Meal Prep Sticky Ginger Meatball Bowls

These meal prep sticky ginger meatball bowls are quick and filling! Glazed ginger meatballs, steamed edamame, and brown rice. Loaded with soy sauce, hoisin, garlic, ginger, brown sugar, and honey this glaze if full of flavor. Portion into meal prep containers, store, and reheat for 2-3 minutes for a quick lunch or dinner.

TOOLS I USED FOR THIS RECIPE:

• Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
• Tongs – a must have kitchen tool!
• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely
• Portion Scoops – great for scooping even sized meatballs.

Cost Breakdown:

• Ground Beed – $2.99/lb.
• Rice – $.94
• Ginger – $1.12
• Garlic – $.27
• Panko Bread Crumbs – $.65
• Red Onion – $.42
• Egg – $.28
• Seasoning – $.80
• Lime – $1
• Edamame – $2.21
• Soy Sauce – $.55
• Brown Sugar – $.15
• Honey – $.90
• Hoisin Sauce – $.40
• Cornstarch – $.08

Total: $12.76

Per Serving (5 servings): $2.55

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Instructions:

For the Rice:

• In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.

For the Meatballs:

• Preheat oven to 350 degrees F, line a cookie sheet with parchment paper, set aside. In a large mixing bowl combine the ground beef, breadcrumbs, egg, red onion, ginger, garlic, salt, and pepper. Using a portion scoop or measuring spoon, scoop about 1 oz. portions, roll into balls. You will get about 20, 1 oz. meatballs.
• Transfer to the prepared cookie sheet, bake at 350 for 12-15 minutes or until cooked through. Set aside to cool.

For the Glaze:

• In a small saucepan combine the soy sauce, hoisin, honey, ginger, and brown sugar. Heat over medium high heat until warm and slightly reduced, 5-8 minutes. In a small mixing bowl combine the water and cornstarch, stir until a smooth slurry forms. Pour into the sauce and allow to cook for another 1-2 minutes until the mixture thickens up.
• Toss cooked meatballs in the glaze, reserve any extra glaze to spoon over bowls.
• Evenly divide steamed brown rice into 5 meal prep containers. Evenly divide the roasted broccoli and glazed meatballs, spoon over any leftover glaze. Garnish with sliced green onions and lime wedges. Seal and store.

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