1 lb lean ground turkey
1/4 cup finely chopped green onions
1 1/2 tsp grated fresh ginger
1 tsp sriracha
1 clove of garlic, grated
2 TBSP chopped cilantro
2 tsp low-sodium soy sauce or tamari
3 TBSP panko, gluten-free panko if needed
Kosher salt and fresh ground black pepper to taste
3 TBSP low-sodium soy sauce or tamari
1/4 cup hoisin sauce
2 TBSP rice vinegar
1 TBSP honey
1 tsp sriracha
1/2 tsp sesame oil (optional)
1 tsp grated fresh ginger
1/4 tsp garlic powder
2 cups cooked brown rice (you can substitute with cauliflower rice)
1 carrot, peeled into ribbons
1 cup shelled edamame
1/2 cup sliced English cucumber
1 jalapeño, sliced thin (optional)
Cook the rice and prep the vegetables.
Preheat oven to 450° F and line a baking sheet with foil or parchment paper. Spray with cooking oil and set aside.
In a large bowl combine all of the ingredients for the meatballs and mix together with your hands. Use a cookie scoop or tablespoon to scoop out the meat mixture. Roll it into a ball and place it on the baking sheet. You should have approximately 20 meatballs. Bake the meatballs for 15 minutes or until they’re cooked through.
While the meatballs bake, add all of the sauce ingredients in a medium sized saucepan and whisk together. Bring the sauce to a boil then reduce the heat and let the sauce simmer until it reduces and thickens slightly, about 3-5 minutes. Add the baked meatballs to the sauce and stir them around until they are coated.
To assemble the bowls, add rice to each bowl and top with 4-5 meatballs, sliced cucumber and jalapeño, carrot ribbons, edamame, sesame seeds, cilantro, and extra sauce, if desired.
Recipe from reciperunner.com.