sesame-soy turkey meatballs.

A gluten free, egg free, healthy, Asian-inspired meatball that doesn’t fall apart? Yes, it can be done! To ensure this dish is gluten free, make sure to use certified GF soy sauce, or use tamari, which is common in Japanese cooking, a thicker, more fermented soy sauce, and is usually gluten free (but make sure to double check!).

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For some reason, meatballs always seem like such an ordeal. A liquid, an egg, a binder, meat, spices… and my eyes are glazed over already. Granted, I do make meatballs in the classic fashion (see these delicious chicken parm ones!), but these Asian-inspired ones are  SO. EASY. Just a few ingredients, mix together, roll and bake. Done.

They are delicious on their own, but I’ve been eating them with quinoa and steamed carrots and green beans, drizzled with a touch of sesame oil and soy sauce. You could even make these smaller and use them in soup. Or stick a toothpick in them and serve alongside your favorite Asian dipping sauce. Endless possibilities!

Make a double batch and freeze them for a rainy day!

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sesame-soy turkey meatballs.
adapted from Cooking Light. 

ingredients

1 pound lean ground turkey breast
1/3 cup scallions, sliced very thinly
1 tablespoon brown sugar
3 tablespoons reduced sodium, gluten free soy sauce
2 tablespoons sesame oil
1 tablespoon chile garlic paste
5 garlic cloves, finely minced
cooking spray

directions

Preheat oven to 400 degrees. Place a baking rack over a baking sheet and lightly spray with non-stick cooking spray.

In a large bowl, add turkey, scallions, brown sugar, soy sauce, sesame oil, chile garlic paste and garlic. Using your hands, mix together until all combined, being careful not to over mix.

Using a one tablespoon measuring spoon, scoop a heaping tablespoon and roll into a ball. Place onto baking rack. Repeat with remaining mixture; you should end with about 15 meatballs.

Cook for 15-20 minutes until no longer pink and browned on the outside. Remove and cool completely prior to freezing.

Yields 15-16 meatballs.

**Please use all organic ingredients**

 

NOTES:
*I like to use a baking rack to let any extra fat drain off during the baking process! This is not necessary, and you can skip it if you’d like.

*Over mixing will yield a tougher meatball, so mix only until ingredients are combined.

 

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