93/7 ground turkey (900g – raw)
Soy sauce (20g)
Fresh ginger (2 tsp – minced)
Garlic (2 tsp – grated)
Green onion (3 tsp – chopped)
Salt (2 tsp)
Black pepper (2 tsp)
Hoisin (50g)
Soy sauce (20g)
Gochujang (25g)
Brown sugar (8g)
Rice vinegar (15g)
Garlic (1 clove – grated)
Black pepper (pinch)
Fresh ginger (1 tsp – minced)
Broccoli (680g – raw)
Salt (1 tsp)
Black pepper (1 tsp)
Garlic powder (1 tsp)
Rice (250g)
Green onion (optional – garnish)
Place your ground turkey into a mixing bowl, then toss in the rest of the meatball ingredients – soy sauce, ginger, garlic, green onion, salt, and black pepper. Mix well, then start shaping into small meatballs.
To make the sauce, place everything in a mixing bowl and mix together until smooth. Once done, place 20g off to the side to glaze the meatballs.
Once your sauce is made and all of your meatballs formed, you can cook a few ways. You can sear them in a skillet until they’re cooked through, or you can sear them until they develop a crust, then finish in the oven at 450 degrees (F) which is what we did. Or you can just cook them entirely in the oven. If you’re going the skillet route, baste the meatballs while cooking with some of your sauce. If you go the oven route, glaze the meatballs before you put them in the oven.
For the broccoli, lay the florets onto a baking tray and spray with oil. Season with the listed seasonings, then toss in the oven at 475 degrees (F) until cooked to your liking (~20 minutes). Remove once done.
To cook the rice, simply add the rice to a sauce pan, and add in the recommended amount of water or chicken stock (generally 2x the rice amount) – let simmer until done. Once done, season with salt.
To prep, create 3 sections in your container. Place rice in 1/3 of the container, then your broccoli in another 1/3, and finally, your meatballs in the final 1/3. Then take the remainder of your sauce, and spoon over your meatballs, and optionally, finish with sliced green onion. Enjoy! 🙂
