Hawaiian meatballs with garlic spinach & rice
Hawaiian meatballs with garlic spinach & rice
748kcal Per person
36g Protein
94g Carbs
25g Fat
10g Fiber
Ingredients
- 3 ounces pineapple chunks (frozen) (84 g)
- 3 ounces brown rice (84 g)
- 1 scallion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 bell pepper
- 3 ounces 99% lean ground turkey breast (84 g)
- 1 ½ tablespoon soy sauce (23 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon vinegar (15 ml)
- ½ tablespoon honey (10 g)
- 1 teaspoon tomato paste (7 g)
- 5 ounces spinach (140 g)
Preparing this recipe
- Let the pineapple thaw for a while.
- Prepare the rice according to the instructions on the package.
- Finely chop the scallion, press the garlic and grate the ginger. Dice the bell pepper.
- In a bowl, mix the ground turkey with the scallion, half of the garlic, ginger, half of the soy sauce, paprika powder, pepper and salt. Form small meatballs from the mixture.
- Heat half of the oil in a large pan over medium heat. Cook the meatballs until they are golden brown and cooked through, about 10 minutes. Remove them from the pan and set aside.
- In the same pan, cook the bell pepper for 2-3 minutes.
- In a small bowl, mix the remaining soy sauce, vinegar, honey, tomato paste and a splash of water, if needed. Add this mixture to the bell pepper, along with the pineapple, and let it heat for 3 minutes.
- Add the meatballs back to the pan and warm through for a few more minutes.
- Meanwhile, heat the remaining oil and stir-fry the spinach with the rest of the garlic until the spinach has wilted.
- Serve the Hawaiian meatballs with the rice and spinach.
Tip van FitChef
Garnish with sliced scallions.
