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Asian Turkey Meatballs

June 25, 2013


Recipe adapted from Everyday Food

Serves 2 with leftovers

 From the first time I made this recipe, it has been a staple in my repertoire. I make these delicious little suckers for myself, clients and share the recipe with fellow private chefs for their own clients. A major plus, is that kids love these too (you can always adjust the heat level by adding less Sriracha). If you are serving more than two people, I suggest doubling the recipe; these meatballs are great left over the next day.



¾ cup whole-wheat panko “bread” crumbs

3 tbs. water

2 scallions, thinly sliced

Handful fresh cilantro leaves, chopped

4 tsp. fish sauce

4 teaspoons unrefined sugar

4 teaspoons Sriracha

1 garlic clove, minced

Scant ¾ tsp. salt

1 lb. ground turkey

1 tbs. safflower or peanut oil

Lime wedges for serving



  1. In medium sized bowl, combine first nine ingredients and stir to combine evenly. Gently fold in turkey; I like to use my hands, until just combined with breadcrumb mixture. Use a small ice cream scoop to scoop out approximately 15 meatballs.
  2. In a large non-stick skillet, heat 1-tablespoon oil over medium high heat. Add meatballs and allow to brown on one side, approx. 3 minutes, flip and brown the other side. Transfer meatballs to baking sheet and finish in 350 degree over for 5 to 10 minutes or until firm to the touch.
  3. Serve meatballs over brown rice with lime wedges, kimchi and vegetable of your choice (I like broccoli and or bok choy).


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