Spicy Turkey Meatballs

By Nikki Sheriff

Either as the main dish or as a side, these spicy turkey meatballs are sure to be a hit!

Spicy Turkey Meatballs
photographer: Nikki Sheriff
  • Meatballs:

  • 1 lb lean ground turkey

  • 1/4 cup almond meal

  • 1/4 cup finely chopped onion

  • 1/2 tsp garlic powder

  • 1/2 tsp white pepper

  • 1 egg

  • Sauce:

  • 1/2 cup water

  • 3 TBS apple cider vinegar

  • 2 TBS low sodium soy sauce

  • 1 tsp sesame oil

  • 1/2 tsp xanthan gum

  • 3 TBS stevia in the raw

  • 3 TBS chopped scallions, plus more for garnish

  • 5-6 dried chilies, chopped (most of the seeds removed, adjust according to heat desire)

  • 2 tsp freshly grated ginger

  • 1 tsp fresh orange zest

  • 1 clove garlic, minced

  1. Mix the ground turkey, almond meal, onion, garlic powder and white pepper. Add the egg and mix completely.

  2. Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil.

  3. Broil meatballs for 7-10 minutes or until well browned.

  4. Remove from oven and set aside.

  5. Whisk the water, vinegar, soy sauce, sesame oil, xanthan gum and stevia in a medium sauce pan.

  6. Heat over medium heat until it begins to thicken.

  7. Add the scallions, chilies, ginger, zest and garlic.

  8. Reduce heat to low and let simmer 5 minutes.

  9. Add the meatballs and cover, letting the meatballs finish cooking through. About 8-10 minutes.

  10. Sprinkle with additional scallions if desired and serve.


Nutritional Facts

Calories 221
Total Fat 14g
Sodium 580mg
Carbohydrates 4g
Dietary Fiber 1g
Protein 20g

main dish dinner

2 replies

ohneclue 2017-05-16 13:39:51 -0500 Report

Xanthan gum is a thickener added rather than wheat flour to thicken the sauce. I would just use ground flax seeds because they also thicken and add important omega-3 fats as well. If you use less liquid, there's generally no real need to thicken it into a gravy consistency. But these gals can't ever seem to get that idea.

Anonymous 2016-03-29 12:23:54 -0500 Report

Because of the xanthan gum. This is made from mold and I am allergic to mold. What does it do for the recipe. Does it have to be in there? I have to make or avoid many things because of this gum like all commercial salad dressings. They have replaced gluten with this and now I can't eat it. Sorry