My son loves meatballs, and they’re a great way to sneak in a good amount of veggies when he seems to be on a vegetable strike!
*these meatballs pictured were our first try according to the actual recipe before adding tons of spinach and onion our next go round, so now when we make the recipe below, our meatballs have much more of a green tint
1/4 c Panko crumbs
1 lb lean ground turkey
1 Tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp salt
1/2 c chopped fresh cilantro
3 scallions, chopped (we haven’t had these available a few times, and it didn’t seem to matter much)
1 Tbsp low sodium soy sauce
2 tsp sesame oil
3 handfulls spinach, finely chopped (to blend and disguise)
1/2 a medium onion, finely chopped
Lime Dipping Sauce:
4 Tbsp low sodium soy sauce
1 tsp sesame oil
2 Tbsp fresh lime juice
2 Tbsp water
1 chopped fresh scallion or small bunch of cilantro
Preheat oven to 500F.
Mix meatball ingredients until well combined. Shape meatball mixture into 1/4 c balls and transfer to baking dish, lightly wiped with olive oil. It should make about 12 meatballs. Bake at 500 until cooked through, approximately 15 minutes.
For dipping sauce, whisk together all ingredients, and set aside to allow people to lightly pour over meatballs, as desired.
We like to pair the meatballs with the Israeli Couscous recipe posted June 9.