Teriyaki Chicken Meatball Bowls

In a large mixing bowl, combine all the meatball ingredients and mix until well combined.

Using a 2 tablespoon cookie scoop or shape the turkey mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet a few inches apart.

Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.

In a medium skillet, heat olive oil over medium heat. Add the cauliflower rice and cook for 3 minutes without stirring then toss the rice around and keep cooking for another few minutes, until it is tender and slightly golden. Season with salt and pepper to taste. Remove to a bowl and wipe out the pan.

In a small bowl combine the teriyaki sauce ingredients and whisk together. Pour into a medium saute pan, over medium heat and continue whisking until the sauce thickens. If you prefer a thicker sauce, add more arrowroot into a few tablespoons of water and mix together before adding to the sauce. If you want it thinner, add water to the sauce tablespoon at a time.

Steam the broccoli florets until they are tender but still crisp, 5-7 minutes.

Once the meatballs are cooked, remove them from the oven and add the saute pan with teriyaki sauce. Toss to cover the meatballs in the sauce.

To assemble, divide the cauliflower rice among serving bowls. Top with steamed broccoli and teriyaki meatballs. Drizzle extra teriyaki sauce over the meatballs, and garnish with sesame seeds and sliced green onions. Enjoy!