Vegan Ginger-Turmeric Turkey Meatball Bites with Romaine
Total time40 min
Prep time20 min
Cook time20 min
5.0(27)
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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. - ⅓ cup plain 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 cloves garlic, finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh cilantro, finely chopped
- ½ tsp fine sea salt
- 1 tbsp olive oil
For the dipping sauce
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, peeled and finely grated
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For serving
- 12 large romaine lettuce leaves, washed and dried
- 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, breadcrumbs, egg, garlic, 1 tbsp grated ginger, turmeric, chopped cilantro, salt, and olive oil. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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