Tuesday, June 24, 2014
Asian Turkey Meatballs
These make a great dinner or you could totally use them as an appetizer.
The lady who came up with the recipe served hers over a bed of spiraled zucchini, which looked awesome. I however don't have a spiraler so I just had mine plain with the dipping sauce with a side of zucchini and quinoa.
This recipe also came from my favorite blog out there, SkinnyTaste. This lady is simply amazing. Something that I like about her blog is not just that the food is out of this world amazing, but that along with each recipe she includes the nutritional breakdowns and also has weight watchers points calculated for you! SWEET! Not that I do weight watchers but it does give you a great idea as to how much you should be eating :)
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 large egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp kosher salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
For the Dipping Sauce:
3 tbsp reduced-sodium soy sauce
1 1/2 teaspoons sesame oil
1 1/2 tbsp fresh lime juice
1 1/2 tbsp water
1 tbsp chopped fresh scallion
1. Preheat oven to 500°F.
2. In a large bowl combine the ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well.
3. Shape meatballs 1/4 cup in size and transfer to a baking sheet.
4. Bake until cooked through and browned, about 15 to 18 minutes.
5. For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add the scallions and set aside.
6. Transfer the meatballs to a serving dish. Stir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.
**Randi's Side Notes**
~ I definitely preferred the meatballs when they had sauce on them. They are okay plain but WAY better with the sauce.