Katie Austin

Low Carb Baked Teriyaki Meatballs + Veggie Stir Fry

Low Carb Baked Teriyaki Meatballs + Veggie Stir Fry

1 cup onion

2 cups cabbage

2 cups zucchini

4-6 cloves garlic

1/2 tsp sesame oil

2 tbsp soy sauce

1 egg

1/2 cup green onion

1/2 tsp chili flakes

1 pack ground turkey

1/4 cup teriyaki sauce (I used store bought!)

Seasonings: Sesame Seeds, salt and pepper to taste

The recipe:

Preheat your oven to 350 degrees.

In a bowl combine your ground turkey, egg, chili flakes, minced garlic, tbsp soy sauce and green onion.

Once mixed, roll up even portions and add to a pre-greased pan. Drizzle with your teriyaki sauce (but reserve some for after) over the meatballs and cook for 30 minutes at 350 degrees, or until all meatballs have thoroughly cooked and evenly browned!

While your meatballs cook, prep your veggies by chopping up zucchini, cabbage, and onion. Mince your garlic and split in half, reserving 1/2 for your meatballs and 1/2 for your stir fry

In a skillet, drizzle olive oil and add your zucchini, onion, cabbage with 1/2 your garlic, sesame oil, followed by 1 tbsp soy sauce.

After your meatballs have finished baking, lightly drizzle with a little more teriyaki and sesame seeds then put them back in for a few minutes!

Plate with your meatballs over your stir fried veggies and feel free to sprinkle on some more green onion for garnish! Enjoy!! xx