Mix together the turkey, shredded cheese, garlic, bouillon cube, Italian seasoning, pepper.

Form into 8 meatballs on a separate plate.

In a saucepan, heat 2 tablespoon butter and cook the meatballs on medium heat for 15 minutes or until cooked through.

Add in ½ cup of chicken broth, and sriracha (to taste) I did about 1.5 tbsp.

Let simmer for 2-3 more minutes.

Cook your favorite rice and add it into four separate containers. I used Minute Rice cups.

Distribute 3 meatballs per container and drizzle with the leftover sauce from the pan.