Bring two favorites together in one dish! Meatballs and stirfry are a great way to make this healthy quick dinner even more kid friendly!
1lb. ground turkey
2whole green onionssliced
1tsp. chili paste
1t. black pepper
1Tbsp. vegetable oil
4inchmedium carrotspeeled and sliced ¼ thick
2cupschopped fresh broccoli
1tsp. sesame oil
1Tchili paste or sriracha
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. In a large bowl, combine the meatball ingredients with your hands until mixed well. Roll spoonfuls of the meatball mixture into balls the size of a Ping-Pong ball. Place meatballs onto prepared baking sheet. Spray lightly with cooking spray and bake for 15-20 minutes or until meatballs register 170 degrees.
Meanwhile, in a saucepan combine the rice and 3 cups of water over medium high heat. Bring to a boil, cover, reduce heat and simmer for 20 minutes.
In a wok or large skillet, heat the vegetable oil over medium high heat until almost smoking. Add the garlic and onion and cook for 30 seconds. Add in the remaining vegetables and stir to coat in oil. Saute for about 3 minutes then add the remaining ½ cup of water to the wok and cover to steam the vegetables until they are tender, about 3 minutes.
While vegetables are steaming, whisk together the teriyaki ingredients until well combined.
Add the meatballs to the vegetables and then stir in the teriyaki glaze, stirring constantly until sauce becomes thick and glossy. Remove from the heat. Fluff the rice with a fork and divide onto 4 plates and top with stirfry. Add more sesame seeds for garnish.
Tip: To make this dinner even faster, prepare meatballs ahead of time and store in the fridge until ready to use. Reheat in the microwave before adding them to the veggies.