Menu
Lunch / Meal Prep / Recipes

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.

meal prep container's with brown rice, edamame, and ginger meatballs
brown rice and edamame in meal prep bowls

TOOLS I USED FOR THIS RECIPE:

mixing bowl with ground beef, red onion, garlic, and ginger.

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

completed meal prep bowls with ginger meatballs topped with sesame seeds.

If you like these meal prep sticky ginger meatball bowls. you’ll love…

Meal Prep Honey Soy Pork Tenderloin Bowls

Homemade Meatballs with Sweet Barbeque Glaze

Meal Prep Sweet Sriracha Meatball Bowls

Garlic Ginger Chicken Bowls

portioned meatballs on a sheet pan

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.

Meal Prep Sticky Ginger Meatball Bowls

No ratings yet
Course: Dinner, Lunch
Keyword: Meal Prep, Meatballls, Rice Bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 586kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Ingredients: 

  • 1 12 oz. bag Frozen edamame, cooked according to package instructions

For the Rice:

  • 2 cups Brown Rice, dry
  • 4 cups Water

For the Meatballs:

  • 1 lb. Lean Ground beef
  • 1 cup Panko bread crumbs
  • 2 Eggs
  • 2 tbsp Fresh ginger, minced
  • 2-3 Garlic cloves, minced
  • 1/2 Red onion, finely diced
  • 1 tsp Salt
  • 1 tsp Black pepper

For the Glaze:

  • 1/4 cup Soy sauce
  • 1/2 cup Hoisin
  • 2 tbsp Honey
  • 1 tbsp Brown sugar
  • 1 tbsp Fresh ginger, minced
  • 2 tsp Water
  • 1 tsp Cornstartch
  • Limes and green onions, for garnish

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.

Nutrition:

Serving: 1 serving | Calories: 586 kcal | Carbohydrates: 91 g | Protein: 31 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 123 mg | Sodium: 1746 mg | Potassium: 674 mg | Fiber: 4 g | Sugar: 18 g | Vitamin A: 99 IU | Vitamin C: 2 mg | Calcium: 92 mg | Iron: 5 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

meatball bowls with sauce and steamed edamame

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.