After not meal prepping last week I’m so, so excited to get back into my usual routine with these tasty teriyaki meatballs! I had the absolute best time last week – I started out in Texas visiting a friend who lives out there and ended the week in DC at two of my dear friends’ wedding and saw so many people that I just adore. It was the best time and I’m not sure if I’m quite ready to get back to the real world but I’ll do my best! Thankfully I’ll have lunches to get me through the week.
I wanted something easy but filling and these meatballs are perfect!
- the meatballs – I had ground turkey so that’s what I used! You know I love adding veggies anywhere I can so I added some frozen spinach and green onions for flavor! Add in a bunch of spices, including a wee bit of ground ginger, and they’re so tasty
- the sauce – I know I’ve made teriyaki sauce in the past but I just wasn’t up for it today so store bought it was! it’s pretty tasty and works beautifully. I’m a big believer that cooking can be as big or small of a project as you’re up for that day and this is where I was at!
- the veggies – I love broccoli so that’s what I used!
- the quinoa – so perfect for eating with the saucy meatballs
Quick and easy! Yum!
- the meat – you can really use any kind of ground meat that you’d like or have hanging out in your freezer!
- the sauce – take this meal in any direction that you’d like by switching up the sauce you use! make your own, or grab something that sounds good from the store
- the veggies – roast pretty much any veg that you like with the method in the recipe!
- the grain – you can use whatever you like or have on hand: quinoa, rice, farro, truly whatever floats your boat
STORAGE & REHEATING
I store all of the elements separately and then make my plate when I’m ready to eat! The key for storing all meal preps is ensuring that the food is room temperature before placing in containers. Especially with this meal you could pre-make your meals in separate containers so it’s quick and easy to grab and go, whatever works best with your schedule.
For reheating, I pop mine in the microwave for about 90 seconds and it’s good to go! You could use the oven or the pan, but I think the microwave is best here. If you used rice instead of quinoa, sprinkle it with a bit of water before microwaving so it reheats nicely!
That’s it! I hope you love this one and that it helps make your week a bit easier 🙂
Delicious, quick, and easy - these Teriyaki Meatballs are the perfect meal prep or weeknight dinner!
for the quinoa
- 1 cup quinoa
- 2 cups water
- 1 tsp salt
for the meatballs
- 1 lb ground turkey
- 1 10oz box of frozen spinach, thawed and thoroughly drained
- 1/2 cup breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp crushed red pepper
- 1/4 tsp ground ginger
- 1 1/2 cups teriyaki sauce
for the veg
- 2-3 heads broccoli
- 2 tbsp olive oil
- 1 tsp salt
- make the quinoa: combine the quinoa, water, and salt in a medium pot over high heat. once it boils, decrease the heat to low and let simmer for about 20 minutes, or until the water has all been absorbed. set aside
- preheat the oven to 400*
- prep the veg: cut the broccoli into small florets and place on a large sheet pan. toss with the oil and salt then spread out. bake for 15-20 minutes in the preheated oven
- make the meatballs: line a large sheet pan with tinfoil. in a large bowl, use a couple of forks or your hands to combine all of the meatball ingredients. form the mixture into about 20 golf ball sized meatballs and place at least an inch apart on the prepared pan. bake in the preheated oven for 15-18 minutes, or until the internal temperature reaches 165*. toss with the teriyaki sauce and set aside
- enjoy! if using for dinner, enjoy immediately. if using for meal prep, let all elements cool completely before storing in airtight containers.
for variations ideas and reheating instructions, see the notes in the post above!