Ingredients
- 1 pound ground turkey (85% lean)
- 1 egg, whisked
- 1/4 cup green onion, sliced (plus additional for garnish)
- 1/2 teaspoon salt
- 2 tablespoons coconut flour
For the sauce:
- 1/4 cup natural creamy peanut butter (or almond butter)
- 8 teaspoons full fat coconut milk
- 2 tablespoons reduced sodium soy sauce (or coconut aminos)
- 4 teaspoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon sesame oil
- Cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- Heat your oven to 400 degrees and line a cookie sheet with parchment paper.
- In a large bowl, mix the turkey, egg, green onion and salt. Add in the coconut flour and mix until combined. Form into 20 balls (I use a heaping cookie scoop) and place onto the prepared baking sheet.
- Bake until no longer pink inside, about 15 minutes. Transfer to a paper towel lined plate to blot off the fat that gets released as they cook.
- Whisk ALL the sauce ingredients together until smooth and then GENTLY stir in the meatballs (they break easily.)
- Garnish as desired and DEVOUR
