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Orange Glazed Turkey Meatballs
Sep 1, 2013
Orange Glazed Turkey Meatballs
Sep 1, 2013
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:
- Zest the garlic into a paste (garlic press)
- Peel carrots and thinly slice at an angle
- Cut off stems, remove core and slice peppers lengthwise
- Cut off ends of bok choy; roughly chop
- Peel and finely chop the ginger
- 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.
- Form meatballs – combine garlic paste, turkey and breadcrumbs and shape mixture in to roughly 11-13 meatballs.
COOK:
- 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.
- Add the bok choy and ginger. Cook for another 3-4 mins.
- Transfer vegetables from pan to bowl and cover with foil to keep warm.
- 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.
- 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.
- Serve the cooked vegetables topped with the meatballs and garnish with furikake.


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