Sticky Paleo Ginger Turkey Meatballs

by Caroline Gauthier

This lower fat & paleo version of meatballs is an Asian inspired favourite at our house. The tasty ingredients are at once nutritious and satisfyingly sweet, sticky, and savoury. Better yet, it’s quick and easy to throw together for the perfect weeknight meal.

It comes together faster than you’ll get takeout, plus it’s healthier to boot. Enjoy!

One Bowl Sticky Paleo Ginger Turkey Meatballs

Prep time: 30 minutes

Cook time: 20 minutes

Total Time: 50 minutes

Serves 4 people

Ingredients

Meatballs,

1 pound ground turkey
1/2 cup finely grated zucchini 
2 green onions, finely chopped
1 inch fresh ginger, minced or grated
black pepper to taste
   
Sauce,

1 tbsp sesame oil or olive oil
1/3 cup tamari or soy sauce
1/3 cup pomegranate juice or orange juice
3 tbsp hoisin sauce
3 tbsp honey
2 tbsp rice vinegar or apple cider vinegar
1 tsp crushed red pepper flakes

Bowl,
 
1 bag frozen riced cauliflower 
* for a non-paleo version, use quinoa or brown rice

Toppings,

red cabbage, diced
pomegranate seeds
chopped green onions
sesame seeds

Directions

1. Preheat oven to 400 F (if your oven has convection mode use this so everything roasts equally)

2. For the meatballs, add turkey , zucchini, green onions, ginger, and pinch of pepper to bowl. Mix until combined. Roll the meat into tablespoon size balls (will make 15-20 meatballs) placing them on parchment covered baking sheet.  

3. Transfer to oven and bake for 15 minutes or until the meatballs are cooked through.

4. Meanwhile, combine 1 tablespoon oil, soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a small saucepan. Cook over medium-high heat and bring the sauce to a boil. Boil for about 5-10 minutes until the sauce reduces and thickens. Remove from heat and set aside.

5. Pour half the sauce over the meatballs and cook for another 2-3 minutes so the sauce gets a little sticky on the meatballs. 

6. In a frying pan or wok, heat 1 tbsp olive oil over high heat. Add bag of frozen cauliflower. Continue to toss cauliflower rice until heats through. Reduce the heat if it starts sticking to the pan. Cook for 5-7 minutes. 

7. Layer a bowl with cauliflower rice, followed with 4-5 meatballs. Drizzle your special sauce and sprinkle pomegranate seeds, cabbage, green onions and sesame seeds. 

Bon Appetit!