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5 from 7 votes

Baked Asian Turkey Meatballs

Servings: 20 -24 small meatballs
Author: Pamela

Ingredients

  • 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)
  • 1/3 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.

Instructions

  • Preheat oven to 500 degrees. Line a baking sheet with unbleached parchment paper.
  • Gently mix all ingredients in a bowl.
  • Form 2 Tablespoons of the meat mixture into a ball and place on prepared baking sheet. Repeat with remaining mixture.
  • 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.)
  • Serve with lettuce leaves and sriracha aioli* and avocado slices, if desired. Or see my other suggestions at the end of the blogpost.

Notes

*Sriracha aioli: ½ cup Vegenaise + 2 Tablespoons sriracha + a pinch of salt.