Ginger-Soy Asian Turkey Meatballs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Ginger-Soy Meatballs: Preheat your oven to 200°C. In a large bowl, combine the 900g ground turkey, egg, 30ml soy sauce, 20g grated ginger, half of the green onions, and half of the minced garlic. Mix gently and roll into 24 to 32 meatballs.

Step 2

Bake: Place meatballs on a parchment-lined tray and bake for 15–18 minutes until the internal temperature reaches 74°C.

Step 3

Cook the Base: Rinse the 300g bulgur and 180g red lentils. In a large pot, bring the 1.1L broth to a boil with the remaining 10g of ginger. Add the bulgur and lentils, reduce heat to low, cover, and simmer for 12–15 minutes. Once the liquid is absorbed, remove from heat and let sit for 5 minutes before fluffing.

Step 4

Assemble the Salad: In a large bowl, combine the 600g tomatoes, 200g shredded carrots, and 2 cans of chickpeas. Whisk together the 60ml rice vinegar, remaining 30ml soy sauce, and a pinch of pepper. Toss the salad with this dressing and the remaining green onions.

Step 5

Mix the Sauce: Stir the Sriracha and the remaining minced garlic into the 200g Greek Yogurt.

Step 6

Portion for the Week: Divide the bulgur-lentil base into 8 containers (approx. 190g–200g per container). Top each with your meatballs and the tomato-carrot-chickpea salad. Add the Sriracha-yogurt sauce on the side.