Hawaiian Meat Balls Over Rice

Ground Turkey Hawaiian Meatballs with Bok Choy

Happy Monday! As usual, I did my weekly meal prep yesterday to avoid cooking throughout the week! This meal prep was fairly simple and only took a few hours.

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Ingredients for meatballs:

2 – 3 lbs. Ground Turkey
½ cup Almond Milk
2 Eggs
2  Tsp. Salt, Pepper, Ginger, Garlic, Sesame Seeds
3 cups Spinach and Shredded carrots blended
Splash of Gluten Free Soy Sauce

Ingredients for the Hawaiian sauce:

(2) 20 oz. Can of Dole pineapple Chunks
½ cup Corn Starch
½ cup Apple Cider Vinegar
4 Tbsp. Gluten Free Soy Sauce
1 cup Brown Sugar
1 Green Bell Pepper
1 Red Bell Pepper
2 Baby Bok Choy Bulbs, chopped

Directions for the Meat Balls:

1.     Mix all of the meat ball ingredients together. Consistency should be sticky enough to form into a ball.

2.     Spoon the mixture into round balls. You can use an ice cream scoop to help you form the ball.

3.     Bake the meatballs on a cookie sheet at 400 degrees for 15-20 minutes.

4.     Once these are done, you can set them to the side to cool.

Directions for the Hawaiian Sauce:

1.     In a deep pan/skillet, add some olive oil and chopped up bell peppers. Heat until the bell peppers are soft and toasty.

2.     In a measuring cup, drain the pineapple juice from the can and add a splash of water to the juice. Add corn starch to the juice and whisk it together really well.

3.     Then add the vinegar, brown sugar and soy sauce to the juice mixture. Whisk everything together well.

4.     Add the juice to your pan/skillet and heat until it becomes bubbly. Reduce the heat so it simmers together for a few minutes. As the sauce becomes sticky and thick, keep stirring. You can then turn off the heat, add the bok choy, pineapple chunks and then the meatballs.

5.     Make sure everything in the pan is coated evenly. You can enjoy the meatballs like this, or add it over rice.

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