A tasty and delicious weekday meal, easy to make, and perfect for meal prep. These togarashi turkey meatballs are packed with flavourful ginger, garlic, and sesame oil. The addition of sweet peas and green onion brings freshness to the dish. Made with the addition of quinoa, they are a great source of fiber and antioxidants.
These came together one day with not knowing what to do with ground turkey and having leftover quinoa. I usually turn leftover quinoa into chocolate quinoa cake or cupcakes, but that day we needed something for dinner. The quinoa also had sweet peas in it. I threw in some gluten-free panko, the ground turkey, ginger, garlic, green onion, togarashi, and some roasted sesame oil. They turned out amazing and have been remade several times, especially for meal prep.
They pair wonderfully with rice, roasted vegetables, and with buckwheat and zucchini noodles and a sprinkling of chili flakes. They are very versatile, can be made smaller or larger into burger patties. They hold up well in the fridge for 4-5 days, and can easily be frozen to have later. Perfect for lunch or dinner. I hope you give them a try and let me know what you think.
To make the dish shown above, you will need one large zucchini spiralized, 2 cup of chopped shiitake mushrooms, a single serving of buckwheat noodles (cook as directed on the package and then place in an ice bath). On medium-high heat saute the mushrooms in coconut oil, once softened and lightly caramelized add the zucchini noodles and turn the heat to medium-low. Once softened add in the cooked togarashi turkey meatballs and the cooked and cooled buckwheat noodles. For a sauce combine 1-2 tbsp of oyster sauce, 1 tbsp of tamari, and 2 tsp of toasted sesame oil. Add it to the saucepan and toss it with the noodles and meatballs. Plate into your favorite bowls.
Togarashi Turkey Meatballs
- 2 cups cooked quinoa
- 1 cup gluten-free panko
- 1/2 pound ground turkey
- 4 cloves of garlic minced
- ginger 2 inch piece
- 1 tbsp toasted sesame seeds oil
- 3/4 cup sweet peas
- 2 tsp togarashi or to taste
- 3 green onions
- 1 tsp celtic sea salt
- coconut oil for cooking
- In a food processor, add garlic and ginger and process until minced finely.
- In a large mixing bowl add ground turkey, quinoa, gluten-free panko, minced garlic and ginger, toasted sesame oil, peas, and green onion. Using a wooden spoon or clean hands combine the ingredients together.
- Get a parchment-lined baking sheet or a plate ready for forming. Wet your hands lightly. Gather the turkey quinoa mixture and form a 1 1/2 inch ball.
- If you are baking them in the oven, make sure the meatballs are evenly distributed on the baking sheet. Bake them at 400 for between 15-20 minutes (an internal thermometer should read 155 degrees).
- If you would like to fry them, add either coconut oil, extra virgin olive oil, or avocado oil to a skillet. Cook on medium-high heat. Fry in small batches. Cook on each side for 3-4 minutes, until golden brown. You may need to add a bit more oil between batches to make sure the meatballs are cooked through and do not stick to the pan.
- Serve on top of zucchini noodles, buckwheat noodles or rice with a side of veggies and enjoy!
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.