- 1 lb. ground turkey
- 1/2 cup shredded carrots
- 1/4 cup scallions chopped
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons coconut aminos
- 1 1/2 teaspoon chili paste
- ¼ teaspoon fine sea salt
- Pinch red pepper flakes
- 1/4 cup coconut aminos
- 2 tablespoon sesame oil or olive oil
- 1 tablespoon fish sauce
- 1 clove garlic finely minced
- 2 teaspoon grated ginger
- 1 teaspoon chili paste
Preheat oven to 375ºF and set aside a baking sheet.
Add all of the meatball ingredients to a large bowl and mix together. Portion out about 2 heaping tablespoons amount of the mixture and form into meatballs with wet hands. If the mixture is difficult to handle, place in the refrigerator or freezer for a few minutes.
Place meatballs on the baking sheet for 14-16 minutes or until meatballs are golden on the outside and reach an internal temperature of 165ºF.
Meanwhile make sauce ingredients: Add all of the sauce ingredients to a medium pot and whisk together. Cook over medium heat until the sauce comes to a boil. Reduce the heat and let simmer until sauce thickens up.
Toss the meatballs with 3/4 of the sauce, and serve over rice or another side dish, or as an appetizer with some extra sauce on the side.
Feel free to substitute in ground chicken for the turkey.
If you don't have chili paste, you can substitute in sriracha.
Serving: 1/4 recipeCalories: 190kcalCarbohydrates: 4gProtein: 23gFat: 9gSaturated Fat: 2gCholesterol: 78mgSodium: 350mgFiber: 1gSugar: 3g