Stir Fry Rice Bowls With Turkey Quinoa Meatballs

I was looking for a fun and semi healthy way to use my Turkey Quinoa Meatballs I made the other day and decided to try putting an Asian inspired twist on them. I loved the heat and flavor that the sauce gave the meatballs and veggies.

Ingredients:

for the sauce:

  • 1/2 C. Low Sodium Soy Sauce
  • 4 T, Rice Vinegar
  • 2 T. Ground Ginger
  • 2 T. Brown Sugar
  • 2 t. Sesame Oil
  • 4-6 T. Siriacha (depending on how hot you want it)
  • 2 T. Low Sodium Teriyaki Sauce
  • 1 t. Red Pepper Flakes
  • 4 t. Cornstarch.

Directions:

  1. Steam vegetables together then set aside.
  2. Combine all sauce ingredients (except for cornstarch) in a large pan over medium heat.
  3. Stirring often simmer for 7-10 min.
  4. Reduce heat and use cornstarch to create a slurry and thicken sauce.
  5. Add in meatballs and vegetables.
  6. Simmer in sauce for an additional 5 min stirring occasionally.
  7. Serve over rice and enjoy.

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