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Description
Healthy, high-protein Asian-inspired turkey meatballs coated in a flavorful sauce, served over rice with fresh vegetables for a balanced and easy meal.
Ingredients
- 1 pound lean ground turkey (93/7 recommended)
- 1/4 cup finely chopped green onions
- 1 1/2 teaspoons grated fresh ginger
- 1 teaspoon sriracha
- 1 clove garlic, grated or minced
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons low sodium soy sauce (or tamari)
- 3 tablespoons panko breadcrumbs (gluten-free if needed)
- 1 large egg
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons low sodium soy sauce (or tamari)
- 1 tablespoon sriracha
- 2 tablespoons hoisin sauce (gluten-free if needed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Cooked jasmine or brown rice
- Sliced cucumber
- Thinly sliced jalapeño (optional)
- Carrot ribbons or shredded carrots
- Shelled edamame
- Sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper and lightly spray with cooking oil.
- Prepare the meatballs: In a large bowl, combine the ground turkey, finely chopped green onions, grated ginger, 1 teaspoon sriracha, grated garlic, chopped cilantro, 2 teaspoons soy sauce, panko breadcrumbs, and the egg. Use your hands to gently mix all ingredients until just combined. Season with salt and pepper to taste.
- Form and bake meatballs: Using a cookie scoop or tablespoon, roll the mixture into approximately 20 meatballs and place them on the prepared baking sheet. Bake for 15-18 minutes, or until the meatballs are cooked through and lightly browned.
- While meatballs bake, prepare the sauce: In a small saucepan, whisk together 2 tablespoons soy sauce, 1 tablespoon sriracha, hoisin sauce, rice vinegar, honey, and sesame oil. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 3-5 minutes, allowing the sauce to thicken slightly.
- Coat meatballs: Once the meatballs are baked, add them directly to the saucepan with the simmering Asian sauce. Toss gently to ensure all meatballs are thoroughly coated.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top each with 4-5 sauced turkey meatballs. Arrange sliced cucumber, jalapeño (if using), carrot ribbons, and shelled edamame around the meatballs.
- Finish and serve: Garnish each bowl with a sprinkle of sesame seeds and fresh cilantro. Drizzle with any extra sauce from the pan. Serve immediately for a flavorful and balanced meal.
Notes
- Use gluten-free panko and hoisin sauce for a gluten-free version.
- Tamari can substitute soy sauce for a gluten-free or lower-sodium option.
- Jalapeño adds heat; omit for milder flavor.
- Meatballs can be made ahead and reheated.