Turkey Meatballs with Peppers and Mushrooms

Turkey Meatballs with Peppers and Mushrooms

Baked Turkey Meatballs with an Asian twist. They are mixed with ginger, mushrooms, peppers and water chestnuts and then baked to perfection!

Course Main Dishes

Cuisine Asian

Keyword appetizer, ground turkey, meatballs

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 309kcal

Ingredients

Ingredients:

1 pound ground turkey
2 garlic cloves minced
1 serrano pepper minced
1/3 cup minced water chestnuts buy the already sliced water chestnuts, not the whole ones
1 teaspoon minced fresh ginger
1/2 cup minced crimini mushrooms about 2 mushrooms
1/3 cup green onions minced
1 1/2 teaspoon soy sauce
1/2 teaspoon salt
1 teaspoon chili oil
1 teaspoon rice wine vinegar
1 egg beaten
2/3 cup dry bread crumbs
1 tablespoon olive oil
1 tablespoon chili oil

Instructions

Preheat oven to 400 degrees.
In a bowl combine turkey, garlic, serrano pepper, water chestnuts, ginger, mushrooms, green onion, soy sauce, salt, 1 teaspoon chili oil, rice wine vinegar, egg and 2/3 cup bread crumbs. Use your hands to mix. Roll into 20 - 24 meatballs.
Place meatballs in a baking dish drizzle with olive oil chili oil if using. Bake for 15 minutes or until cooked through. To brown more turn on the broiler and broil 2 - 3 minutes. Watch carefully so they don't burn.

Notes

Make sure to use ground turkey made with dark meat. Ground turkey breast will not have enough fat and will result in dryer meatballs that don't hold together as well.

Nutrition information for estimation purposes only.

Nutrition