One of the good things about the husband being deployed is that I can cook whatever I want. (Also, I can cook whenever I want and you bloggers know how important that is! Dinner at 3 pm to take advantage of perfect light? Totally flies right now.) But it’s taken me awhile to get into the groove of cooking. I’ve had a serious affair with Subway this past month – seriously though, $5 for lunch AND dinner! Five bucks! – but I’ve decided that it’s time for us to break up.

I’ve had a list of “when the husband deploys” recipes for months now and this was on it. It’s just not something he would like but I knew it would be something I’d love. Even my 2 boys loved them – I got 18 meatballs out of the recipe and there were no leftovers! This is perfect for a night when you need something quick, healthy, and crowd-pleasing.

One year ago: Strawberry Ricotta Cake
Two years ago: Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Asian Turkey Meatballs with Sesame Lime Dipping Sauce

adapted from Skinny Taste


For the meatballs:
¼ cup panko crumbs
1-1/4 lbs lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
½ teaspoon salt
¼ cup chopped fresh cilantro
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
For the dipping sauce:
4 tablespoons soy sauce
1 teaspoons sesame oil
2 tablespoons fresh lime juice
1 tablespoon water
1 tablespoon chopped green onion


  1. Preheat oven to 450F.
  2. In a large bowl, use your hands (or a wooden spoon) to mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, soy sauce, and sesame oil. Take a heaping spoonful of meat and shape into a ball, transfer to a rimmed baking sheet. Repeat with remaining mixture. Bake until cooked through, 15 - 18 minutes. Brush with the dipping sauce (below).
  3. For the dipping sauce:
  4. Whisk together soy sauce, sesame oil, lime juice, water, and green onion.
  5. (Serve remaining sauce alongside the meatballs.)



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