What You Will Need:
*For the meat
1 Package of Lean White Ground Turkey Breast, (You can use any type of meat that you like.)
3 Tbsp Low Sodium Soy Sauce
2 Tbsp Sesame Oil
3 Tbsp Chili Paste
5 Cloves of Garlic, minced
1 Bunch of Green Onions, Minced
*For the Asian Slaw
1 Head of Green Cabbage, shredded
1 Small Red Onion, minced
1/4 C Fresh Lemon Juice
2 Tbsp Fresh Ginger, grated
2 Tbsp White Wine Vinegar
1 Small Bunch of Fresh Cilantro, chopped
1/4 C Low Sodium Soy Sauce
2 Tbsp Sesame Seeds
1 Bunch of Scallions, sliced thin
2 Small Carrots, shredded
Set up you Mis en Place (Still Love It)
Start By making the slaw so it can chill in the refrigerator while you make the meat balls.
In a glass bowl, add the shredded cabbage, red onion, 1/4 C soy sauce, 1/4 c lemon juice, 2 tbsp grated ginger, 2 tbsp white wine vinegar, 2 tbsp sesame oil, chopped cilantro, sliced scallions, and salt.
Mix well and chill for 30 minutes
Pre heat your oven to 400.
In a glass bowl, combine the ingredients to make your sauce.
Green onion, 3 tbsp soy sauce. 2 tbsp sesame oil, 3 tbsp chili paste, minced garlic, minced green onion, and turkey meat.
Mix together well and roll the meat into small balls.
On the stove, heat a pan to high heat and brown the meatballs on all sides then place on a cookie sheet. Searing the meat before you cook them in the oven will guarantee they stay moist.
Place the meatballs in the oven and cook for 8- 10 minutes.
Once they are done cooking, top each serving with the Asian slaw and chili paste on the side for extra spice.
Makes 5 servings:
228 Cal, 10.2 G fat, 6 G carbs, 2.6 G fiber, 29.3 G pro, 2 G sugar
Extras: If you want to go more traditional with the sauce for the meat and the slaw, you would use 2 Tbsp of brown sugar in both mixes. I don’t like to add any extra sugar to my meals so I don’t.