- 2 small zucchinis or 1 large
- 1 pound ground turkey
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup chopped dill
- ¼ cup chopped mint
- 1 small shallot, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes - Olive oil for drizzling
- 1½ cup chopped Hubs Salted Peanuts
- 1 tablespoon chili crisp
- 2 carrots
- ½ cup broccoli
- ¾ cup Kentuckyaki Hot & Spicy Teriyaki Sauce, divided
- 8 baby romaine leaves
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- ½ lime
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
2. Using a cheese grater, grate zucchini over a large bowl. Use paper towels to squeeze excess water from grated zucchini. Once water is removed, to the same bowl, add ground turkey, egg, panko, dill, mint, shallot, salt, pepper, and red pepper flakes.
3. Drizzle a little olive oil onto hands and mix meatballs by hand; form into 2-inch meatballs (makes about 18) and transfer to prepared baking sheet.
4. Bake meatballs for 15 minutes. Remove from oven, use a spatula to flip meatballs, then return to oven and bake for 5 more minutes.
5. Meanwhile, heat a skillet over medium-high. Add Hubs Peanuts and chili crisp, and toast until crispy, about 7 minutes.
6. Using a vegetable peeler, peel carrots into ribbons, until reaching the core of each carrot. Place broccoli in steamer basket of a pan; add ½ cup water to pan and cover, steaming broccoli for about 8 minutes.
7. Once meatballs are finished, place ½ cup Kentuckyaki Hot & Spicy Teriyaki sauce in a bowl and transfer meatballs to sauce, stirring gently to completely coat meatballs.
8. To serve, place 2 romaine leaves into each of 4 bowls. Top each with ribboned carrots, steamed broccoli, 4 to 5 meatballs, and a sprinkle of sesame seeds. Drizzle remaining Kentuckyaki Hot & Spice Teriyaki sauce over each bowl. Garnish with crispy chili peanuts and a squeeze of lime.