If you love a little spice in your life, then this is the lunch for you! I prep 5 lunches off of this meal, and with a little sliced carrot and rice, you're ready to go with a filling meal all.week.long.
This is such a great recipe. You can use 5 meatballs as a serving (per the original recipe from Eat Yourself Skinny), but honestly, 4 is plenty filling when paired with carrots and a little rice. People get all bent out of shape over white over brown rice, but it's just like anything else - moderation is key. I'd rather eat a moderate serving of white rice.
This recipe holds up well in the fridge, and honestly tastes as good on Friday as it did on Monday.
RECIPE
Meatballs
1 lb. ground turkey (93% fat is best)
1/2 cup panko breadcrumbs
1 egg
3 green onion tops, chopped
1/4 tsp. garlic powder
1/4 tsp. salt
10 baby carrots julienned (set aside)
1 cup rice (dry), cooked
Sauce
1 oz. sriracha
1.5 TBSP reduced sodium soy sauce
1.5 TBSP rice vinegar
1.5 TBSP honey
1/2 TBSP ginger paste (tube from the produce section)
2 cloves garlic, minced
1/4 tsp. sesame oil
Preheat oven to 375 degrees. Mix together all meatball ingredients except the carrots and rice. Set the carrots aside for final assembly and start the rice in your rice cooker.
Roll meatball mixture into approximately 1.5 inch balls, or 20 meatballs (as pictured on the left). Arrange meatballs on a cookie sheet (with about 1/2 inch apart), and bake for approximately 20 minutes. If you use 99% lean turkey, they will cook even faster (maybe 12- 15 minutes).
You know you're good if you use a meat thermometer and your meatballs hit 165 degrees. Checking the temperature will help you avoid overcooking - I highly recommend it to keep your meat moist.
While your meatballs are baking, measure ingredients for the sauce into a small saucepan. Whisk constantly over medium heat until you bring the mixture to a boil, and then simmer for approximately 10 minutes on low heat.
Once the meatballs have finished baking, toss them with the sauce in a large bowl. To assemble this for your lunch, portion out 75 grams cooked white rice with 4 meatballs and 2 thinly sliced baby carrots.
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