Asian Turkey Meatballs With Lime Sesame Dipping Sauce


  • 1/4 cup panko crumbs
  • 1-1/4 lbs 93% lean ground turkey
  • 1 large egg
  • 1 tbsp ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, chopped
  • 1 tbsp low sodium soy sauce
  • 2 tsp sesame oil

For the Dipping Sauce:

  • 3 tbsp reduced-sodium soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 tbsp fresh lime juice
  • 1 1/2 tbsp water
  • 1 tbsp chopped fresh scallion


    1. Preheat oven to 500°F.
    2. In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a baking sheet. Bake until cooked through and browned, about 15 to 18 minutes.
    3. For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add the scallions and set aside.
    4. Transfer the meatballs to a serving dish. Stir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.

    Makes 12 meatballs

    Recipe and picture from

    Roasted Cauliflower and Mushroom Carbonara

    Roasted Cauliflower and Mushroom Carbonara 800 3760.jpg


    • 1 small head cauliflower, cut into florets
    • 8 ounces mushrooms, quartered
    • 1 tablespoon olive oil
    • salt and pepper to taste
    • 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
    • 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
    • 1 clove garlic, chopped
    • 2 eggs
    • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
    • plenty of fresh cracked black pepper
    • salt to taste
    • 1 tablespoon parsley, chopped


    1. Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
    2. Start cooking the pasta as directed on the package.
    3. Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
    4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
    5. Drain the cooked pasta reserving some of the water.
    6. Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

    Nutrition FactsCalories 365Fat 16.3g (Saturated 4.7gTrans 0), Cholesterol 140mgSodium 347mgCarbs 37.5g (Fiber 2.3gSugars 2.7g), Protein 19.2g

    Recipe & Image from

    Sweet and Spicy Chicken Meatballs in Lettuce Wraps with Hoisin Dipping Sauce

    3/4 cup(s) pineapple, canned, crushed, in juice drained well
    1/4 cup(s) oatmeal finely pulsed in a food processor
    2 green onion finely chopped
    4 teaspoon(s) red curry paste
    1 large egg slightly beaten
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) pepper
    1 1/4 pound(s) ground chicken
    2 Boston lettuce head

    Recipe from The Oregonian, 2012
    Nutrition Facts: Calories 226, Fat 15g, Carbs 16g, Protein 15g

    1/2 cup(s) coconut milk
    1/3 cup(s) water
    1/4 cup(s) hoisin sauce
    2 tablespoon(s) peanut butter
    1 teaspoon(s) red wine vinegar
    2 teaspoon(s) sugar

    Cooking Instructions

    Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. In a large bowl, stir together the drained pineapple, ground oatmeal, scallions, curry paste, egg, salt and white pepper. Add the chicken and gently combine; do not overmix. Use a tablespoon measure to scoop up the meat mixture and gently roll between palms to form balls. Should make about 5-6 per serving. Place the meatballs on the baking sheet and bake until cooked through, 18- 20 minutes. Allow to cool.

    While the meatballs are cooking, make the dipping sauce by whisking together the coconut milk, water, hoisin sauce, peanut butter, vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat and cook for 30 seconds. Pour the sauce into a small bowl and allow it to cool while the meatballs finish baking.

    Gently pull the lettuce leaves apart, wash off any dirt, drain and spin or pat dry. Pack lettuce in ziplock bags with paper towels. Package cooled meatballs and sauce separately.