These Hoisin Turkey Meatball Meal Prep Bowls are the perfect thing to make on a Sunday and eat all week! You can either fully prepare the bowls to microwave and eat, or you can make this as a freezer meatballs recipe.

I’m back on the meal prep train! Since I’ve been working from home for almost a year, I haven’t had to meal prep quite as much.

However, when work gets super busy, it’s still SO nice to just pull out a meal prep bowl, put it in the microwave, and enjoy a delicious and good-for-me meal.

These Hoisin Turkey Meatball Meal Prep Bowls make the perfect meal prep recipe because they’re super easy to make and reheat beautifully.

I can’t take credit for the recipe – I Pinned it from Recipe Runner and knew I had to make it right away. LOOK how beautiful hers are.

How to Make Hoisin Turkey Meatball Meal Prep Bowls

You can either fully prepare the bowls then just microwave them when you’re ready to eat, or you can make them as a freezer meatball recipe.
To freeze, place the raw meatballs on a baking sheet and flash freeze for 1 hour. Transfer to a resealable food bag. When ready to cook, bake at 400 degrees F for 25-30 minutes.
I like the cucumbers cold, so I recommend you either store them separately or remove them before microwaving.
Feel free to mix it up with the base and vegetables! These would be great with quinoa, riced cauliflower, or chickpea rice. They’d also be great with bok choy, carrots, or sautéed spinach.

Next time you need a great meal prep recipe, give these Hoisin Turkey Meatballs a try. I hope you and your family love them!

Hoisin Turkey Meatball Meal Prep Bowls

Yield: 4 Bowls

Ingredients

For the Meatballs

1 pound ground turkey (I use 93/7)
1/4 cup green onions, finely sliced
1 1/2 teaspoons ginger, grated
1 clove of garlic, grated
1 teaspoon sriracha
2 tablespoons cilantro, chopped
2 teaspoons low sodium soy sauce
3 tablespoons panko
1 egg
Salt and pepper, to taste

For the Sauce

3 tablespoons low sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon sriracha
1/2 teaspoon sesame oil (optional)
1 teaspoon ginger, grated
1/4 teaspoon garlic powder

For the Bowls

2 cups cooked brown rice, quinoa, riced cauliflower, or grain of choice
1 jalapeño, thinly sliced
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
Toasted sesame seeds

Instructions

Preheat oven to 450 degrees F.
Combine all the meatball ingredients in a bowl and mix it together (I use my hands). Form into 1 1/2 inch balls and place on a sprayed baking sheet.
Bake for 15 minutes or until completely cooked through.
While the meatballs cook, combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, then reduce to simmer and cook 3-5 minutes or until it thickens. Stir often.
Toss the meatballs in the sauce. Divide rice, meatballs, jalapeño, cucumber and red pepper amongst four meal prep bowls. Sprinkle with sesame seeds.
Let cool completely, cover, and refrigerate. To reheat, remove the cucumber and microwave for 2 minutes.

Notes

How to Make Freezer Meatballs

If you want, you can freeze the uncooked meatballs on a baking sheet for 1 hour, then transfer to a sealable food bag until ready to cook. Just cook from frozen for 25-30 minutes at 400 degrees F.

This recipe was inspired by Recipe Runner.

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