Teriyaki Meatball Broccoli Bowls
Teriyaki Meatball Broccoli Bowls - a delicious and healthy alternative to take-out. Recipe makes a double batch of meatballs, perfect for freezing!
Servings: 4 servings
Ingredients
- 2 lb ground turkey
- 3/4 cup almond flour or breadcrumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
Teriyaki Sauce
- 1/4 cup soy sauce or coconut aminos for Paleo
- 2 tablespoons rice wine
- 2 tablespoons hoisin sauce omit for Paleo
- 1 tablespoon honey
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 3 tablespoons water
- 2 teaspoons cornstarch or arrowroot powder
Instructions
- For the meatballs: combine all ingredients together and form into mini 1 inch balls. Place on a baking sheet lined with parchment paper. Refrigerate the meatballs for at least 15 minutes to set them. Bake for 15 minutes in a 400 degree oven.
- For the sauce: combine all ingredients in a small saucepan. Whisk together and bring to a boil. Reduce heat and simmer 5 minutes until thickened.
- Place half the meatballs in a large skillet (freeze the other half for a future meal) and pour sauce over the meatballs, reserving 1-2 tablespoons.
- To build bowls, top cooked rice with meatballs, steamed broccoli, and a drizzle of reserved sauce.