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Teriyaki Turkey Meatballs
broccolini / mushrooms / cauliflower rice

Active: 30 Total: 50

We always get rave reviews for this bowl of teriyaki deliciousness since it was first featured in September 2015.
Smarts: Make double the cauliflower rice tonight so that Wednesday's meal will be extra fast.



Teriyaki Sauce:
  • Ginger - 1 tsp , grated
  • Garlic - 1 clove , chopped
  • Water - 1/4 cup + 1 Tbsp
  • Bragg's / coconut aminos - 1/4 cup
  • Honey - 2 Tbsp
  • Arrowroot powder - 3 tsp
Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Teriyaki Meatballs with Mushrooms and Broccolini:
  • Broccolini - 2 bunches , ends trimmed (sub broccoli)
  • Green onions - 2 stalks , chopped, green and white parts separated
  • Turkey, ground - 1 lb (look for ground dark meat turkey if available; sub ground beef or pork)
  • Eggs - 1
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Mushrooms, any button - 8 oz , halved
  • Oil, cooking - 2 Tbsp
  • Teriyaki sauce (ingredients listed separately) - ~2/3 cup
  • Lemons - 1/2 , juice of


  1. Cauliflower rice - Double if making Wednesday night's night's dinner. 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 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 salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)

  2. Broccolini / Green onions / Ginger / Garlic - Prep as directed and store separately. (Can be done up to 3 days ahead)

  3. Make meatballs - Mix the white parts of the green onions (reserve the green parts), ground turkey, egg, salt and black pepper. Form into 1” (2.5 cm) wide meatballs. (Can be done 1 day ahead)

  4. Mushrooms - Slice mushrooms in half. (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 out on half the sheet pan. Toss broccolini and mushrooms in oil, season with some salt and pepper, and spread on the other half of the sheet pan. Bake until meatballs are cooked through and broccolini is tender, 20 to 25 minutes.

  3. While meatballs are cooking, heat a skillet or saute pan over medium-high heat. Add ginger, garlic, first part of water, aminos and honey and heat until it begins to simmer, ~5 minutes. Whisk arrowroot powder into second part of water and stir into sauce. Continue cooking until sauce thickens slightly. When meatballs are cooked, stir into sauce.

  4. If you made cauliflower rice ahead, reheat in the microwave (remember to save half the rice if you doubled for Wednesday).

  5. Squeeze lemon juice over mushrooms and broccolini.

  6. Serve teriyaki meatballs over cauliflower rice with green parts of green onions on top. Enjoy mushrooms and broccolini on the side.



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