Teriyaki Turkey Meatballs with Rice
Fuel your muscles with this lean and flavorful Teriyaki Turkey Meatball bowl! Tender turkey meatballs glazed in a savory teriyaki sauce, served alongside wholesome brown rice and crisp broccoli. Simple to make, packed with protein, and perfect for building strength without compromising on taste. Your body will thank you!
Preparation
1
Cook the brown rice according to package directions. Typically, combine 1 cup brown rice with 2 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until water is absorbed and rice is tender. Let it rest, covered, for 5 minutes after cooking.
2
While the rice cooks, prepare the meatballs. In a medium bowl, combine the ground turkey, oat flour, 2 tablespoons of low-sodium soy sauce, minced garlic, and grated fresh ginger. Mix gently until just combined. Form the mixture into small, bite-sized meatballs, about 1-inch in diameter.
3
Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the turkey meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4
In the same skillet, if desired, add the broccoli florets and a splash of water. Cover and steam for 3-5 minutes until tender-crisp. Alternatively, you can steam the broccoli separately.
5
In a small bowl, whisk together the low-sugar teriyaki sauce and the remaining 2 tablespoons of low-sodium soy sauce. Pour this sauce into the skillet and bring to a gentle simmer. Add the cooked meatballs back into the skillet and toss gently to coat them evenly with the teriyaki glaze.
6
Serve immediately. Divide the cooked brown rice, glazed teriyaki turkey meatballs, and steamed broccoli evenly between two bowls.
Nutrational Values per serving
146
kcal
12g
protein
16g
carbs
4g
fat