My mouth always starts watering when I smell the alluring aromas of ginger, garlic, sesame seeds, chilies, and soy in Asian-inspired dishes. Even though we eat a low-carb diet, I have adjusted most of our favorite recipes to fit our specific dietary preferences. This is one of those dishes that feels like a cheat meal, but actually isn’t bad for you!
I never thought about making Asian-inspired meatballs until I found Chef Savvy’s Asian Turkey Meatballs a few months ago. After making Kelley’s recipe, I just had to recreate my own version for the blog. I wanted to deliver the same delicious flavors using only Whole30 compliant ingredients and I’ve finally done just that!
Once I decided to take a stab at making this, I had to find a way to adjust the recipe so that the meatballs were still flavorful and not too dry. Kelley used Panko crumbs in her recipe (and they turned out perfectly), so I was faced with the challenge to find an equally good substitute binding. Thankfully, I found a way using gluten-free flour! These Asian Turkey Meatballs are tender and savory, while the sauce is sticky and sweet. I love this dish and I know you will too!
If you’re interested in a healthy and fun Asian-inspired dish, make this recipe and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! With flavors like this, you won’t be disappointed!
Asian Turkey Meatballs
- 1 pound ground turkey
- ½ cup gluten-free flour
- ½ teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 whole green onion, both green and white parts
- 1 large egg
- 1 tablespoon coconut aminos
- Cauliflower or rice (optional)
- 1 orange, juiced
- 2 tablespoons almond butter (if you don’t have any, substitute with 1/2 tablespoon of creamy peanut butter)
- 1 teaspoon garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon white vinegar
- 4 tablespoons coconut aminos
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes
- 1 teaspoon tomato paste
- green onions for serving, if desired
- sesame seeds for serving, if desired
- Preheat oven to 400 degrees.
- Add turkey, almond flour, ginger, garlic, green onions, egg, and coconut aminos into bowl. Mix with your hands until combined.
- Portion out 9-10 large meatballs and place on a non-stick casserole pan (or greased pan). Cook for 40 minutes. Check to see if meatballs are browning too much on the bottom when they are about halfway done (and if so, turn them).
- Make rice or cauliflower rice.
- Make the sauce:
- Add all sauce ingredients to a small saucepan and place over medium heat until boiling.
- Turn the heat down and whisk. Let simmer gently for 5 minutes, stirring frequently to prevent sticking. The mixture will thicken and darken. Set aside, covered.
- Once fully cooked, toss meatballs with the sauce. Garnish with green onions and/or sesame seeds. Enjoy!
Yields: 3 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes