Teriyaki turkey meatballs
I love a good rice bowl and who doesn’t love meatballs? Spoiler: no one doesn’t love meatballs. Gluten free, fairy free, high-protein dinner: yes, please!
Toppings on this rice bowl are endless but my family loves edamame, shaved carrots and cucumber. Also great: sugar snap peas, broccoli, shiitake mushrooms, bell pepper, avocado, grilled pineapple, shredded cabbage, nori.
Veganize it: this sauce is so yummy with tofu!
XO, km
THE DISH:
Teriyaki turkey meatballs | serves 4
THE STUFF:
1 pound ground turkey
1 egg
2 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 scallions, finely chopped
1 clove garlic, grated
2 teaspoons dark sesame oil
Teriyaki sauce:
1 tablespoons dark sesame oil
1 tablespoons grated fresh ginger
1 clove garlic, grated
1/2 cup packed brown sugar
1/4 cup GF hoisin sauce
2 tablespoons Tamari or coconut aminos
Rice Bowl:
Steamed white rice or riced cauliflower
1 cup shelled edamame
2 Persian cucumbers, sliced
1 cup shaved carrots
2 scallions, dark and light greet parts only
THE HOW-TO:
Preheat the oven to 400°F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
To make the meatballs, combine all ingredients in a mixing bowl. Form into 1-inch meatballs and place on prepared baking sheet. Bake until cooked through, about 12 minutes.
To make the teriyaki sauce, warm the sesame oil in a small saucepan over medium heat. Add the ginger and garlic and sauté until soft, about 1 minute. Add th brown sugar, hoisin, and Tamari and cook until brown sugar is completely dissolved and sauce thickens up.
In a bowl, gently toss the meatballs with half of the terikaki sauce. Put meatballs over rice in a bowl along with edamame, cucumbers and carrots. Garnish with scallions and pass the remaining terikay sauce for drizzling.