Teriyaki Meatballs, nestled among sweet baby veggies, on a bed of brown rice.
One of my favorite challenges when writing recipes, is putting a spin or flare on a more traditional dish. So instead of chicken, this dish features an Asian inspired meatball. I chose baby bok choy and carrots for a sweet and tender crunch.
The recipe is pretty straight forward. For the meatballs, combine the ingredients in a mixing bowl. Once ingredients are fully incorporated, roll them into 1 1/2 inch meatballs. I use a large spoon, or an ice cream scoop to keep consistency in the size of each meatball. Add the olive and sesame oil to a large skillet. Over medium heat, brown the meatballs on all sides. Cover with a lid and let steam for about 6 to 7 minutes to finish cooking.
Remove the meatballs and set aside. Add the vegetables to the skillet and saute for 1 to 2 minutes. Add the meatballs back to the skillet with about 3 tablespoons of the teriyaki sauce. Continue cooking for another minute or so. Be careful not to over cook the vegetables.
Remove and serve over brown rice. Garnish with more green onions and sesame seeds. I also serve additional teriyaki sauce at the table.
Teriyaki Sauce
1 cup water
1/4 cup reduced sodium soy sauce
1/2 tsp fresh ginger, grated
1 clove garlic, grated
1/2 tsp sesame oil
3 Tbsp honey
Meatballs
2 (16 oz) lean ground turkey
1 tsp fresh ginger, grated
3 cloves garlic, grated
1 green onion, minced
1 1/2 tsp soy sauce
2 Tbsp Panko bread crumbs
Vegetables
1 1/2 cup baby bok choy, chopped
1 1/2 cup celery sticks, sliced
1 1/2 baby carrots, chopped
3 green onions
1 Tbsp olive oil
1 tsp sesame oil
#ricebowls #turkey #teriyaki #bokchoy #teriyakiricebowls #brownrice #basmatirice #stirfry #meatballs
Comments