Asian Slaw with Chili spiced Meatballs

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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

*Directions

Set up you Mis en Place (Still Love It)

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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

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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.

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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.

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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.

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