I love everything about this meal and am so excited to share it with you. I want to take your hand, walk you to the grocery store, pick up the ingredients, and hang out with you in your kitchen while you make it. I’d even pour you a glass of wine. Really, this is my idea of the perfect weeknight meal: Super healthy, quick and easy to make, and totally delicious. There’s something about meatballs—probably their association with spaghetti and meatballs—that’s so darn satisfying. Except unlike their saucy counterparts, you won’t be in a coma after you eat these.
I made this recipe last week before embarking on an intense four-day long yoga teacher training. (If it seems like I’ve been doing teacher trainings since January you’d be right. This was my third one this year. I’ve loved them all and absolutely can’t wait to start teaching for real!) I knew I’d be exhausted at the end of each day, but wanted a healthy meal that would provide plenty of muscle-repairing protein and adequately fill my empty belly. These turkey meatballs—along with some brown rice and steamed broccoli—totally did the trick. I also love the Asian flavors from the ginger and soy sauce as well as the cilantro and scallions. The first time I made these (this was my third time in just a few months) I also made a lime dipping sauce from the original recipe, which was great. However, this time, after piling everything into a bowl, I drizzled a little bit of soy sauce, added dash of sesame oil, and squeezed some lime on top. It tasted very similar and required slightly less effort.
So the question remains: When are we going shopping?
Asian Turkey Meatballs
1 pound ground turkey breast
¼ cup Panko crumbs
1 egg (beat before adding)
1 Tbsp grated ginger (I used a cheese grater)
1 clove garlic, grated
½ tsp salt
¼ cup fresh cilantro, chopped
1 Tbsp low sodium soy sauce
Preheat oven to 500. Add all ingredients in a large bowl and use your hands to combine. Spray a baking sheet or baking dish with non-stick spray. Shape mixture into golf-ball sized meatballs (about ¼ cup each). Bake 15-20 minutes until they slightly brown and cook through.
Adapted from The Girl Who Ate Everything