A sweet and spicy sauce makes these simple turkey meatballs a true winner. Plus you just need 1 handy skillet to cook everything...less cleanup work is always a win.
This recipe makes the meatballs with snap peas, but broccoli can be substituted. Serve over rice or noodles.
In a large bowl mix together all ingredients for meatballs, ground turkey thru salt. Careful not to overwork the mixture, which will make the meatballs dense and heavy.
Scoop out about 2 tbsp of mixture and roll into a ball, place meatball on plate. Repeat with the rest of turkey mixture.
Heat a large skillet, with a drizzle of oil, over med-hi heat.
Place meatballs in hot skillet, you may have to do in batches, and cook. Carefully turning meatballs to brown all sides, or carefully shake the skillet.
About 8-10 minutes. Set cooked meatballs aside.
While skillet is still hot, add snap peas and a drizzle of oil. Quickly sauté the peas, until bright green. About 3-4 minutes. Set cooked peas aside.
Lower heat to medium, using the same skillet, add about a tablespoon of oil. Add ginger and garlic. Sauté for about a minute. Stir in the rest of sauce ingredients and bring to a boil. Lower temperature to let the sauce simmer for about 8-10 minutes, until slightly thickened.
Turn off heat. Add to skillet, meatballs and snap peas. Stir everything together.
Serve over rice or noodles.
0 servings