These meatballs pack a huge punch of flavor and are surprisingly low-calorie! Try with rice or noodles.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients:
For Meatballs:
1 lb. ground turkey
1 scallion, finely chopped
1 tsp. parsley
¼ tsp. garlic powder
¼ tsp. ground ginger
¼ tsp. salt
¼ tsp. pepper
Cooking spray
For Sauce:
1 c. water
½ c. low-sodium soy sauce
¼ c. rice vinegar
1 Tbsp. agave or honey
½ tsp. chili paste
1 clove crushed garlic
1 tsp. fresh grated ginger
1 Tbsp. brown sugar (optional)
Cooking spray
Slurry Mixture (¼ c. water and 1 Tbsp. cornstarch or arrowroot powder)
Meatball Cooking Directions:
Preheat oven to 400°.
Combine all ingredients for the meatballs together in a bowl.
Using your hands, form into meatballs. You should yield 12 meatballs.
Spray cooking spray on cookie sheet and place meatballs on sheet. Cook for 8-10 minutes.
Remove from oven and check internal temperature as it must reach 165° for the meatballs.
Sauce Cooking Directions:
While the meatballs are cooking, combine all but the slurry mixture in a bowl and set aside (do not mix water and cornstarch together during this stage).
Over medium-low heat, spray deep-sided pan with cooking spray and cook garlic and ginger for 1 minute, stirring frequently.
Turn heat up to medium, add ingredients (except for slurry mixture), and cook for 3 minutes.
Mix water and cornstarch together to form a slurry and pour into saucepan.
Let cook, stirring frequently, and let thicken for 2-3 minutes.
Pour over meatballs to coat.
Serve over rice or noodles.
Notes:
I used 93% lean ground turkey for this recipe. You can use ground chicken, pork, or beef.
I love toasted sesame seeds - just dry toast in a pan, stirring occasionally, for a 2-3 minutes.
Use this sauce to add to stir fried vegetables close to the end of their cooking time.
Want more heat? Add more chili paste or red paper flakes.
Recipe adapted from Fit Men Cook.
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