Turkey Teriyaki Meatballs

with Un-Fried Rice

You can’t get much more tasty than meatballs with a side of fried rice. And tonight, these two favorites get a makeover. Our meatballs are made with lean, ground, organic turkey and then combined with Asian flavors to pair perfectly with our “unfried” rice. It’s a healthy new way of looking at the familiar and you’ll think it’s oishii*.

Ingredients

  • short-grain brown rice

    organic ground turkey

    panko

    pineapple teriyaki sauce
    (Soy Sauce, mirin, rice vinegar, fresh pineapple, pineapple puree, kombu, aromatic spices, cane sugar)(GLUTEN FREE: Tamari & coconut aminos, mirin, rice vinegar, pineapple, pineapple puree, kombu, aromatic spices, cane sugar)

    pasteurized eggs

  • bell pepper

    edamame

    unfried rice sauce
    (Soy sauce, mirin, ginger, agave, lemon and orange aromatics, garlic, savory spices)(GLUTEN FREE: Tamari & Coconut aminos, mirin, ginger, agave, lemon and orange aromatics, garlic, savory spices)

    sesame seeds

Kids icon

Getting Your Kids Involved:

Kids can measure and pour the rice and water. With supervision, older kids can slice the pepper.

Encouraging Picky Eaters:

To make things more fun, pop a toothpick in each of your child's meatballs and give them some teriyaki sauce on the side for dipping.

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What You Need

Baking Sheet
Chef's Knife
Cutting Board
Large Plates
Large Saute Pan
Large bowl
Medium Pot
Olive Oil
Salt
Tongs

Instructions

1Step One

Preheat the oven to 375 F.  Place the rice in a measuring cup and record the amount. Place rice and two times the amount of water in a medium pot, or saucepan. Bring just to a boil, reduce to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is tender. Turn off heat. Fluff rice gently with a wooden spoon and cover to keep warm.

2Step Two

Place the ground turkey into a large mixing bowl along with the panko and 2/3 of the pineapple teriyaki sauce. Stir together and, using your hands, or a small ice cream scoop, make golf ball-sized meatballs.**

Place the meatballs onto a baking sheet and bake for 10-12 minutes or until they are cooked through. Cut one in half to make sure they are done. Remove the meatballs from the oven and cover until ready to serve.

3Step Three

Lightly coat the bottom of a large sauté pan with oil and set over medium heat. Whisk the eggs and then add them to the hot oil. Softly scramble the eggs until they are no longer runny and then remove to a plate and set aside. The eggs will be cooked again with the rice, so be careful not to overcook them. Wipe the pan clean for step four.

Halve the red pepper, remove the stem and seeds, and cut into ¼" thick strips.

4Step Four

Lightly coat the bottom of a large sauté pan with oil and set over high heat. When the oil is hot, stir in the peppers and sauté for 2 minutes. Then stir in the edamame, the rice, and finally add the eggs back in. Cook for 2 additional minutes, then add the unfried rice sauce. Cook for 2 more minutes.

Serve the rice and the teriyaki meatballs drizzled with the remaining 1/3 of the teriyaki sauce and topped with sesame seeds. Enjoy!

Tips icon

Tips

  • ** Oil your hands before rolling the meatballs, or use an ice-cream scoop. Use a light rolling motion to form a loose ball.
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