Swap Ready

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
  • 1 Tablespoon sesame oil

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. Heat sesame oil in a large skillet over medium heat. Place meatballs in the pan, and brown evenly on all sides. You may have to do this in shifts depending on the size of your pan. Place browned meatballs onto a parchment paper lined baking sheet, bake at 400F for 10-15 minutes until cooked through.

Freezing Directions:

Prepare and brown meatballs (do not bake). Place browned 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  

Nutritional Info: Calories: 155 Fat: 8.2 g Carbs: 5.8 Protein 16.4 WW Plus Points 4

**conversion chart image provided by Erik Spiekermann

14 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!

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