Baked Ground Turkey Meatballs with Peanut Cilantro "Pesto"
Theses meatballs are loaded with so much flavor and seasoned with Asian spices and umami ingredients. They are quickly sauteed for a golden crust, then baked in the oven. The Crunchy Peanut Cilantro "Pesto" sauce elevates the flavor to even higher levels. I served these with butter lettuce-- though the would be equally good over rice.
1clove garlicsliced (NOTE: use a small clove, if you don't want really strong garlic flavor)
1cup Cilantro leaves and stems
1/4cupolive oilextra virgin
Instructions
Preheat oven to 425F
In a large bowl, combine the ground turkey (or chicken), garlic, ginger, scallions, coriander, fish sauce, soy (or Tamari) sauce, mint and cilantro. Give the ingredient a gentle, but thorough stir, to combine.
For 8 meatballs and lightly season with salt and pepper.
Place a saute pan over medium heat and add the 2 tablespoons of olive oil.
Add the meatballs and sear on all sides until golden brown-- 2-3 minutes.
Place the skillet into the oven and bake the meatballs for 10 minutes.
For the Peanut Cilantro Sauce:
To the bowl of food processor, add the blade attachment. Add the peanuts, garlic and cilantro. Pulse until the mixture is combine and a coarse crumb. Add the olive oil over the top until just combined. (You want chunky texture)
Season with salt and pepper
To serve:
Place the meatballs on a plate. Add a spoonful of Peanut Cilantro sauce onto each meatball.Optional: Place a meatball on each Bibb lettuce cup.
Notes
Recipe source: Very slightly adapted from Michael Symon, as seen on the TV Show "The Good Dish".One serving = 3 meatballs Weight Watchers 2025 points 5 per serving.