Gyoza Meatballs & Edamame Rice Bowls
with Sweet Potato Tempura & Umami Ginger Sauce
- Soy
- Wheat
- Sesame
- Milk
- Eggs
All the savory flavor of gyoza dumplings reimagined as juicy pork meatballs! They're set atop a bed of fluffy edamame-studded rice and served with crispy sweet potato tempura. A drizzle of umami-packed ginger sauce, scallions, and sesame seeds brings everything together in this flavor-packed bowl.
Ingredients
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Sweet Potato
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
¾ cup
White Rice
1 thumb
Ginger
Not included in your delivery
6 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and slice sweet potato into ¼-inch-thick rounds.
In a small pot, combine 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 tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a medium bowl, gently combine pork*, scallion whites, ginger, panko, garlic powder, 1 TBSP soy sauce, 2 tsp sesame oil, and salt (we used ½ tsp; 1 tsp for 4 servings). (For 4, use 2 TBSP soy sauce and 4 tsp sesame oil.)
Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
Arrange meatballs on a lightly oiled baking sheet. Roast on top rack until cooked through, 14-16 minutes.
Meanwhile, in a large bowl, combine tempura batter mix, ⅓ cup cold water, and 1 tsp salt (⅔ cup cold water and 2 tsp salt for 4 servings). (TIP: If batter seems too thick, stir in more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.) Stir sweet potato into batter until fully coated.
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated sweet potato in a single layer. Cook, turning once or twice, until golden brown, 4-6 minutes. TIP: To prevent sticking, don't flip until the edges appear to be golden brown.
Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.
In a small bowl, combine umami ginger sauce, remaining sesame oil, and 2 tsp soy sauce (4 tsp for 4 servings). (Be sure to measure the soy sauce—we sent more!)
Fluff rice with a fork; stir in edamame.
Divide rice between bowls; top with meatballs and sweet potato tempura. Drizzle everything with sauce. Garnish with scallion greens and sesame seeds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's unique, gyoza-like taste; some found it too gingery or salty, suggesting adjusting seasoning to preference.
- Ease of prep: While delicious, several noted it was time-consuming and used many pans; consider making on weekends for a special treat 🍲.
- Suggestions: For juicier meatballs, try pan-frying instead of baking; add extra sauce or a spicy mayo for more moisture and flavor.
- Portions: Some found plenty for leftovers; others wanted more meatballs or sauce compared to the rice amount.
- Sweet potato tempura: A standout hit! Many loved this crispy side; consider baking for an easier, lighter option.
- Rice: Several found the plain rice and raw edamame bland; try cooking edamame with rice or adding seasoning.
Reviews from our home cooks
It's a bit of work, and uses a lot of pans, but it tastes fantastic. It really does taste like gyoza. And the tempura battered sweet potatoes are the bomb.
These were great! The gyoza was a little salty or funky tasting for me but we loved the tempura sweet potatoes! This was a great and different option!
The meatballs were delicious! I haven't added edamame to rice; that was a nice addition. We skipped the sweet potato tempura - I'll cook that separately another night.
This was a unique and tasty meal. However, it uses A LOT of pots and pans. There's a lot going on, but the result was worth it. I made this on a weekend. I would not qualify this as ideal for a weeknight meal. The sweet potato tempura was a delightful surprise.
I chose turkey which was too dry for the meatballs, maybe offer pork or ground beef OR a modification on the recipe if you want to use turkey. The sweet potato tempura and sauce was delicious.
I just want to say thanks for making a meal that I feel full and satisfied after eating. I think it needed like twice as much of the umami ginger sauce. Cooking the tempura battered sweet potatoes was a pain but they were very good and something I'd never heard of before.
Should place meatballs in sauce and mix then place in bowl. Sauce got on sweet potatoes and kind of ruined it. The picture shows the sauce on the side and the instructions state to drizzle over bowl.
I thought tempura frying was too complicated to do at home, but it was SO easy and delicious. Home run on this dish!
I loved this meal, and would love to see it show up again on the menu again, hopefully soon. The meatballs were great, and sweet potato tempura is a favorite of mine.
This tasted amazing and there was enough food for 3 servings. Took quite a while to make though.
