Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Posted Thursday, April 5th 2012 at 7:20pm

By Kelli Bamforth
This week’s kitchen experiment was definitely the most adventurous and complicated in terms of sheer number of ingredients. Most of the time, when I search for new recipes to try, I look for ones with the least amount of ingredients and steps as possible. Plus, this actually consisted of two separate dishes, but they seemed to go so well together I couldn’t resist making them the same week. Maybe this means I’m getting more comfortable in the kitchen! At the very least, I’ve finally bounced back from the horrors of my crab cake failure.
I’m a huge fan of Asian food in general. I’d probably choose it for my last meal if I ever ended up on death row. So you can imagine my excitement when I stumbled across these dishes incorporating the same flavors that I love about Asian food – sesame, ginger, soy sauce, etc. Plus, they are completely “on plan” for my diet, so I get to experience the tastes I love without adding to my waistline.
The Asian Turkey Meatballs alone were moist and flavorful. Accompanied by the Brown Fried Rice, they made for a complete meal alone, but you can always add a side salad with a ginger-based dressing (similar to what you’ll find at sushi restaurants) to easily increase your day’s veggie servings with complementary flavors. I’ll likely reduce the amount of scallions next time, as I’m not a huge fan of scallions. But overall, the recipe is perfect as-is, and preparation time was quick and cleanup easy.
Brown Fried Rice
Source: Skinnytaste

1 cup (uncooked) short grain brown rice
1 large egg and 1 egg white, scrambled
4 large scallions, chopped
2 cloves garlic, minced
1 tomato, chopped
2 tsp soy sauce (or more to taste)
1 tsp fish sauce (optional) 
Cooking spray

Cook brown rice according to package directions. When rice is cooked, spray a heated nonstick wok with oil, add the eggs and cook one or two minutes until done. Set aside. Spray more oil to the wok and add the scallions, tomatoes and garlic. Sauté for one minute, then add the rice. Add soy sauce and fish sauce, stir to mix all the ingredients. Keep stirring for a few minutes, then add cooked scrambled egg. Adjust soy sauce, if needed, to taste and mix well for another 30 seconds. (Makes two to three servings.)
Asian Turkey Meatballs with Lime Sesame Dipping Sauce
Source: Skinnytaste
1/4 cup panko crumbs
1 1/4 lbs 93 percent lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
Dipping Sauce

4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 tbsp chopped fresh scallion
Preheat oven to 500°F. Mix ground turkey, panko crumbs, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce and 2 tsp sesame oil with your hands until combined well. Shape ¼ cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes. (Makes 12 meatballs.)

For the dipping sauce, mix together lime juice, water, soy sauce and remaining 2 tsp of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tbsp sauce. Serve meatballs with remaining sauce, about 1 tbsp per person or to taste.

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