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Teriyaki Turkey Meatballs
with broccolini / cauliflower rice

Active: 40 Total: 40

These family-friendly bowls got great reviews when featured in 2017. Meatballs and teriyaki sauce are always favorites among our community members, so we love this opportunity to combine them!
Smarts: Tonight's meal will take a bit of extra time, but if you make double batches of meatballs, teriyaki sauce, and cauliflower rice, the bulk of the work for the rest of this week's meals will be done. 



Turkey Meatballs:
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Turkey, ground - 1 lb (look for ground dark meat turkey if available; sub ground beef or pork)
  • Eggs - 1
  • Almond flour - 1/4 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic powder - 1/4 tsp
Teriyaki Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Honey - 3 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Water - 1/2 cup + 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Arrowroot powder - 1/2 tsp
  • Oil, toasted sesame - 2 tsp
Garlic Broccolini:
  • Broccolini - 12 oz , trimmed
  • Garlic - 3 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp


  1. Make teriyaki sauce - (If prepping right before cooking, get meatballs and broccolini roasting before continuing with prep.) (Double if making Thursday’s meal.) Chop garlic (portion for sauce). Grate ginger. In a small saucepan, combine garlic, ginger, honey, aminos, first portion of water, and vinegar. Simmer on medium heat for 3 minutes to let the flavors come together.  Whisk together arrowroot powder and second part of water. Add arrowroot mixture to sauce and continue cooking until sauce thickens, ~2 minutes more. Stir in toasted sesame oil. (Can be done up to 5 days ahead)

  2. Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Broccolini / Garlic (portion for broccolini) / Green onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make meatballs - (Double if making Wednesday’s meal.) Mix white parts of green onions (reserve green parts), ground turkey, eggs, almond flour, salt, black pepper, and garlic powder. Form into 1” / 2.5 cm meatballs. (Can be done 1 day ahead)

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  1. Heat oven to 375F / 190C degrees.

  2. Brush a sheet pan with some oil and spread meatballs (include meatballs for Wednesday if doubled) out on a sheet pan.

  3. Toss broccolini with garlic and oil and spread out on a second sheet pan. Season with some salt and pepper.

  4. Transfer both sheet pans to the oven and bake, shaking the pans halfway through cooking, until meatballs are cooked through and broccolini is tender, 16 to 20 minutes.

  5. If teriyaki sauce and / or cauliflower rice were made ahead, reheat in the microwave (remember to reserve half of both if doubled).

  6. Squeeze lemon juice over broccolini. 

  7. Combine meatballs (reserve half if doubled) with teriyaki sauce. Serve over cauliflower rice with green parts of green onions on top and broccolini on the side. Enjoy!



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