Baked Teriyaki Turkey Meatballs over Brown Rice with Roasted Broccoli & Edamame

Baked Teriyaki Turkey Meatballs over Brown Rice with Roasted Broccoli & Edamame

⏱ Prep: 25 min🔥 Cook: 45 min⏰ Total: 65 min (rice is the long pole)🍽 Serves 6 (4 adults + toddler + leftovers)
690 cal · 44g protein · 92g carbs · 17g fat
Toddler tip: Meatballs are mild and soft — serve them cut in quarters over rice with extra glaze and plenty of broccoli and edamame.
Low-carb fork: Serve the meatballs over cauliflower rice, or just extra roasted broccoli and edamame; the glaze is the only added sugar, so go light on it.

Ingredients

Brown Rice

  • 2 cupslong-grain brown rice
  • 4 cupswater
  • ½ tspsalt

Turkey Meatballs

  • 2 lbslean ground turkey (93%)
  • ¾ cuppanko breadcrumbs
  • 1large egg
  • 3 clovesgarlic, minced
  • 1 tbspfresh ginger, grated
  • 3green onions, thinly sliced
  • 1 tbsplow-sodium soy sauce
  • 1 tsptoasted sesame oil

Teriyaki Glaze

  • ⅓ cuplow-sodium soy sauce
  • ¼ cuphoney
  • 2 tbsprice vinegar
  • 2 clovesgarlic, minced
  • 1 tspfresh ginger, grated
  • 1 tbspcornstarch
  • 2 tbspcold water

Roasted Broccoli & Edamame

  • 2 large crowns (about 1½ lbs)broccoli, cut into florets
  • 2 cupsfrozen shelled edamame (one 10–12 oz bag)
  • 1 tbspolive oil
  • ½ tspsalt
  • 1 tbspsesame seeds and 2 more green onions, sliced, for garnish

Instructions

1Start the rice first: bring the rice, water and ½ tsp salt to a boil in a large lidded pot, reduce to the lowest heat, cover tightly and cook 45 minutes. Do not lift the lid. Let it stand, covered, 10 minutes, then fluff.
2Heat the oven to 400°F with racks in the upper and lower thirds. Line a rimmed baking sheet with parchment for the meatballs.
3Mix the meatballs: in a large bowl, stir the panko with 3 tbsp water and let it sit 5 minutes (this keeps lean turkey moist). Add the turkey, egg, garlic, ginger, green onions, 1 tbsp soy sauce and the sesame oil, and mix gently until just combined (overmixing makes them tough). Roll into 24 golf-ball-size meatballs (about 2 tbsp each; wet hands help) and set them 1 inch apart on the parchment sheet. Bake on the upper rack 18–20 minutes until 165°F inside.
4Right after the meatballs go in, toss the broccoli with the olive oil and salt on a second rimmed baking sheet and spread it in a single layer. Slide it onto the lower rack, about 5 minutes into the meatball bake. Ten minutes later, stir the broccoli, scatter the frozen shelled edamame (no thawing needed) over it, and roast about 8 more minutes. If the broccoli edges are not browned when the meatballs come out, move the sheet to the upper rack for 3–5 minutes.
5Make the glaze while the meatballs bake: simmer the ⅓ cup soy sauce, honey, rice vinegar, garlic and ginger in a small saucepan for 2 minutes. Stir the cornstarch into the cold water, whisk it in, and bring back to a simmer for 1 minute until it coats a spoon. Keep it on the lowest heat. If it thickens too far while it waits, whisk in a splash of water.
6Toss the hot meatballs in about two-thirds of the glaze. Serve over the rice with the broccoli and edamame alongside, the remaining glaze spooned over, and the sesame seeds and extra sliced green onion on top.