Asian Turkey Meatballs & Thai Asparagus

I am so inspired by recipes and thing that I find on Pinterest. I could get lost on that site for days! These 2 recipes where inspired by recipes I found on Pinterest, note I d make a few adjustments. Asian Turkey Meatballs With Lime Sesame Dipping Sauce and Thai Peppered Asparagus


Asian Turkey Meatballs With Lime Sesame Dipping Sauce
Original Source: Skinny Taste; Makes 12 meatballs;
Serving size 3 meatballs (229.1 calories)

1/4 cup Panko crumbs (I used 2 tbsp of Progresso Bread Crumbs – Garlic & Herbs)
1-1/4 lbs (20 ounces) 93% lean ground turkey
1 egg
1 tablespoon ginger, minced
1 clove garlic, minced (I used 4 cloves, we love garlic in our family)
1/2 teaspoon salt (no salt for us, I omitted this)
1/4 cup chopped fresh cilantro
3 scallions, chopped (I only had red onion on hand, so used it instead)
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil

Lime Dipping Sauce
4 tablespoons low sodium soy sauce
1 teaspoon sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
1 chopped fresh scallion (I used 2 chopped green onions)

Directions:
Preheat oven to 500°F. Mix ground turkey, bread crumbs, egg, salt, red onions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 1 teaspoon of oil in a bowl. Add scallions. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce. Serve meatballs over Basmati Brown Rice with remaining sauce, about 1 tbsp per person.

Thai Peppered Asparagus
Original adapted from Thai Cooking Step-by-Step 
Serves 3 to 4 as part of a multi-course meal

1/2 tablespoon freshly ground peppercorn mix (or 1/2 tablespoon freshly ground black pepper)
1/4 cup cilantro leaves and stems
1 clove garlic, chopped
1 pound asparagus, cut into 1 1/2-inch lengths
1 teaspoon light brown sugar (I substituted with 5 drops of Agave Nectar)
2 tablespoons water
1 tablespoon Asian fish sauce (I substituted with 1 tbsp lemon juice)
1 to 2 teaspoons red pepper flakes

1. In a small bowl, mix the freshly ground peppercorn mix (or freshly ground black pepper) with the cilantro leaves and stems. Set aside.

2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base and sides. Add the pepper, cilantro, and garlic and cook briefly until fragrant, about 30 seconds. Add the asparagus, and agave nectar and stir-fry for another minute. Add the water and cover, and steam for 2 minutes until the vegetables are crisp-tender.

3. Remove the lid and stir in the lemon juice and red pepper flakes. Cook for another 30 seconds or so to allow the flavors to blend, then transfer to a plate and serve.

Enjoy!

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