Baked Asian Turkey Meatballs
Serves: 20-24 small meatballs
  • 4 medium shiitake mushrooms, stems removed, caps wiped clean and finely chopped
  • 2 pounds ground turkey, preferably dark meat
  • 8 scallions, finely chopped (you could also grate a shallot instead)
  • ⅓ cup cilantro leaves and tender stems, finely chopped
  • 2 Tablespoons tomato paste
  • 4 teaspoons toasted unrefined sesame oil
  • 2 Tablepoons shoyu or GF tamari (wheat-free) or coconut aminos (soy-free)
  • 2 medium cloves garlic, finely grated (I use a medium Microplane for this)
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • couple dashes of hot sauce or sriracha (a couple dashes won't make these spicy, so you'll have to add a bit more if you do want them to be spicy.)
  1. Preheat oven to 500 degrees. Line a baking sheet with unbleached parchment paper.
  2. Gently mix all ingredients in a bowl.
  3. Form 2 Tablespoons of the meat mixture into a ball and place on prepared baking sheet. Repeat with remaining mixture.
  4. Bake for 15-16 minutes or until cooked through. (If you're not sure, stick a meat thermometer in the center of a meatball and it should register 165 degrees. Otherwise cut one open and make sure it is no longer pink in the center.)
  5. Serve with lettuce leaves and sriracha aioli* and avocado slices, if desired. Or see my other suggestions at the end of the blogpost.
*Sriracha aioli: ½ cup Vegenaise + 2 Tablespoons sriracha + a pinch of salt.
Recipe by Pamela Salzman at