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Asian Turkey Meatballs and Stir-fry Vegetables

Prep time:

20 minutes

Cooking time:

15 minutes



This recipe is such a favorite in our family that I make it almost weelky


Meatballs (makes about 20 meatballs, great for leftovers)

  • 2lbs ground turkey

  • 3 cloves garlic or garlic powder to taste

  • 1 heaped tablespoon almond flour

  • 1 egg, beaten

  • ½ tablespoon sesame oil

  • 1 tablespoon coconut aminos/low-sodium soy sauce

  • Salt and pepper to taste


Meatball sauce

  • ¼ cup hoisin sauce

  • 1 tablespoon coconut aminos/low-sodium soy sauce (an alternative to soy sauce)

  • 1 tablespoon water

  • Sesame seeds

  1. Preheat oven to 400°F (200°C).

  2. Add turkey, almond flour, garlic, egg, sesame oil and soy sauce. Mix with your hands until combined.

  3. Grease a baking sheet with oil.

  4. Portion out meatballs. (Working with slightly wet hands helps)

  5. Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.

  6. Take out of the oven and toss with the Asian sauce.

  7. Serve immediately and garnish with sesame seeds,if desired.

  8. Note: If you are freezing the meatballs do not toss with sauce until ready to serve.


Asian Sauce

  1. Add all of the ingredients to a medium bowl and stir to combine. Set aside until meatballs are done cooking.


Stir-fry vegetables


Use cabbage carrots, mushrooms, bok choy, spiralized zuccini and sugar snap peas. Fry in avocado oil, add salt, pepper, crushed garlic or garlic powder, coconut aminos and drizzle with sesame oil right at the end.

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