Gyoza-Inspired Turkey Meatballs
the number one thing I miss since cutting out gluten 8 years ago are dumplings. easily. I’ve taken all of those nostalgic flavors in the gyoza dumpling filling and added them to a super flavorful meatball. it even has a delicious sauce for ultimate dunking and dipping. These gyoza-inspired turkey meatballs are seared for a nice crust- mimicking a pan-fried dumpling. they are so delicious and definitely satisfy that dumpling craving!
the inspiration:
this recipe was inspired by my single life. take me back to 2009- I was out of college and fresh out of culinary school working several jobs. The nights were late and my favorite thing to do was to come home and binge on potstickers. I would buy a huge green bag of veggie potstickers from central market and would pan-fry them and make a dipping sauce. I served them with edamame and would eat in front of one of my favorite shows. These were inspired by this!
gyoza-inspired turkey meatball ingredients:
- ground turkey: I always use a 93/7 ratio- do not use extra lean!
- veggies: minced green cabbage and cremini mushrooms form the sautéed veggie base and quintessential dumpling flavors.
- aromatics: scallions, ginger and garlic add tons of flavor.
- coconut aminos: adds umami and a savory touch to the sauce and filling.
- sesame oil: adds a nuttiness reminiscent of potsticker filling.
- fresh cilantro: adds an herby freshness!
- gf panko: helps bind the meatballs.
- egg: also helps bind the meatballs.
- honey: adds a sweetness to the dipping sauce.
- sriracha or chile garlic paste: helps cut through the sweetness of the sauce. this is my fave brand made with clean ingredients.
how to make:
these meatballs are simple to make and are a one bowl/one pan dish! you will begin by sautéing all of the veggies. you can use a food processor to mince everything or do it by hand. after the veggies have cooled down, begin mixing up your meatballs and scooping then rolling into your uniform balls. you will then brown the meatballs in the same pan then finish in the oven while you are preparing the simple dipping sauce. serve meatballs alongside sauce for dipping and enjoy!
how to serve:
here are some fun ways to switch up how you serve the gyoza-inspired turkey meatballs:
weeknight dinner: serve meatballs and dipping sauce with steamed rice and steamed broccoli.
gals night in: serve meatballs and dipping sauce as an appetizer alongside lettuce cups for lettuce wraps.
sunday supper: serve meatballs and dipping sauce with veggie fried rice and my fresh honeydew & cucumber salsa as a salad.
Gyoza-Inspired Turkey Meatballs
Ingredients
- 2 teaspoons avocado oil divided in half
- 2 cups green cabbage chopped finely
- 1 cup cremini or shiitake mushrooms chopped finely
- one 2-inch piece of peeled ginger minced
- ½ cup scallions sliced thinly, plus more for garnishing
- 3 cloves garlic minced
- 2 pounds ground turkey lean (93/7), do not use extra lean
- 1 large egg
- ¼ cup cilantro minced finely
- 1 teaspoon toasted sesame oil
- 1 Tablespoon coconut aminos
- ⅓ cup GF panko
- 1 teaspoon mineral salt
- 20 grounds of freshly-cracked black pepper
Gyoza Dipping Sauce:
- ½ cup coconut aminos
- 1 Tablespoon honey
- 1 Tablespoon chile garlic paste or sriracha
- 1 Tablespoon sliced scallions
- 1 teaspoon sesame seeds plus more for garnishing
Instructions
- Heat a large saute pan over medium high heat and preheat oven to 400 degrees. Prep a sheet pan lined with parchment paper.
- To the heated saute pan, add 1 teaspoon of avocado oil and the prepped cabbage, mushrooms, ginger and scallions. Sauté for 3-5 minutes until softened. Stir in garlic and saute an additional 1-2 minutes. Let veggies cool down for 10-15 minutes.
- To a large bowl, add ground turkey and remaining meatball ingredients including the cooled sautéed vegetables. Combine well- careful not to overmix. Let mixture chill 15-20 minutes for easier rolling.
- Drizzle sheet pan with avocado oil and add some to your hands to form meatballs. Using a 1-inch cookie scoop, scoop each meatball, rolling into your hands, forming 34-36 meatballs.
- To the same large saute pan, wipe excess oil or veggies out and heat over medium high heat for 3-4 minutes. Add remaining avocado oil and a single layer of meatballs, careful not to overcrowd. Brown meatballs on each side for 2-3 minutes- transfer to sheet pan and continue to brown in batches. Meatballs won't be fully cooked- we will finish them in the oven.
- When all meatballs are browned and on the sheet pan, transfer to oven for a final 5 minutes until meatballs are just cooked through, you don't want to overcook them.
- While meatballs are baking, add the Gyoza dipping sauce ingredients to a small bowl and whisk to combine. Serve meatballs alongside dipping sauce and enjoy!
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