The Recipes

Ginger Meatballs

Who doesn't love things that come in small packages?  I just love little meatballs.  I mean, for most people, they're one-biters.  For me, they're still a fork and knife undertaking, but delicious and oh-so cute any way!

By swapping in ground turkey for ground beef, you're saving a bunch of calories and fat.  Want to be even healthier (albeit forfeit some of the flavor)?  Go for ground turkey breast.

Ginger Meatballs


- 5 oz. ground turkey

- 1/5 c. panko bread crumbs

- 1 garlic clove, minced

- 1/4 c. finely diced onion

- 1/2 lemon, zested and juiced

- 1 egg, beaten

- 1/4 c. chopped herbs such as cilantro and mint or Thai basil

- 4-5 spears of broccolini

- 1/2 tsp. crushed red pepper flakes

- 1/2 c. chicken stock

- a few drops of fish sauce

- 1 T. freshly-grated ginger

- salt

- pepper

- blended oil

Combine the first seven ingredients.  Season with salt and pepper and incorporate thoroughly using your hands.  Use a teaspoon or melon baller to portion out equal-sized chunks of the mixture and roll them between your palms to form meatballs.

Heat 1-2 T. of oil in a skillet.  Add the meatballs and brown them on all sides; 8-10 minutes.  Remove the meatballs.  

Add the broccolini to the same pan.  Add the red pepper flakes and season with salt and pepper.  Sear for 2-3 minutes.

Add the stock, fish sauce and ginger to the pan.  Return the meatballs to the pan and simmer for another 8-10 minutes.

Plate the broccolini and meatballs and spoon some of the broth over them.