Teriyaki Meatballs in a Poke Bowl

Teriyaki Meatballs in a Poke Bowl

This is one of those meals I keep coming back to on busy days. These sticky teriyaki meatballs feel like comfort food, but paired with a fresh poke bowl they stay light and fresh at the same time. Easy to make, easy to customize and always a winner!

Course Main

Cuisine International

Keyword ground meat, teriyaki

Diet Gluten free, Paleo

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 623

Author Simone

Ingredients

300 grams ground chicken or ground beef
1 small onion finely chopped
1 clove garlic finely chopped
½ tsp cayenne pepper
½ tsp salt
½ tsp black pepper
2 tbsp ghee for cooking
1 batch teriyaki sauce
400 grams cauliflower rice
100 grams mango diced
1 avocado diced
½ cucumber diced

Metric - Us customary

Instructions

First, make the meatballs by mixing the ground meat with the chopped onion, garlic, cayenne pepper, salt, and pepper.
Mix well and shape into small meatballs.
Heat a skillet and melt the ghee. Cook the meatballs until golden brown and fully cooked.
Just before they’re done, add the teriyaki sauce and let it simmer briefly until the meatballs are glossy and well coated.
For the poke bowl, divide the cauliflower rice between two bowls. Top with the meatballs, then add the mango, avocado, and cucumber. Drizzle any remaining teriyaki sauce from the pan over the bowls and serve.

Nutrition