Togarashi Turkey Meatballs
Flavourful Asian turkey meatballs, with bursts of ginger, garlic and sesame. Combined with quinoa and gluten free panko. Easy to make and perfect for meal prep.
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Servings: 30 meatballs
Calories: 53kcal
Ingredients
- 2 cups cooked quinoa
- 1 cup gluten-free panko
- 1/2 pound ground turkey
- 4 cloves of garlic minced
- ginger 2 inch piece
- 1 tbsp toasted sesame seeds oil
- 3/4 cup sweet peas
- 2 tsp togarashi or to taste
- 3 green onions
- 1 tsp celtic sea salt
- coconut oil for cooking
Instructions
- In a food processor, add garlic and ginger and process until minced finely.
- In a large mixing bowl add ground turkey, quinoa, gluten-free panko, minced garlic and ginger, toasted sesame oil, peas, and green onion. Using a wooden spoon or clean hands combine the ingredients together.
- Get a parchment-lined baking sheet or a plate ready for forming. Wet your hands lightly. Gather the turkey quinoa mixture and form a 1 1/2 inch ball.
- If you are baking them in the oven, make sure the meatballs are evenly distributed on the baking sheet. Bake them at 400 for between 15-20 minutes (an internal thermometer should read 155 degrees).
- If you would like to fry them, add either coconut oil, extra virgin olive oil, or avocado oil to a skillet. Cook on medium-high heat. Fry in small batches. Cook on each side for 3-4 minutes, until golden brown. You may need to add a bit more oil between batches to make sure the meatballs are cooked through and do not stick to the pan.
- Serve on top of zucchini noodles, buckwheat noodles or rice with a side of veggies and enjoy!
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko