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If your week needs a flavor upgrade, these meatballs understood the assignment.
𝘍𝘰𝘳 𝘵𝘩𝘦 𝘮𝘦𝘢𝘵𝘣𝘢𝘭𝘭𝘴:
3 lbs ground turkey
2 tsp toasted sesame oil
2 tbsp tamari
1 tsp crushed red pepper flakes (optional)
2 eggs
6 tbsp arrowroot powder
4 green onions finely chopped
8 tsp minced garlic (about 8 cloves)
1 tsp ground ginger
3 tsp Kosher salt
1 tsp black pepper
Cooking oil of your choice
𝘍𝘰𝘳 𝘵𝘩𝘦 𝘴𝘢𝘶𝘤𝘦:
4 tsp toasted sesame oil
6 tsp minced garlic (about 6 cloves)
1 tsp crushed red pepper flakes
2/3 cup tamari
1/2 cup honey
2 tbsp rice vinegar
1 cup plus 4 tablespoons chicken broth divided
2 tsp arrowroot powder
12 green onions, sliced
2 tbsp sesame seeds
𝘏𝘦𝘳𝘦’𝘴 𝘸𝘩𝘢𝘵 𝘵𝘰 𝘥𝘰:
— In a big bowl, combine the ground turkey, sesame oil, tamari, crushed red pepper flakes, egg, arrowrootpowder, green onions, garlic, ginger, salt and pepper. Form into meatballs.
— Over medium heat in a large skillet, heat the cooking oil. Add the meatballs in a single layer (do not overcrowd the skillet, work in batches as needed) and brown the meatballs on two sides until golden brown, 2-3 minutes per side. Once browned, set aside.
— Wipe down the skillet and start the sauce. Add the sesame oil, garlic, crushed red pepper flakes, tamari, honey, rice vinegar and 1 cup of the broth to the skillet and whisk until well combined. Reduce to low heat and simmer.
— Put the meatballs back into the sauce, cover and simmer until fully cooked through, about 8 to 10 minutes.
— In a small bowl, whisk the remaining tablespoons of chicken broth along with the arrowroot until a slurry forms. Add to pan and gently toss to thicken and coat.
— Sprinkle the green onions and sesame seeds over the top of the meatballs and continue to cook, uncovered and lightly simmering, until the sauce finishes and the green onions are slightly tender, about 4 more minutes.
𝐍𝐨𝐭𝐞𝐬:
— Serve with coconut rice, cauliflower rice, and lightly steamed veggies for a flavorful protein-packed meal prep!
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