I have a confession: I’m a turkey meatball addict.
I’m pretty sure I have tried every turkey meatball recipe I’ve found.
They’re all ridic good, don’t get me wrong, but if you know me, I like to make it my own.
So after some trial and error, I give you my Asian Turkey Meatballs.
Serve them over zoodles, over rice, however you like ’em, just make sure you serve ’em!
1lb ground turkey
¼ cup bread crumbs
¼ cup panko
Small bunch of green onions, chopped and divided
2 cloves garlic, crushed
½ tsp ground ginger
Sea salt and black pepper
1/3 cup Liquid Aminos
1tbs rice vinegar
1tbs chili paste
Dash of sesame oil
Dash of vegetable broth
Dash of ground ginger
3-4 large zucchini, ends removed
2 cloves of garlic, crushed
¼ cup white onion, chopped
1tbs sesame oil
1tbs olive oil
Sea salt and pepper
Sesame seeds, toasted
Preheat oven to 400.
Combine all ingredients for meatballs in a large bowl (only use a handful of the green onions + save the rest).
Mix well with hands + form into balls. Line a baking sheet with foil + spray with olive or coconut oil. Evenly space meatballs on baking sheet. Bake 15-20 minutes.
Combine sauce in small saucepan + warm on low heat – do not boil.
Spiralize or grate zucchini into “noodles” + lay on paper towel to remove any extra moisture. Add oils to sauté pan over med-high heat. Add onion + garlic + sauté until fragrant. Add zucchini to pan + season with salt + pepper. Toss around + cook until just done before it gets too mushy. It should still have a little bite to it.
Add 1-2tbs of sesame seeds to small sauté pan over med-high heat. Toss around until just toasted/browned. Remove from heat.
Start with the zoodles as your base, top with a few meatballs, pour some sauce over the meatballs + sprinkle sesame seeds + green onions to garnish. For a little spice, add some sriracha on top!