This is one of my favorite Asian Turkey Meatball recipes! The flavors are amazing in these meatballs! I could put them in a bowl and pop them in my mouth and I would be completely content! I had to change them a little to be whole30 compliant and they are just as good. I didn’t notice a difference. They don’t have bread crumbs in them so they are a little more wet but it doesn’t change the texture when baked and the egg yolk keeps them moist.
Just looking at these pictures again I wish I had leftovers still. I rarely have left overs of this dish. The Mister loves them and so do the littles!
I went to a BBQ this weekend and of course I made my coleslaw whole30 compliant so that there would be at least one thing I could eat ;)! This Asian Purple Coleslaw I adapted from Nom Nom Paleo is fabulous! I changed a few things to my likely but I am adding it to my recipe book. I love that through whole30 I am tasting foods that are just as good if not better without sugar and processed foods! I love real whole food! It is changing the way I eat and the way I cook!
Every new whole30 dish I make, I say this one is my favorite! I LOVE these Asian Turkey Meatball with Purple Cabbage! It is a whole30 dish that I will continue to make and has become a favorite in my home! I know you will enjoy it as much as my family has!
Whole30 Asian Meatballs
|Prep time||12 minutes|
|Cook time||12 minutes|
|Total time||24 minutes|
|Meal type||Main Dish, Starter|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot|
- 1lb ground turkey
- 1 Large yellow egg yolk
- 1 1/2 tablespoon fresh ginger (minced)
- 1 clove fresh garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup fresh cilantro (chopped)
|Preheat oven to 500 degrees. Mix meat and ingredients with hands. Smell the meat, it should smell strong of flavor. Add more of something if needed. Form small meatballs. Grease a glass baking dish then place meatballs in the dish. Bake for 10-12 minutes until cooked through. Serve warm.|
|note: I like to make the meatballs on the small size since I like to just pop them in my mouth if any are leftover.|
recipe adapted from www.skinnytaste.com
Asian Purple Coleslaw
- 1/2 Large purple cabbage (thinly sliced or grated)
- 3 Medium carrots (grated)
- 1 cup kale (chopped)
- 1/2 cup fresh cilantro (roughly chopped)
- 4 Medium scallions (thinly sliced)
- 1/2 cup slivered almonds
- 1/4-1/3 cup Carrot Ginger Dressing
- 1/3 cup apple cider vinegar
- 2 Large carrots (peeled and chopped)
- 2 teaspoons fresh ginger
- 2 Medium scallions (whites only)
- 1 teaspoon dijon mustard
- 1/3 cup Paleo mayonnaise (or regular mayo)
- 1 Small garlic clove
- salt and pepper (to taste)
Throw everything but the almonds together in a bowl and mix it together. Refrigorate for a few hours before serving. Add almonds and mix right before serving.
|Carrot Ginger Dressing: |
Put vinegar, carrots, ginger, garlic, scallions, and mustard into a food processor or blender and mix until a liquid. Then add mayo, salt, and pepper.
note: the acidity of the dressing is cut by the raw cabbage.