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This is our favorite meatball dish that we make at home! We created this recipe a few years ago when we were temporarily avoiding eggs and nightshades (amongst other foods) and wanted to make a meatball dish that was not bathed in tomato sauce (a nightshade) or bound together with eggs. It started out as an experiment, but truthfully, I am not sure we have ever made our old meatballs since!
Sometimes we make them small and appetizer-sized. If we serve them as a more traditional “meatballs and spaghetti” dish, we like ours over spiralized zucchini noodles and our kids eat them over brown rice pasta. We also steam veggies or saute greens and add them to the bowl.
Asian Style Turkey Meatballs
with Creamy Tahini Sauce
by The Steinbocks
Ingredients:
for the meatballs:
1 pound ground turkey
1 Tbsp. chopped chives
½ cup cilantro, finely chopped
1 Tbsp. toasted sesame oil
1 Tbsp. olive oil
2 Tbsp. tamari
¼ cup blanched almond flour
1 flax egg (combine 1 Tbsp. ground flax seed + 3 Tbsp. water)
for the sauce: (enough for 2 servings)
⅓ cup tahini
1½ Tbsp. toasted sesame oil
1½ Tbsp. tamari
1 Tbsp. water
Method:
- Preheat oven to 400 degrees.
- To make the meatballs, mix together all the ingredients and combine well. For appetizer sized meatballs, use a small melon baller to form the meatballs. For larger meatballs use an ice cream scooper.
- Arrange the meatballs on a parchment paper lined cookie sheet and bake for 10-15 minutes for small meatballs and 20-25 minutes for large meatballs. When done, they will be browned and cooked throughout.
- To make the sauce, combine all the ingredients together in a small bowl and whisk together.
