The Well Dressed Kitchen

Meal Planning

Asian Turkey Meatballs

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Asian inspired food is some of my favorite. These Asian Turkey Meatballs are covered in a sweet and spicy sauce then garnished with sesame seeds and scallions. These meatballs are savory, bursting with flavor, and easy to make to boot. 

Asian Turkey Meatballs

Uhh, yeah! These meatballs have so much flavor, they are healthy, and easy to make. Make them as an appetizer, serve for dinner over rice or quinoa with a side of veggies, or make them as part of your meal prep lunch for the week. These meatballs pair perfectly with my Quinoa Veggie “Fried Rice”. 

The first time I made these meatballs was for a girl’s night. I wanted to serve healthy appetizers and I was in the mood for something savory that I wouldn’t feel guilty eating. Let me tell you, these meatballs were a huge hit and everyone wanted the recipe. I am hoping all of you will love these Asian Inspired Meatballs just as much!

Let’s Get Saucy!!

What makes these meatballs is the sauce. It’s sweet & spicy and in my opinion, there is nothing better than that. I like to marinade the meat mixture in the sauce, if times allows, but this sauce has so much flavor it’s not essential by any means.

Here is what I love about this recipe:

  • It is easy: These meatballs can be on the table in 30 minutes. I use a small stainless steel scoop to easily portion the meatballs. Here is the link for the scoop I use.
  • It is versatile: Appetizer, lunch, dinner, meal prep… use ground turkey, chicken, or beef… whatever meat you like.
  • It is saucy: Soy sauce, hoisin sauce, garlic, ginger, this sauce is sweet but to spice it up a notch there is sriracha… and remember this recipe is versatile so make them as saucy as you like!

Make it a Meal Prep Lunch:

Turkey Meatballs Meal Prep Lunch

Add quinoa or brown rice, maybe a side of broccoli or green beans or just eat plain. There is so much you can do with these meatballs. Make sure you post a picture when you make them and use #thewelldressedkitchen.

Asian Turkey Meatballs
 
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Ingredients
  • Meatballs:
  • 1 pound ground turkey
  • ½ cup panko breadcrumbs + ¼ cup for topping
  • 1 egg
  • 1 tsp fresh ground ginger, minced
  • 1 garlic clove, minced
  • 2 green onions, thinly sliced + more for garnish
  • Sesame Seeds, for garnish (optional)
  • Sauce:
  • ⅓ cup hoisin sauce
  • ¼ cup rice vinegar
  • 2 tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 tsp fresh ground ginger, minced
Instructions
  1. Pre-heat oven to 400 degrees F. Line baking sheet or a 9x13 inch baking dish with parchment paper and spray with cooking spray.
  2. In a medium-sized bowl combine all sauce ingredients including hoisin sauce, rice vinegar, soy sauce, garlic, and ginger, and whisk until well combined. Set aside.
  3. In a large bowl, combine meatball ingredients including ground turkey, panko breadcrumbs, ginger, garlic, eggs, green onion, and ½ cup of sauce you made. (*Note* Reserve remaining sauce to top meatballs after cooked) Gently mix with your hands until well combined. Using a scoop or you hands roll the turkey mixture into balls roughly 1 inch to 1.5 inches in size (yields roughly 15 to 20 meatballs depending on size). Place meatballs on a parchment lined baking sheet. Sprinkle remaining panko breadcrumbs on top of meatballs.
  4. Bake in oven for 15 to 18 minutes or until meatballs are no longer pink inside. Remove from oven and pour remaining sauce over top of meatballs. Garnish with sliced green onion and sesame seeds and serve warm.

Notes:

  1. Sauce: You can make extra sauce if you want the meatballs to be extra saucy. If time allows, marinade the meat in the sauce in the refrigerator for an hour for extra flavor.
  2. Storage: Keep in the fridge for 4 to 5 days.
  3. Meal Prep: Make this a meal prep by adding rice or quinoa and a side of veggies. Divide in microwave safe containers and keep in fridge for 4 to 5 days. Reheat in microwave when ready to eat. To eliminate the hard work of mincing fresh garlic, I use a Garlic Press, here is the link for the garlic press I use. It lets you press fresh cloves of garlic without peeling them first.

More Recipes I love…

Asian Chicken Lettuce Wraps

Quinoa Veggie “Fried Rice”

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗

Asian Turkey Meatballs

Easy Egg Omelet Muffins

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It’s no secret that while I love healthy food and know a lot about basic cooking, convenience is the driving force behind most of my weekday meals. I make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week-long. 

Easy Egg Bake

There is hardly time to sit down for breakfast!!

The thing is, most mornings I don’t have time to sit down for breakfast, and I need something I can eat on the go. I used to always keep granola bars everywhere… in my purse, desk drawer, my car, gym bag… you name it, you found a granola bar. They are easy and portable so out of convenience and lack of time I was eating probably two or three granola bars a day!! Not only do the calories add up quickly, I wasn’t giving my body the proper nutrients it needs to get through the day. Now with a little prep on the weekends, I have healthier portable options to carry with me.

Lets be honest, while the packaging on granola bars claims to be “healthy”, most store-bought bars are loaded with added sugar and preservatives. We should just throw a Snickers Bar in our mouth and call it a day. Ok, that is a bit of an over exaggeration, I am not claiming all bars are bad for you. A lot of times these bars are a way better alternative to other snack foods, so don’t get me wrong, I still eat granola bars on occasion. However, when I eat these egg muffins I know I am getting the proper nutrients to get me through the morning. I prefer to eat a more nutritious on-the-go breakfast on busy weekday mornings and these egg omelet muffins are just that!

If you’re looking for a nutritious energy bar, try my Cranberry + Nut + Chocolate Quinoa Energy Bars. I also meal prep these bars for a healthy, on-the-go breakfast or snack and they are perfect before a workout. If you need to go store-bought, my favorite is Larabar and the APPLE PIE LARABAR is so delicious!

Ok, so enough of that…

Back to my Egg Omelet Muffins, mostly they are delicious and they take no time to prep and bake, yet you can eat them ALL week-long. I love eating eggs on the weekend, but I just don’t give myself enough time during the week. I could wake up 20 minutes earlier with the intention of making myself a healthy egg breakfast before I leave the house and inevitably it always fails. I spend an extra 5 minutes in the shower, put the dishes away from the night before, then decide to finally fold that pile of laundry that has been sitting on my nightstand for days, and there you have it… I am eating a granola bar in my car.

Meal Prep Is Where It’s At:

For all of the reasons above and many more, in order to eat healthy on-the-go I have to be organized and plan ahead. This is where meal prepping keeps me in check. I usually make a big batch on Sunday and store them in my refrigerator. When I am ready to eat them I heat them in the microwave for about 30 seconds. This might be gross, but I even like them cold. I eat two for breakfast with an apple or banana because these fruits are easy to throw in my purse or gym bag. If, and that is a big IF, I have leftovers at the end of the week I portion them out in freezer safe Ziploc bags and freeze them. Put them in the refrigerator the night before or even reheat frozen muffins in the microwave.

My Food Swap Tip:

My Fit Food Tip is to lighten up this recipe by swapping half of the egg yolks with egg whites. You still get all the nutrients with half the fat and calories! In this recipe I used baby spinach, scallions, bell pepper, shredded Monterey jack cheese and cilantro but feel free to use your favorite veggie combinations. Mushrooms with swiss cheese or broccoli with cheddar cheese are great options too!!

Easy Egg Omelet Muffins
 
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Recipe type: Breakfast
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Cook time: 
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Make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week long.
Ingredients
  • Cooking spray
  • 6 eggs
  • 6 egg whites
  • 1 cup baby spinach
  • ¼ cup scallions, diced
  • ¼ cup bell pepper, diced
  • Bunch of cilantro
  • Salt and Pepper, to taste
Instructions
  1. Pre-heat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray.
  2. In a medium bowl, beat the eggs and mix in all ingredients. Season with salt and pepper.
  3. Pour roughly ¼ cup of egg mixture into each muffin cup. Bake roughly 25 minutes or until eggs set.

Shop Products I used for this Recipe:

williams-sonoma-goldtouch-nonstick-muffin-pan-12-well-o

What are your favorite on-the-go breakfasts!? Please let me know by leaving a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

More On-The-Go Breakfasts/Snacks:

No-Bake Peanut Butter Energy BitesNo-Bake Peanut Butter Energy Bites 

Pumpkin Spice GranolaHomemade Granola 

More Breakfast Recipes:

Avocado ToastSimple Avocado Toast

Breakfast Avocado Egg BakeBreakfast Avocado Egg Bake

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗