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Meal Prep Sticky Ginger Meatball Bowls

By Rachel
April 19, 2022

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.

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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

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Homemade beef meatballs in a sticky hoisin glaze served with brown rice and edamame.
Servings 5 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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: 1servingCalories: 586kcalCarbohydrates: 91gProtein: 31gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 123mgSodium: 1746mgPotassium: 674mgFiber: 4gSugar: 18gVitamin A: 99IUVitamin C: 2mgCalcium: 92mgIron: 5mg
Author: The Hearty Life
Calories: 586kcal
Cost: $
Course: Dinner, Lunch
Keyword: Meal Prep, Meatballls, Rice Bowls
meatball bowls with sauce and steamed edamame

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