Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I was a little bit skeptical about this recipe at first because I know how strong sesame oil and soy sauce can get, but the lime juice really offset both beautifully and came together in a wonderful meal that our whole family loved. Even my baby!

We actually used ground pork instead of turkey (turkey is so hard to come by) and our oven doesn't go up to 500 degrees so we just set it at 475. I am happy to report that everything still worked out just fine.

I don't know that I would say that this is my favorite meatball recipe. It is hard to compare with our beloved SWEDISH MEATBALLS or the CRANBERRY SAUERKRAUT MEATBALLS but it was a yummy and easy recipe.

I have found that using an ice cream scoop makes forming the meatballs MUCH easier. You just scoop it up and plop it in!

This recipe and the picture are courtesy of the wonderful site Skinny Taste and can be found at this link HERE.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

From Skinny Taste
Gina's Weight Watcher Recipes

Servings: 4 • Size: 3 meatballs • Old Points: 6 pts • Points+: 7 pts
Calories: 229.1 • Fat: 11.1 g • Carbs: 8.5 g • Protein: 24.3 g

·         1/4 cup panko crumbs

·         1-1/4 lbs 93% lean ground turkey (we only used 1 lb. Still delicious!)

·         1 egg

·         1 tbsp ginger, minced

·         1 clove garlic, minced

·         1/2 tsp salt

·         1/4 cup chopped fresh cilantro

·         3 scallions, chopped

·         1 tbsp low sodium soy sauce

·         2 tsp sesame oil

Dipping Sauce

·         4 tbsp low sodium soy sauce

·         2 tsp sesame oil

·         2 tbsp fresh lime juice

·         2 tbsp water

·         1 tbsp chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, 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. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with *1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Makes 12 meatballs.

*When she says 1 tablespoon of sauce she isn’t kidding. This dipping sauce is strong and a little goes a long way!

Cranberry Sauerkraut Meatballs

Sound nasty? Well guess what? IT WAS DELICIOUS!!! Love love love love love. Not only did I love it, but so did my husband, mother, father, brothers, little sister, 3 year old toddler and 9 month old baby! It was great fresh, it was great as leftovers and it was REALLY easy to put together. 4 ingredients for the sauce? I can handle that.

If you have ever bought bagged meatballs you will know that they are expensive. I was interested in eating this for dinner, not in making this for a party. So I did homemade meatballs. I think I ended up with.... probably about 15 meatballs. What this means is that the sauce to meatball ratio was MUCH higher. But we loved the sauce so much. My kids ate no meatballs - just sauce over brown rice.

The nutritional information I have included with this recipe is based on the 66 servings you can get from the bag of meatballs that you buy. This is assuming you are taking this to a party. I made my meatballs homemade style and I have included my recipe for basic meatballs as well.

The recipe and picture are courtesy of Taste of Home and can be found at this site here: http://www.tasteofhome.com/recipes/Cranberry-Sauerkraut--Meatballs?pmcode=IMADV01T&_mid=2325232&_rid=2325232.558202.228586

CRANBERRY SAUERKRAUT MEATBALLS

From Taste of Home

·         1 can (14 ounces) whole-berry cranberry sauce

·         1 can (14 ounces) sauerkraut, rinsed and well drained

·         1 bottle (12 ounces) chili sauce

·         3/4 cup packed brown sugar

·         1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through. Yield: 5-1/2 dozen.

Nutritional Facts1 meatball with about 1 tablespoon sauce equals 53 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 142 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

HOMEMADE MEATBALL RECIPE

From Shayla's Kitchen

Servings 15

1 lb. hamburger (or pork, chicken or turkey)

1/2 cup oats

1 egg, slightly beaten

3/4 tsp salt

Few grains pepper

1 tsp Worcestershire sauce

1/3 cup milk

Mix together all ingredient and roll into balls. Preheat a skillet over medium high heat and spray with nonstick cooking spray. Place meatballs in skillet and brown on all sides. Drain meatballs on a paper towel. Place browned meatballs in sauce in slow cooker and cook on low for 4 hours.

Mini Meatball Subs

I love Allrecipes.com. There are so many different recipes and so many new things to try out! I am signed up for their daily newsletter and when I saw this picture I knew this was one we had to try. And it was DELICIOUS! The meatballs were very flavorful and giving the cheese a chance to melt in the oven made the rolls a bit crunchy which was a perfect compliment to the sauce. No soggy bread here!

The only thing we will change next time around is that we will use less pepper. The original recipe calls for a full teaspoon of pepper and I was pretty skeptical about using that much but no one that commented on the original recipe said that the pepper was too much. I will most likely use 3/4 of a tsp. next time around.

The original recipe also said to only make 8 meatballs. I made good sized ones that were perfectly sized for the rolls I used (French Steak Rolls) and got 12.

This recipe takes a lot longer to make than some of the recipes I make - 50 minutes just to cook. BUT I promise that it is well worth it and if you have the time you should definitely go for it. You won't be disappointed with the end product. This was easily one of my favorite recipes that I made this month - right behind the Spinach Pesto Manicotti. Kind of ironic that my two favorite recipes from this month both had the longest cooking times!

The picture and recipe are courtesy of Allrecipes.com and can be found here.

MINI MEATBALL SUBS
From Allrecipes.com
Reminder Recipe! One Year Ago: Beef Stroganoff
Reminder Recipe! Two Years Ago: Skillet Enchiladas

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup crushed butter-flavored crackers
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chopped garlic
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper (next time I will not use more than 3/4 tsp.)
• 1 (26.5 ounce) can spaghetti sauce
• 1/2 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 12 dinner rolls, split

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 12 meatballs. Place meatballs in a 9x13 inch baking dish.
3. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.
4. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.

Meatballs with Cream Sauce

This is a brand new recipe that I have never tried before and it turned out really good. We enjoyed it and it was a very different and unique taste. Given the option between these meatballs and the Swedish Meatballs that we love so very much I would definitely choose the Swedish Meatballs, but it is because I love the tangy sauce so much. If you want something a bit different and still tasty, this is a good recipe. The picture and recipe are courtesy of My Kitchen Cafe and can be found here.

MEATBALLS WITH CREAM SAUCE
From My Kitchen Cafe

MEATBALLS:
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef (I only used 1 lb. and they were probably a bit stronger but we liked them!)
3 T. flour

CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn’t thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles (We used garden rotini noodles and they were delicious!).