Sesame Turkey Meatballs with Coconut Rice
Saucy, tangy turkey meatballs over sweet coconut rice.
Ingredients
Sauce
- 2 Tbsp low sodium soy sauce
- ¼ cup water
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 tsp red chili paste
- 1 tsp fresh grated ginger
- 1 large clove garlic minced or grated
- 1 Tbsp brown sugar
- 1 tsp cornstarch
Meatballs
- 1 Tbsp sesame oil
- ½ pound ground turkey
- ½ cup panko breadcrumbs
- 1 green onion finely diced
- 1 cloves garlic minced
- 2 tsp fresh grated ginger
- ½ tsp salt
- Freshly ground black pepper
Sides
- 2 cups broccoli florets
- 2 servings coconut rice
- 1 green onion thinly sliced
- Chopped roasted peanuts
Instructions
- In a small bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, ginger, garlic, brown sugar, and cornstarch.
- In a medium bowl, add the ground turkey, breadcrumbs, green onion, ginger, salt and pepper. Form into 8-10 uniformly sized meatballs.
- Place a large skillet over medium heat and add in sesame oil. Add the meatballs and brown on all sides, about 10 minutes. I like to finish the meatballs in the oven, 15 minutes at 400℉. You can also finish the meatballs in the skillet for another 7-10 minutes until the meatballs are cooked through. Then remove the meatballs from the skillet to a plate and cover with foil to keep warm.
- Drizzle in a bit more oil if the skillet looks dry. Add in broccoli florets, and cook, stirring frequently, for 6-8 minutes or until broccoli is crisp-tender.
- Add the meatballs back to the pan with the broccoli and pour the sauce over, simmer on low until the sauce thickens slightly, about 2-5 minutes.
- Serve with coconut rice and top with green onions and roasted peanuts.