Gyoza-Inspired Turkey Meatballs
These Gyoza-Inspired Turkey Meatballs have all of the delicious flavors of Asian style potstickers with a mouthwatering dipping sauce.
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!