Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

• Meat

  • 1 lb Ground turkey meat

• Produce

  • 2 tsp Cilantro, fresh
  • 3 Garlic cloves
  • 5 tsp Ginger, fresh
  • 2 Green onion

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Honey, raw
  • 1 tsp Soy sauce
  • 1/2 cup Soy sauce, low sodium
  • 3 tbsp Sriracha

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 1/2 tsp Cornstarch
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 3 tbsp Oil
  • 1 tbsp Sesame oil, toasted

• Bread & Baked Goods

  • 1 cup Panko bread crumbs, Whole Wheat

• Liquids

  • 1 3/16 cup Water

Found on bakerbynature.com

Ingredients

• For the meatballs:
• 1 pound ground turkey meat
• 3 garlic cloves, minced
• 1 large egg
• 2 teaspoons fresh cilantro, chopped
• 1 tablespoon sriracha sauce
• 1 teaspoon soy sauce
• 3 teaspoons fresh ginger, grated
• 1 scallion, white part only, minced
• 1 cup whole wheat panko bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 cup lukewarm water
• 3 tablespoons oil (olive, vegetable, canola) for frying
• For the Sriracha Teriyaki:
• 1/2 cup low sodium soy sauce
• 1/3 cup raw honey
• 1/2 cup + 3 tablespoons water, divided
• 1 tablespoon toasted sesame oil
• 2 tablespoons Sriracha sauce
• 2 teaspoons fresh ginger, grated
• 2 1/2 teaspoons cornstarch
• 2 tablespoons sesame seeds
• For the rice:
• 2 cups instant brown rice, cooked according to package instructions
• Scallions, for sprinkling

Directions

• For the meatballs:
• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
• Heat 3 tablespoons of oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
• In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
• Scoop one heaping tablespoon sized round of meat into your palm and roll it into a small ball; repeat until all meat has been rolled into meatballs.
• Fry meatballs in batches in the hot oil, 1-2 minutes on each side; or just until lightly browned.
• Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until theyre cooked though.
• While the meatballs bake, make your sriracha teriyaki!
• In a small saucepan combine the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger. Heat over a medium-low flame and stir constantly until the honey is dissolved; about 3 minutes..
• In a small dish combine the cornstarch with the remaining 3 tablespoons of water, then pour it into the glaze, stir well to combine.
• Increase the heat to medium high. Cook the sauce, stirring constantly, just until thickened. This should only take 2 minutes. Once its thickened remove from heat and stir in sesame seeds.
• At this point the meatballs should be ready to come out of the oven! Transfer them from the baking sheet straight into the pot with the sauce; stir to coat.
• Assembly:
• Place 1/2 cup of rice in each bowl. Top with a few meatballs, a sprinkle of sesame seeds, and some chopped scallions! Enjoy!