NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey (93% lean)

1 tbsp almond flour

1 large egg white

1 clove garlic

1 tsp fresh ginger

1 whole scallion

0.25 tsp sea salt

0.25 tsp black pepper

1.5 tbsp hoisin sauce

1 tsp tamari

0.5 tsp rice vinegar

0.5 tsp toasted sesame oil

1.5 cups baby bok choy

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Mince the garlic clove, finely grate the fresh ginger, and thinly slice the scallion.

• 3

  In a large mixing bowl, combine the ground turkey, almond flour, egg white, minced garlic, grated ginger, half of the sliced scallions, sea salt, and black pepper.

• 4

  Gently mix the ingredients by hand until just combined, then roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.

• 5

  Bake the meatballs for 15 to 18 minutes until they are cooked through and the surfaces are lightly browned.

• 6

  While the meatballs are in the oven, whisk together the hoisin sauce, tamari, and rice vinegar in a small bowl to create the glaze.

• 7

  Steam the baby bok choy in a steamer basket over boiling water for 3 to 5 minutes until the stalks are tender-crisp and the leaves are wilted.

• 8

  Once the meatballs are finished, toss them in a bowl with the hoisin glaze and drizzle with toasted sesame oil.

• 9

  Arrange the steamed bok choy on a plate, top with the glazed meatballs, and garnish with the remaining fresh scallions.