Asian Turkey Meatballs with Sweet Soy Dipping Sauce

Prep Time: 
3 hrs prep time
Number of Servings: 
4
Recipe Source: 
From From Freezer to Cooker by Polly Conner & Rachel Tiemeyer ($22.99, Rodale Books, 2020), Image Credit: ​© Hèléne Dujardin

Ingredients

Meatballs

  • 1 to 1 1/4 lb lean ground turkey
  • 1/4 cup finely chopped green onions (about 3)
  • 1/4 cup finely chopped fresh cilantro or fresh parsley (about 1/2 bunch)
  • 2 garlic cloves, minced
  • 1 Tbsp sesame oil
  • 2 Tbsp low-sodium soy sauce
  • 3/4 cup whole-wheat panko bread crumbs

Dipping Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup honey
  • 3 Tbsp unseasoned rice vinegar
  • 1 Tbsp sesame oil
  • 2 green onions, sliced
  • 1 1/2 Tbsp grated fresh ginger
  • Pinch of red pepper flakes
  • Cooked brown rice, for serving (optional)

Equipment

6 Quart Slow Cooker

Directions

Make It Now:

Meatballs

  1. Line a rimmed baking sheet with foil. In a large bowl, combine turkey, green onions, cilantro, garlic, sesame oil, soy sauce, bread crumbs, and egg. Mix well using your hands. Shape turkey mixture into roughly 1 1/2-inch-diameter (tablespoon-size) meatballs and place them on prepared baking sheet.
  2. Position top oven rack about 6 inches below broiler. Preheat broiler. Broil meatballs for 4 to 5 minutes, until they are browned on outside and some fat is rendered. (They will not be cooked through yet.)

For the Dipping Sauce:

  1. In a 6-quart slow cooker, stir together soy sauce, honey, vinegar, oil, onions, ginger, and pepper flakes.
  2. Transfer meatballs to slow cooker. Cover and cook on Low for 2 to 3 hours. (The meatballs are done when they register at least 165° internally.)
  3. Serve with dipping sauce from slow cooker on side, or over brown rice, with dipping sauce drizzled over top.

Freeze For Later:

  1. Follow Step 1.
  2. Place the raw meatballs (do not broil the meatballs before freezing them, as it is not safe to freeze partially cooked meat) in even layers in a gallon-size freezer bag or container, being careful not to smash them; use parchment paper to separate the layers, if needed.
  3. Seal and freeze flat. Add all the dipping sauce ingredients into a quart-size freezer bag or container. Seal, shake to combine, and freeze alongside the meatballs.

Prepare From Frozen:

  1. Thaw.
  2. Follow Step 2.
  3. Transfer the dipping sauce to the slow cooker, and then follow steps 4 and 5.

Notes

You may want to have (optional) cooked brown rice on hand for serving.

Nutrition Info: 
Per serving (without brown rice): 447 Calories, 29 g Protein, 47 g Carbohydrates, 1 g Fiber, 17 g Total fat (4 g sat), 1,507 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, B12, D, ★★★★ ​Phosphorus, ★★★ ​Zinc, ★★ Vitamin B2 (riboflavin), K,  Folate, Iron, Magnesium, Potassium