Asian Turkey Meatballs – Made with ginger, cilantro and scallions and baked to perfection for a wonderful compliment to rice and a veggie.
A couple of weeks ago it was Turkey Taco Balls for the win, this week it’s these Asian Turkey Meatballs. They are made with ginger, cilantro, scallions and are completely fantastic! They actually kind of taste like the inside of a wonton, which is my favorite part.
I haven’t used my spiralizer in long time so I decided these little meatballs would be perfect served over some sautéed zoodles seasoned with a ginger powder and pepper. I saute my zoodles for about 5 minutes or less to keep them crisper. Cook longer if you prefer them a little more soft.
My husband and daughter had their meatballs over rice instead of zoodles and loved the flavor!
You could also turn them into a wonderful little appetizer too. Just roll them into much smaller sized meatballs and serve them at your next get-together.
INGREDIENTS, makes 12 meatballs
1 20 oz package of 93-99% lean ground turkey
1/4 cup breadcrumbs (I used gluten free)
1 large egg
1 tbsp ginger paste or 1 tbsp fresh ginger, minced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
1 tbsp sesame oil
Preheat oven to 425°F.
In a large bowl, combine all ingredients and gently mix with your hands until thoroughly combined.
Shape meatballs and place on a baking sheet.
Bake for about 15 to 18 minutes until cooked through and browned.
Drizzle the meatballs with a little soy sauce and lime juice.
Serve with zucchini noodles and/or rice.
- INGREDIENTS, makes 12 meatballs
- 1-1/4 lbs 93-99% lean ground turkey
- ¼ cup panko breadcrumbs
- 1 large egg
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro
- 3 scallions, chopped
- 1 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- Preheat oven to 425°F.
- In a large bowl, combine all ingredients and gently mix with your hands until thoroughly combined.
- Shape meatballs and place on a baking sheet.
- Bake for about 15 to 18 minutes until cooked through and browned.
- Drizzle the meatballs with a little soy sauce and lime juice.
- Serve with zucchini noodles and/or rice.
Adapted from Skinny Taste