All the flavor without the work, 5-Ingredient Potsticker Meatballs make the perfect weeknight dinner. Grain-free, gluten-free, dairy-free, and so delicious!
6 garlic cloves, minced or finely grated
2 tablespoons finely grated ginger
¼ cup freshly squeezed orange juice
2 teaspoons lime zest (from about 2 limes)
1 tablespoon olive oil, plus more for greasing the pan
1 teaspoon kosher salt
2 pounds ground turkey (dark-meat, light-meat, or a combination of both)
Honey Lime Dipping Sauce
⅓ cup freshly squeezed lime juice
1 teaspoon honey (omit the honey for Whole30)
¼ teaspoon kosher salt
1 scallion, finely chopped
¼ teaspoon red pepper flakes
- Preheat the oven to 350F.
- In a large bowl, whisk together the garlic, ginger, orange juice, olive oil, lime zest and salt. Add the turkey and stir gently to combine, being careful not to over-mix.
- Spoon 2 teaspoons of the turkey into your hands, gently rolling into a ball (the mixture will be sticky, so rinse your hands in between to prevent sticking if necessary). Place the meatballs on a greased, rimmed baking sheet. Continue with the remaining turkey mixture. You may need to use two baking sheets to avoid overcrowding the pans.
- Bake for 20 minutes, or until slightly golden and cooked through. Remove from the oven and allow to cool slightly.
Make the Dipping Sauce:
- Whisk together the lime juice, honey, ¼ teaspoon kosher salt, scallion and red pepper flakes.
- Serve the meatballs with the dipping sauce on the side, or on top of soba noodles, whole wheat spaghetti, zoodles or butternut squash noodles, tossed with the sauce.
Serve the sauce on the side for dipping.
Alternatively, serve on top of soba noodles, whole wheat spaghetti, zoodles or butternut squash noodles (pictured), tossed with the sauce. Double the sauce if you choose this method.
Want to make spiralized butternut squash? Using a spiralizer, spiralize the top section of a peeled butternut squash. Heat a large pan over medium heat, add 1 tablespoon of olive oil and 1 clove chopped garlic. Add the squash and a pinch of kosher salt, tossing to coat. Cook 3-5 minutes, tossing occasionally, until the squash is tender but not mushy.
This recipe will work with ground-light or dark-meat turkey. I prefer to use 1 pound of each.