Teriyaki turkey meatballs, rice & broccoli

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Ground turkey1 1/4 lb
• Large egg1
• Certified gluten-free oat flour1/4 cup
• Scallions5
• Garlic3 cloves
• Broccoli florets1 lb
• Jasmine rice1 1/2 cups
• Gluten-free low-sodium tamari1/4 cup
• Honey3 tbsp
• Rice vinegar1 tbsp
• Cornstarch2 tsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Start the rice according to the package directions and line one side of the sheet pan with the broccoli.

2. 2

   Thinly slice the scallions and mince the garlic. Mix the turkey, egg, oat flour, 1/4 teaspoon kosher salt, black pepper, half the scallions and half the garlic.

3. 3

   Shape the turkey mixture into four meatballs per person and arrange them beside the broccoli.

4. 4

   Roast until the broccoli is browned and the meatballs reach 165°F, 15–18 minutes.

5. 5

   Whisk the tamari, honey, rice vinegar, cornstarch, remaining garlic and 1/2 cup water in the saucepan; simmer until glossy and thick.

6. 6

   Toss the cooked meatballs in the teriyaki sauce and serve over rice with the roasted broccoli and remaining scallions.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Soy

Equipment

• Large sheet pan
• 2 medium saucepans
• Mixing bowl