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:
- Scoop 1 cup of rice into a small bowl
- Add 3 turkey meatballs coated in teriyaki sauce to one side of the bowl
- Add your steamed vegetable of choice to the other side of the bowl
- Garnish with green onion and sesame seeds and enjoy!
Nutrition:
- Yields: 8 meatballs
- Calories: 437 per serving
- Macros: 9g fat, 59g carbs, 30g protein
