Turkey Meatballs

• 份量: 4 servings
• 活動時間: 30 minutes
• 總時間: 50 minutes

食材

Olive oil, for drizzling

2 lb. ground turkey (85/15)

1 small onion, grated (about 1/2 c.)

1/4 c. plain breadcrumbs

1/4 c. rolled oats, roughly chopped

2 tbsp. Worcestershire sauce

3/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/2 c. soy sauce

1/4 c. mirin

2 tbsp. light brown sugar

1 tbsp. freshly grated ginger

2 garlic cloves, grated

2 tsp. cornstarch

2 tsp. water

1/4 c. Greek yogurt

Zest and juice of 1 lemon (about 1 tbsp. zest and 2 tbsp. juice)

2 tbsp. finely chopped parsley

2 tbsp. finely chopped dill

Kosher salt, to taste

Ground black pepper, to taste

步驟

For the meatballs: Preheat the oven to 375°F. Line a half sheet tray with aluminum foil, drizzle with olive oil, and set aside.

In a large bowl, thoroughly combine the ground turkey, onion, breadcrumbs, oats, Worcestershire sauce, salt, and pepper. Using a small cookie scoop or your hands, form 1 1/2-inch meatballs, and transfer to the prepared sheet tray. Drizzle with olive oil, then bake until the meatballs are lightly browned and cooked through, 18 to 22 minutes.

While the meatballs bake, make the sauce, or sauces. For the soy-ginger sauce: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a low boil over medium-high heat. Meanwhile, whisk together the cornstarch and water. When the sauce is bubbling, add the cornstarch slurry, whisking constantly. Continue cooking until the sauce has thickened enough to coat the back of a spoon, about 1 minute. Keep warm until ready to serve alongside the meatballs.

For the lemon-herb yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon zest and juice, parsley, and dill. Season with salt and pepper, and serve alongside the meatballs.

營養

• 卡路里: 524
• 總脂肪: 24 g
• 飽和脂肪: 6 g
• 反式脂肪: 0 g
• 膽固醇: 159 mg
• 鈉: 2055 mg
• 總碳水化合物: 21 g
• 膳食纖維: 2 g
• 總糖: 8 g
• 蛋白質: 51 g