February 28, 2017

Asian Turkey Meatballs

I made these up ahead on a Sunday and tossed them in the oven to reheat on a Tuesday.  Dad was up here and we both agreed it was pretty tasty.  It was a bit salty so I'm cutting back the amount of tamari from the original recipe.  We both liked it though and it reheated well.  I made rice and some green beans sauteed in bacon grease to go with it.

Asian Turkey Meatballs

1 pound ground turkey
1 egg
1/4 cup coconut flour
1-2 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon salt
Few cracks of pepper

1/3 cup tamari
1/3 cup water
1/4 cup apple juice (original called for orange juice, use what you's the "sweet" balance to the salty tamari)
1-2 teaspoon minced garlic
1/2 teaspoon ground ginger
1 heaping teaspoon arrowroot powder + 1 teaspoon cold water (mixed together)

Preheat your oven to 400 degrees. In a medium bowl add turkey, egg, coconut flour, garlic, ground ginger, salt and pepper and mix to combine completely. Divide into 16 meatballs and place them in an 8x8 inch pyrex. Set aside.

In a medium saucepan combine tamari, water, juice, garlic & ground ginger. Bring to a boil and add the arrowroot and water mixture. Whisk vigorously to keep from clumping! Pour sauce over the meatballs evenly and bake for 18-20 minutes.  

To reheat, I put it in a covered dish at 300 for 20-30 minutes while I cooked the rice and veggies.

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