or a pink lady apple)
  • 4 radishes thinly sliced
  • 2 cups cooked white rice

Instructions

For the Meatballs
    Cup of Yum
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground turkey, egg, 1 tablespoon soy sauce, garlic, ginger, 2 tablespoons gochujang, breadcrumbs, green onions, and cilantro. Mix gently with your hands until evenly incorporated.
  3. Shape the mixture into meatballs, about 1 ½ inches in diameter (approximately 2 heaping tablespoons each), and place them on the prepared baking sheet.
  4. In a small bowl, whisk together the remaining 2 tablespoons gochujang, remaining 1 tablespoon soy sauce, honey, and rice wine vinegar. Brush or toss the meatballs with the sauce, then bake for 20-25 minutes or until fully cooked.
  5. Remove from the oven and sprinkle with toasted sesame seeds.
For the Vinaigrette
  1. Whisk all ingredients together in a bowl until well combined. Set aside.
For the Salad
  1. Combine all salad ingredients in a large bowl and toss lightly.
To assemble
  1. Divide the cooked rice evenly among four bowls. Top each bowl with equal portions of the herb salad and meatballs. Drizzle with the vinaigrette and serve immediately with your favorite kimchi on the side.

Notes

  • Swap out brown rice or cauliflower rice.

Nutrition Information

Calories 589kcal (29%) Carbohydrates 56g (19%) Protein 35g (70%) Fat 26g (40%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 14g Trans Fat 0.03g Cholesterol 109mg (36%) Sodium 1159mg (48%) Potassium 686mg (20%) Fiber 3g (12%) Sugar 23g (46%) Vitamin A 632IU (13%) Vitamin C 13mg (14%) Calcium 97mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 589

% Daily Value*

Calories 589kcal 29%
Carbohydrates 56g 19%
Protein 35g 70%
Fat 26g 40%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 14g 70%
Trans Fat 0.03g 2%
Cholesterol 109mg 36%
Sodium 1159mg 48%
Potassium 686mg 15%
Fiber 3g 12%
Sugar 23g 46%
Vitamin A 632IU 13%
Vitamin C 13mg 14%
Calcium 97mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.