Wednesday, October 19, 2011

Asian Turkey Meatballs

Ohmy...dinner tonight was fantastic, if I do say so myself. These meatballs are served with a super easy lime sesame sauce that you can either use as a topping or dip the meatballs right into it. I made big meatballs, but I think that smaller ones would be great to serve at a party on toothpicks around a bowl of the sauce. I served the meatballs on top of brown rice. Super easy, healthy, and delicious!

Original inspiration: SkinnyTaste
Serving Size: 4 (3 large meatballs each)
WW: 8 pointsplus per serving



20 ounces ground turkey (I used 93%, as I worry about them drying out with ground white meat turkey)
1/4 cup panko (Japanese breadcrumbs - available in most grocery stores)
1 egg
1 tablespoon minced ginger
1 clove minced garlic
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil


4 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 tablespoons water
1 scallion, chopped fine
juice of 1 lime (about 2 tablespoons)


Preheat the oven to 500 degrees. Place a cooking rack in a large cookie sheet (or you could use a non-stick cookie sheet without a rack - I just hate flat bottomed meatballs).  Add all of the ingredients into a medium-sized bowl. Mix together with your hands. It is very, very sticky!  Shape 1/4 cup of meat mixture into ball and place on the rack. You should get 12 equal sized meatballs.

Bake for 15 minutes or until cooked through.

While the meatballs are cooking, mix together all of the sauce ingredients in a small bowl.

Serve meatballs with 1-2 tablespoons of sauce each (either on top or to dip).

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