Teriyaki Turkey Meatball Bowl

Teriyaki Turkey Meatball Bowl

Ingredients:

  • 1lb (16oz) extra lean ground turkey
  • ½ Cup grated zucchini
  • 2 tbsp coconut flour or breadcrumbs
  • 1 whole egg, beaten
  • 4 green onions, thinly sliced (save some to garnish with)
  • 1 bunch of cilantro, chopped
  • 1 tsp fresh grated ginger or ¼ tsp ground ginger
  • 1 garlic clove, pressed, diced
  • salt/pepper
  • ½ cup teriyaki sauce to coat with

Directions:

  • Preheat oven to 400 F
  • Mix turkey, grated zucchini, coconut flour, egg, green onions, ginger, garlic, salt, and pepper. Mix well.
  • Using a 2 oz scooper to form meatballs onto a grease baking sheet with wet hands
  • Make sure meatballs are tightly packed and rolled before placing in the oven
  • Bake for 12-15 minutes or until internal temperature reaches 170 F
  • When meatballs are done, transfer to a mixing bowl and drizzle on teriyaki sauce; toss to combine.

Coconut Brown Rice

Ingredients:

  • 2 cups of cooked brown rice
  • 2 tbsp coconut oil

Directions:

  • Prepare rice according to directions on the bag
  • While the rice is still hot add your coconut oil

To serve:

  1. Scoop 1 cup of rice into a small bowl
  2. Add 3 turkey meatballs coated in teriyaki sauce to one side of the bowl
  3. Add your steamed vegetable of choice to the other side of the bowl
  4. Garnish with green onion and sesame seeds and enjoy!

Nutrition:

  • Yields: 8 meatballs
  • Calories: 437 per serving
  • Macros: 9g fat, 59g carbs, 30g protein

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