Teriyaki Meatball Bowls

I love trying new recipes. Seriously. I normally try a new recipe at least once each week! Not only does it keep my palate guessing but you never know what you may be able to add to your list of “must haves”.

And while occasionally the recipes don’t turn out, this one came out to be tasty, filling and a definite keeper.. after all, who doesn’t love meatballs?!

Terriyaki meatball- balls

The best part though, is that the meatballs can be made in advance and kept chilled in the fridge until you’re ready to cook them or make them completely ahead of time, freeze and simply reheat when you need a quick dinner.. food prep at it’s finest ๐Ÿ™‚

Teriyaki Meatball Bowls

For the meatballs:

  • 1lb ground turkey
  • 1 egg
  • 1/2 wheat germ and oats
  • 1 clove garlic, minced
  • fresh ginger (about 2 inches), minced
  • 1/2 tsp soya sauce
  • salt and pepper for seasoning

Terriyaki meatball- ingredients

Teriyaki

  • 1/2 cup soya sauce
  • 1/2 cup coconut palm sugar
  • 1/2 cup water
  • 1tbs sesame oil
  • 1tbs rice vinegar
  • 2 inches fresh ginger, minced
  • 2 tbs arrowroot powder or cornstarch

 

Preheat the oven to 400 degrees. Place all meatball ingredients into a bowl and mix well until combined and sticky.

Cover a baking sheet with foil. Rolls the meatball mixture into little balls (roughly 30). Bake until golden, about 35 minutes.

While meatballs are cooking, prepare rice or quinoa for the bowl.

Terriyaki meatball- all togetherPrepare teriyaki mixture by combining the first five ingredients in a pot over low to medium heat. Add in the ginger and stir until sugar is dissolved.

To thicken the sauce, mix arrowroot powder with a tablespoon of water and add to pt whisking constantly.

To assemble, top rice or quinoa with meatballs and teriyaki sauce and garnish with green onions or sesame seeds. Serve with a side of steamed green beans/broccoli/asparagus.