Asian Meatballs

I recently stumbled on a blog that I have enjoyed getting some dinner inspiration from. I love Asian food (must be the Asian heritage 😉 ) and we eat some form of ramen bowls once a week. It’s so easy and filling and packed with flavor. I have made Asian meatballs in the past but I was intrigued that these had no binder, i.e., eggs or breadcrumbs. The original recipe called for ground beef but I chose ground turkey because that’s what I had, it’s healthier and let’s face it, ground turkey is so boring and needs lots of oomph. These are only made with veggies and are Paleo friendly.

Asian Meatballs

Adapted from I Heart Umami Yield: About 18-20 meatballs

  • 2 lbs ground turkey
  • 1 cup grated carrot ( I used the smallest grate on my box grater)
  • 1/2 onion, finely diced
  • 1 cup cilantro, finely chopped
  • 1 tablespoon finely grated ginger
  • coconut oil or cooking spray to spray muffin pan
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons coconut aminos (a soy sauce substitute, I found mine at Costco)
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoon arrowroot powder
  • sliced scallions for garnish
  1. Preheat oven to 400 degrees F.
  2. Spray two muffin pans with coconut oil or cooking spray and set aside.
  3. Combine ground turkey, grated carrot, diced onion, chopped cilantro, grated ginger in a bowl. Add salt, coconut aminos, sesame oil and arrowroot powder and gently combine using your hands.
  4. Form meatballs from mixture and place into prepared muffin pan.
  5. Place in preheated oven and bake for 15 minutes. After 15 minutes, turn the meatballs over and bake for an additional 10 minutes.
  6. Garnish with scallions before serving.

I thought about pulsing the carrots, onions and cilantro in the food processor but it tends to get liquid-y pretty quickly so I used the knife and box grater instead.

Ground turkey from Costco. I did use two pounds.

Use your hands to mix and combine.

The meatballs came together easily considering there was no egg in the mixture.

After 15 minutes of cooking, I flipped them over to cook an additional 10 minutes.

I served the meatballs alongside cooked ramen (Costco) and roasted broccoli. Easy and healthy; two of my favorite combinations for a weeknight meal! Enjoy!

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