These turkey meatballs are full of flavor from cilantro, onions, garlic powder, and chili flakes. After a quick bake in the oven, they're tossed in an awesome spicy peanut sauce. You can add more or less Sriracha to make these as spicy (or not) as you like...I used about 1 teaspoon for a medium-spicy level of heat. The sauce is sweet, rich, and so delicious! Because of the rich sauce, I decided to leave my veggies raw and toss them with a little rice vinegar. The combination of peanut sauce with quick pickled veggies is one of my favorite aspects of chicken satay, and duplicating that effect here worked really well. Definitely a winning recipe -- thank you Lisa!
Asian Turkey Meatballs with Peanut Sauce and Fresh Veg (adapted from Rachel Ray via Sweet as Sugar Cookies)
For the meatballs:
20 ounces ground turkey
1/4 cup minced fresh cilantro
1/4 cup panko
1/4 cup minced onion (or 1 heaping T Penzey's toasted onions rehydrated to make 1/4 cup)
1 tsp garlic powder
1 tsp sea salt
Generous pinch chili flakes
For the peanut sauce:
1/4 cup crunchy peanut butter
2 T soy sauce
3 T sugar
1 T sesame oil
2 T vegetable oil
1 tsp Sriracha
For the veggies:
1 small cucumber, thinly sliced
1/2 red bell pepper, thinly sliced
2 carrots, peeled and grated
Steamed white rice, to serve
1. First, get your rice going so that it will be ready when the meatballs are done!
2. Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with oil.
3. In a medium bowl, mix together the turkey, cilantro, panko, onion, garlic powder, salt, and chili flakes. Mix gently with your hands to combine.
4. Roll the turkey mixture into tablespoon-sized balls and arrange on the prepared baking sheet. If you have a cookie scoop, this will speed things up (scoop all the meatballs, then roll).
5. Bake 10-12 minutes, or until no longer pink in the center (cut one in half to check).
6. Meanwhile, whisk together all the peanut sauce ingredients in a small bowl. Taste and adjust to taste.
7. Toss the veggies in a separate bowl with a generous drizzle of rice vinegar and a pinch of salt. Taste and adjust seasoning -- you want the vegetables to taste fairly acidic to balance the rich sauce.
8. When the meatballs are cooked, transfer to a skillet and add the peanut sauce. Heat over medium heat, stirring often, just until the sauce is heated through.
9. To serve, add a scoop of rice to the bottom of each bowl. Top with the fresh veggies, and spoon the meatballs on top.