Vegan Ginger-Turmeric Turkey Meatball Bites with Cucumber
Total time40 min
Prep time20 min
Cook time20 min
4.6(9)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ¼ cup gluten free breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp salt
- 1 tbsp olive oil
For the dipping sauce
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For serving
- 1 large english cucumber, sliced into ¼-inch rounds
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, egg, 2 tsp grated ginger, turmeric, parsley, chives, salt, and olive oil. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
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