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I seem to be getting my nutrition solely in meatball or taco form these days. Only after making these delicious, gingery, Asian-inspired nuggets for this month’s installment of Secret Recipe Club, that I actually made something very similar for February’s edition. Only that time, it was lamb instead of turkey and coconut curry instead of a coconut-peanut-butter dipping sauce. Oh well. Who am I to question a good thing?
These Asian Turkey Meatballs came courtesy of Chelsy over at Mangia. She has a beautiful blog brimming with a plethora of paleo and gluten-free goodies. Hailing from Texas, she says she lives the “healthy life…with a serious sweet-tooth.” I can relate, seeing as no meal is complete without something sugary to cap it off at the end.
Back to the recipe…these fresh and tasty meatballs are the perfect counterpoint to their heavy, tomato-sauce-laden sisters of winter. They’re packed with bright hits of ginger and cilantro and because they rely on ground turkey – sans breadcrumbs – I had no qualms with eating the entire batch over the course of 24 hours. Seriously. I highly recommend these for a summer potluck or backyard BBQ, finished off with her Dark Chocolate, Olive Oil & Walnut Skillet Cookie. Because…well…skillet cookie.
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Asian Turkey Meatballs with a Tropical Peanut Dipping Sauce
Makes about 10-12 meatballs and a ½-cup of sauce
Ingredients for the meatballs:
1 lb. of ground turkey – $4.79
1 bunch of fresh cilantro, roughly chopped, divided – $1.99
½ of a carrot, grated – $0.80
1½ Tablespoons of fresh ginger, peeled and grated – $0.50
1 clove of garlic, minced – stock
½ teaspoon salt – stock
1/4 teaspoon freshly ground black pepper – stock
1 Tablespoon low sodium soy sauce – stock
For the dipping sauce:
3 Tablespoon pure coconut water – $2.79
1 Tablespoon light coconut milk – $2.49
1 Tablespoon peanut butter – stock
1 Tablespoon low-sodium soy sauce – stock
1 teaspoon freshly grated ginger – above
1 teaspoon Sriracha – stock
½ Tablespoon sugar – stock
Grand total assuming well-stocked kitchen: $13.36
Cost per meatball: $1.11
Directions for the meatballs:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Combine all the meatball ingredients in a large mixing bowl using your hands.
3. Roll the mixture into small meatballs, about the size of a racquetball.
4. Place on the prepared baking sheet. Bake for 12 minutes, flip and bake for another 10-12 minutes, until lightly golden.
For the dipping sauce:
1. In a small bowl, whisk all of the ingredients together until smooth. Serve in a small bowl for dipping the meatballs, garnished with remaining 1/4 of cilantro. Or you can use the dipping sauce to dress vermicelli noodles and serve the meatballs on top.
I always love seeing what you make every month for SRC (and I do remember you doing something similar a couple months ago). Either way, this still looks wonderful and still looks like something great to make for supper in my house. Very nice SRC post.
Mariel and Mary Anne,
I am sooooo glad you chose this recipe. I actually forgot that it was in my recipe index, looks like I will be making it this week. Oh, and seriously…you need that skillet cookie in your life. Best.thing.ever. I wish I had some bluebell to top it off with right now, but I will just have to wait until it is back on store shelves 😉 By the way, your photos are gorgeous!
These sound delicious – and would be fun to try to find more recipes to use up the coconut milk etc! 🙂 Great SRC pick!
this sounds lovely! i make some asian turkey meatballs but with a teriyaki sauce…this peanut sauce sounds fab!
This looks delicious. I love a quick Asian and tasty dish and this would definitely fit the bill.
These sound good…great choice.