Sticky-Sweet Chicken Meatball Rice Bowls

A little sweet, a little savory, majorly delish—and possibly your new weeknight obsession.

Let’s talk about meatballs. Not the Sunday gravy kind (we love you too, but calm down), but the sticky-sweet, Asian-inspired kind that somehow make rice and broccoli feel like a full-on event. These Sticky-Sweet Chicken Meatball Rice Bowls are everything you want in a dinner: quick, high-key comforting, and made with simple ingredients you probably already have. Also? They taste insanely better than takeout. Sorry, not sorry.

Why you’re gonna fall in love:

• Juicy meatballs with just the right bounce.
• A sticky-sweet glaze that clings like your ex.
• Served over rice with steamed broccoli so you feel like you have your life together.

Fun fact to casually drop at dinner: Ginger isn’t just delicious—it’s also a natural anti-inflammatory. So yes, these meatballs are basically wellness.

What’s in the lineup:

The meatballs:

You’re starting with ground chicken (or turkey, pork, beef—go wild), and leveling it up with panko breadcrumbs, soy sauce, garlic, ginger, and egg. It’s giving flavor, protein, and weeknight efficiency. Mix, roll, bake (or air fry!), and boom—meatballs that are crispy on the outside, tender on the inside, and begging to be dunked in sauce.

The sauce:

This sticky glaze is the MVP. Low-sodium soy sauce for that salty umami punch, honey for the sweet cling, garlic and ginger because obviously, and a splash of sesame oil for depth. Add a cornstarch slurry if you like your sauce extra thicc.

How to serve:

Spoon that sauce over a bowl of steamed rice, nestle in your meatballs, and add a scoop of broccoli to make your mom proud. Or your doctor. Or just yourself. Garnish with sesame seeds or green onion if you’re feeling extra.

Whether you’re meal prepping or feeding the crew, these bowls do not disappoint. Leftovers? Even better the next day.

Sticky. Sweet. Saucy.

Sticky-Sweet Chicken Meatball Rice Bowls

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

FOR THE MEATBALLS:

• 1/3 cup panko breadcrumbs
• 1 clove garlic minced
• 1 egg
• 1 Tbsp low-sodium soy sauce
• 1 tsp fresh grated ginger or 1/4 tsp ground ginger
• 1 lb ground turkey you could also use ground chicken, pork or beef

FOR THE SAUCE:

• 1/3 cup water
• 1/2 cup low-sodium soy sauce
• 4 cloves garlic minced
• 1/4 cup honey
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 Tbsp cornstarch
• 1/2 Tbsp water

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
• In a large mixing bowl, combine the ingredients, I like to mix everything together then add the meat last. Mix until just combined—don’t overdo it or your meatballs might get tough. Scoop and shape into 1-inch balls (you should get about 25-26).
• Before baking, heat a drizzle of oil in a skillet over medium-high heat. Brown the meatballs for a couple of minutes per side, just until they get a golden crust—not fully cooked. Transfer them to the prepared baking sheet.
• Bake the browned meatballs for 12-15 minutes, or until cooked through and juicy.
• While they bake, whip up the sauce: in a small saucepan, whisk together soy sauce, honey, water, sesame oil, garlic, and ginger. Bring to a boil, then lower the heat and simmer for about 5 minutes to let the flavors come together.
• If you like your sauce on the thicker side, stir the cornstarch and water together in a small bowl and pour it in. Let it bubble for another minute until it tightens up.
• Once the meatballs are done, toss them in the sauce until they’re coated in that sticky, glossy goodness.
• Serve them over rice with a sprinkle of sesame seeds (and green onions if you’re feeling extra). Boom—dinner hero unlocked.

Servings: 4