The Asian flavors are a nice change from the usual Italian Style meatballs, and they are healthy to boot. (2 Weight Watchers PointsPlus per meatball.)
I love that you can prepare the meatballs in advance. Perfect party food. I made a double batch for our Super Bowl Party this past Sunday and they were a huge hit.
The original recipe was for four turkey burgers, but I thought it would work well as a mini-meatball appetizer—and I was right!
If you can’t find Lemonaise, mix Light mayo, mustard, salt and pepper and a bit of fresh squeezed lemon juice, rice vinegar & pinch of sugar to taste!
I use Thai Sweet Chili sauce instead of the fresh chili. It’s a little sweet so I reduce the amount of sugar.
The cucumber salad is delicious served with any Asian-flavored dish. You can use English cucumbers, double the recipe—drain and serve.
Make Ahead Tips
You can make the meatballs ahead and freeze. Defrost in refrigerator overnight and reheat in the microwave before plating and serving.
Favorite sauté pan EVER! I discovered them at Costco on a special promotion, but you can find them online >>
Instant read thermometer.
Other Party Foods you Might Like
- 5 small pickling or persian cucumbers, peeled and thinly sliced rounds (about 1/8-inch)
- 1/2 red onion, thinly sliced (I use less than 1/2 because I don't love raw onion)
- 1/4 cup rice vinegar (if you use seasoned rice vinegar just use a bit less salt)
- 1/8 cup sugar
- 1 teaspoon salt
- 1 1/4 pounds ground turkey (I use 93% lean)
- 1/3 cup steamed jasmine rice (Trader Joe's frozen precooked jasmine rice)
- 1/4 cup panko breadcrumbs (Trader Joe's)
- 1/4 cup thinly sliced green onions plus extra for garnish
- 1 large egg
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Thai Chili Sauce (Trader Joe's Sweet Chili Sauce)
- 3/4 teaspoon sugar
- kosher salt and freshly ground black pepper
- Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl.
- Check for seasoning—sweet and salty balance. Let it marinate at room temperature for 1 hour.
- If using Trader Joe's pre-cooked rice (frozen), microwave according to package directions and allow to cool.
- Cover a large baking sheet (half sheet pan) with foil.
- Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, chili sauce, sugar, salt (about 1 teaspoon kosher salt) and fresh ground pepper very well. (Don't over mix though.)
- Use a mini cookie scoop to form balls (under 1/4 cup each) and set them on the prepared baking sheet.
- Cover loosely with plastic wrap and refrigerate for 1/2 - 1 hour.
- Heat one tablespoon canola oil in a 12-inch, nonstick pan over medium-high heat.
- Add half the meatballs to the pan—work in two separate batches so you don't overcrowd the pan.
- Turn heat down to medium-low (adjusting as necessary), and cook ,partially covered, turning occasionally, for 12 - 14 minutes or until an instant read thermometer registers 165 degrees F.
- Drain on a double layer of paper towels. Taste for seasoning and if necessary sprinkle with a little table salt.
- Keep the second batch refrigerated until ready to cook them. Wipe out the pan with a paper towel between batches and add fresh oil.
- Drain cucumber salad well in a colander. (After one hour of marinating.)
- Spread about 1/4 teaspoon Lemonaise Sauce on top of each meatball and top with one cucumber slice.
- Put on a pretty platter and garnish with sliced green onions.
- Serve with Lemonaise Light sauce or Wasabi Mayonnaise