Tsukune-Style Teriyaki Turkey Meatball Rice Bowls

Juicy ginger-scallion turkey meatballs pan-seared and glazed in a sweet soy sauce, Japanese-izakaya style, over rice with blanched broccoli and sesame.

Ingredients

• 1 lb 93% lean ground turkey
• 1 lb 99% lean ground turkey
• 1 egg
• ½ bunch green onions, finely sliced
• 1 tbsp grated ginger
• 2 garlic cloves, grated
• ¼ cup panko
• ⅓ cup soy sauce
• 2 tbsp honey
• ¾ cup rice
• 1 lb broccoli florets
• 1½ tsp sesame seeds

From your pantry: 1 tbsp oil, 1 tbsp cornstarch, 2 tbsp rice vinegar, salt.

Instructions

1. Cook the rice. Mix the turkeys, egg, most of the green onions, the ginger, garlic, panko, 1 tsp cornstarch and ½ tsp salt until sticky. With wet hands form 20 oval meatballs.
2. Whisk the soy sauce, honey, vinegar, 3 tbsp water and the rest of the cornstarch for the glaze.
3. Heat the oil in a large nonstick skillet over medium heat. Brown the meatballs on all sides, then add 3 tbsp water, cover and steam until 165°F inside, 6 to 8 minutes.
4. Uncover, pour in the glaze and roll the meatballs until thick and shiny, 1 to 2 minutes. Meanwhile blanch the broccoli in salted boiling water for 2 minutes.
5. Serve the meatballs over rice with broccoli, spoon the extra glaze over, and finish with sesame seeds and green onion tops.

Tip: Traditional tsukune uses ground chicken thigh and mirin; the honey and rice vinegar here stand in for mirin if you don't keep it.

Nutrition per serving

Good for

Adapted from Kikkoman.

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