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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 36g
Carbs56% · 111g
Fat26% · 22g
6g
Fiber
1750mg
Sodium
4.4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
38th pctl
More protein than 38% of 1,474 meals
Protein density
4.4g /100cal
Leaner than 39% of meals
vs Poultry average
1% heavier
This820
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Ground Turkey
Carrot
Bulgogi Sauce
Sesame Seeds
Panko Breadcrumbs
Scallions
Jasmine Rice
Sriracha
Ginger
Salt
Cooking Oil
Black Pepper
How to make it
1
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
2
While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.
3
Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute.Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
While rice cooks, in a large bowl, combine beef*, scallion whites, panko, remaining ginger, and 1 TBSP bulgogi sauce (2 TBSP for 4 servings). (You’ll use the rest of the bulgogi sauce in the next step.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.Form into 1½-inch meatballs and spread out on a second baking sheet.Bake on middle rack until browned and cooked through, 14-16 minutes.
5
Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.Once meatballs are done, gently transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.
6
Fluff rice with a fork; taste and season with salt if desired.Divide rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
2
Step 2
While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.
3
Step 3
Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute.Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
Step 4
While rice cooks, in a large bowl, combine beef*, scallion whites, panko, remaining ginger, and 1 TBSP bulgogi sauce (2 TBSP for 4 servings). (You’ll use the rest of the bulgogi sauce in the next step.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.Form into 1½-inch meatballs and spread out on a second baking sheet.Bake on middle rack until browned and cooked through, 14-16 minutes.
5
Step 5
Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.Once meatballs are done, gently transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.
6
Step 6
Fluff rice with a fork; taste and season with salt if desired.Divide rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.
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HelloFresh's Turkey Meatballs with Bulgogi Sauce: 820 calories, 36g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan. makes Turkey Meatballs with Bulgogi Sauce one of the prepared options in 's rotating weekly lineup. The serving delivers 820 calories alongside 36g of protein, placing it at about 41 percent of a typical daily calorie goal.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
820Calories
36gProtein
111gCarbs
22gFat
6gFiber
1750mgSodium
Daily calorie contribution41% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Turkey Meatballs with Bulgogi Sauce?
Turkey Meatballs with Bulgogi Sauce contains 820 calories and 36 g of protein per serving, portioned as HelloFresh's Turkey Meatballs with Bulgogi Sauce: 820 calories, 36g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Turkey Meatballs with Bulgogi Sauce?
Turkey Meatballs with Bulgogi Sauce is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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