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.
- 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
- 4 tablespoons soy sauce
- 1 teaspoons sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon water
- 1 tablespoon chopped green onion
Preheat oven to 450F.
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).
Whisk together soy sauce, sesame oil, lime juice, water, and green onion.
(Serve remaining sauce alongside the meatballs.)