If you like turkey meatballs, you want this recipe. I came across this recipe and want to share it with the world. I think I’ve made it like 20x already, but I’m not sick of it. Also, it is super healthy and I feel great after eating it. I know how people get with recipes, they don’t want to read my whole life story – so I’m just going to give the people what they want.

INGREDIENTS:

(serves only 2 people, so double it if you want leftovers)

+ 16oz Ground turkey

+ 1 Bunch of bok choy

+ 8oz Sweet peppers

+ 1 1-inch piece of ginger

+ 1 TBSP Ponzu sauce (can sub with soy sauce)

+ 1 TBSP Sesame oil

+ 2 Large carrots

+ 1 Navel orange

+ 1 Clove garlic

+ 2 tsp Honey

+ 1/4 C Panko breadcrumbs (I have also used gluten free and they worked fine)

+ 1 tsp Furikake (optional)

+ 1/4 tsp crushed red pepper (optional)

DIRECTIONS:

PREP:

1. Zest the garlic into a paste (garlic press)
2. Peel carrots and thinly slice at an angle
3. Cut off stems, remove core and slice peppers lengthwise
4. Cut off ends of bok choy; roughly chop
5. Peel and finely chop the ginger
6. Halve the orange crosswise, squeeze the juice into a bowl. Then add the ponzu sauce, honey, and as many red pepper flakes as you would like.
7. Form meatballs – combine garlic paste, turkey and breadcrumbs and shape mixture in to roughly 11-13 meatballs.

COOK:

1. Heat sesame oil in frying pan on medium-high heat – add carrots, and peppers; season with salt and pepper. Cook, stirring occasionally for 4-5 mins.
2. Add the bok choy and ginger. Cook for another 3-4 mins.
3. Transfer vegetables from pan to bowl and cover with foil to keep warm.
4. In the same pan add 1 tsp olive oil on medium heat. Add meatballs in an even layer. Loosely cover the pan with foil (or a lid and just leave it slightly open on one side) do not stir for 5-7 mins. Take cover off and continue to cook for another 4-6 mins stirring occasionally.
5. Add the glaze to the pan and season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs for 1-2 mins. The glaze should thicken – then turn off heat.
6. Serve the cooked vegetables topped with the meatballs and garnish with furikake.