Teriyaki Turkey Meatballs & Edamame
Lean turkey meatballs glazed in sweet-savoury teriyaki, served over rice with salted edamame. High-protein, satisfying, and a bit of an event.
- 560
- kcal
- 42g
- protein
- 52g
- carbs
- 16g
- fat
- 5g
- fiber
- 25 min
- time
Method
Make the meatballs
Mix the turkey mince, egg yolk (or 1 small egg, to bind), panko breadcrumbs, garlic clove, grated, ginger, grated, and spring onion, finely sliced in a bowl with a pinch of salt. Wet your hands and roll into small meatballs.
Cook the meatballs
Heat the oil, for frying in a pan over medium. Add the meatballs and brown all over, cooking through, about 8-10 minutes. Don't overcook — turkey dries out.
9:00Cook the edamame
Steam or boil the edamame, to serve for 4-5 minutes and salt it.
4:30Glaze
Mix the soy sauce (glaze), mirin (glaze), and honey (glaze). Pour into the pan with the meatballs and turn to coat as it bubbles into a sticky glaze, 1-2 minutes.
1:30Serve
Serve the glazed meatballs over the cooked rice, to serve with the edamame alongside.
Notes
Around 560 kcal and 42g protein per serving. Naturally lactose-free. Turkey is lean and dries out easily — the egg and panko keep the meatballs moist, and the key is not to overcook them. The glaze is the usual soy-mirin-honey, added at the end to coat; don't crowd the pan. Wet your hands when rolling so the mix doesn't stick. Steam the edamame alongside (4-5 min) and salt it. Soy kept to 1 tbsp so it's not too salty.