I don’t usually have a problem with keeping my weight where I want it, but my SO does. So he always has ground turkey around as a healthier alternative to eating other meats, forms of protein. Luckily for him, he really enjoys eating ground turkey. He thinks it’s delicious. Normally, I disagree hard, and we will do fend for yourself lunches and such when he wants ground turkey. After making this dish though? I think I might come around to eating more ground turkey! I think ground chicken would also work!
- 1 pound ground turkey
- ¾ cup panko breadcrumbs (gluten free if need be)
- 2 tablespoons of orange zest
- 3 cloves garlic, minced
- 1 tablespoon garlic, minced
- 1 whole green onion, both green and white parts
- 1 large egg
- ½ teaspoon sesame oil
- 1 tablespoon low sodium soy sauce (tamari or liquid aminos for gluten free)
- 1/3 tablespoon hot pepper, chopped or pepper sauce
- 1/3 tablespoon sugar
- 1/2 cups orange juice
- 1 tbsp cornstarch
- 1/2 tbsp rice cooking wine
- 2 tsp soy sauce (tamari or liquid for gluten free)
- Preheat oven to 400 degrees.
- Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil, orange zest, and soy sauce. Mix with your hands until combined.
- Grease a baking sheet with oil.
- Portion out 12 meatballs. (Working with slightly wet hands helps)
- Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.
- Take out of the oven and toss with the Asian sauce.
- In a bowl mix together your sauce ingredients, except for corn starch.
- Bring your sauce ingredients to a boil (medium-hi heat) in a small sauce pot.
- Put your cornstarch in a bowl. Add a tbsp of boiling sauce to your corn starch to make a slurry. Reduce your heat to medium, and add your corn starch. Mix gently until your sauce starts to thicken.
- Once the sauce is the desired thickness, pour over the meatballs and serve.