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Asian Turkey Meatballs

Asian Style Turkey Meatballs

Author/Source:  

Lisa @ onceamonthmeals.com

Ingredients:

  • 1 pound ground turkey
  • 4 teaspoons garlic, minced
  • 1 Tablespoon sriracha hot sauce
  • 0.5 cups green onions, sliced
  • 0.5 Tablespoon honey
  • 1 Tablespoon vinegar
  • 1 teaspoon fresh ginger, minced
  • 0.33 cup panko breadcrumbs
  • 0.5 teaspoon black pepper

Directions:

In a large bowl, combine ground turkey, garlic, sriracha sauce, green onions, honey, vinegar, fresh ginger, Panko crumbs and black pepper. Form mixture into 1 inch sized meatballs. Place meatballs onto a parchment paper lined baking sheet, bake at 400F for 10-15 minutes until cooked through.

Freezing Directions:

Prepare meatballs (do not bake). Place meatballs on parchment paper lined baking sheet and flash freeze. After frozen, divide among indicated number of gallon sized freezer storage bags. Label and freeze. TO SERVE: Thaw. Bake at 400F for 10-15 minutes until cooked through.

Servings: 4 (5 meatballs per serving)  

Nutritional Info: 192 Calories, 1g Fat, 0mg Cholesterol, 85mg Sodium, 7mg Potassium, 13gCarbs, 0g Fiber, 3g Sugar, 29g Protein, 4 WW+ Points

**conversion chart image provided by Erik Spiekermann

18 Responses to “Asian Turkey Meatballs”

  1. Beth says:

    I’m wondering why these are pork meatballs if the recipe calls for turkey.

  2. Kathie says:

    Hi, the picture for this recipe shows them topped with a sauce. What do you suggest? Thanks!

  3. Chad says:

    Hi, im confused
    Its says 4 servings -does that mean 4 meatballs per serving or it makes 4 servings (then how many meatballs are in a serving)?
    Thanks

  4. Jennifer says:

    I had these for dinner tonight, they were delicious.. definitely a keeper!

  5. Rachel Bolin says:

    These are thawed and waiting, any serving recommendations? I see them pictured with rice. Just wondering if anyone has a favorite way to eat them, thanks!

  6. Lindy says:

    I made these last night and they were absolutely yummy. I was thinking of trying make these as dumpling innards… Would you recommend changing anything to adapt it to that purpose?

    • Lisa says:

      Lindy – these would be great in a wonton wrapper as a dumpling. I would suggesting precooking the meat first, and mixing the rest of ingredients in. Then filling your wonton. Let us know how it works out!

  7. Daphne says:

    I’m curious how many meatballs this recipe makes?

    Thanks!

  8. laura says:

    Hi :)
    I was wondering: why if i cook the meatball BEFORE freezing them, and then just warm them up when i want to eat them?
    Do you think it would work?
    Thank you ^-^
    Kisses from Italy!

    • debbie says:

      Yes, Laura! You could definitely do that. Just bake at 400F for 10-15 minutes or until cooked through, cool completely, then freeze them. After thawing, you could do a quick reheat in the microwave, or you could warm them up on the stove top or oven.

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