Avoiding Additives and Preservatives

I used 4C panko breadcrumbs, Simply Natural Organic Sriracha, tamari (instead of soy sauce), Marukan rice vinegar and President’s Choice Pure Sesame Oil, which are all additive-free.

Make meatballs and bake until cooked through

Meanwhile, make the spicy sauce

Honey Sriracha Glazed Meatballs

Ingredients:

2 lb. (1 kg) lean ground turkey

1 cup (250 ml) whole wheat panko breadcrumbs

2 eggs

¼ cup (60 ml) green onions, chopped

½ tsp. (2 ml) garlic powder

½ tsp. (2 ml) salt

½ tsp. (2 ml) black pepper

For the sauce

¼ cup (60 ml) Sriracha

3 Tbsp (45 ml) reduced-sodium soy sauce

3 Tbsp (45 ml) rice vinegar

3 Tbsp (45 ml) honey

1 Tbsp (15 ml) grated fresh ginger

3 cloves garlic, minced

½ tsp. (2 ml) toasted sesame oil

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls/3.8 cm (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Serves 8.

From Eat Yourself Skinny

Avoiding Additives and Preservatives

Make sure the rice wine has all-natural ingredients. I used Thai Kitchen brand red curry paste and tamari instead of soy sauce.

Marinate ground turkey

Saute peas and onion

Add turkey and cook until done

Serve over rice and sprinkle with cilantro

Ingredients:

1 lb. (454 g) ground turkey

12 green onions, chopped

2 cups (500 ml) frozen peas

2 teaspoons (10 ml) peanut oil

4 tablespoons (60 ml) rice wine

4 tablespoons (60 ml) cilantro, chopped

Sauce

4 tablespoons (60 ml) gochujang (red pepper paste)

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) rice wine

4 tablespoons (60 ml) soy sauce

2 teaspoons (10 ml) garlic, chopped

Korean Rice or Basmati or sushi rice

Preparation:

In a large bowl whisk together sauce ingredients, stir in ground turkey.  Set it aside to marinate for about 5 minutes.

Heat a wok or large skillet on high.  While it’s heating up pour boiling water over peas in a strainer or colander.  When the wok is hot, add the oil and stir in the onions and peas.  Stir fry for about 3-4 minutes.

Add the turkey with it sauce and stir fry until no longer pink.  About 5 minutes.

Add 2 tablespoons (30 ml) rice wine with a little water to get all the juices left in the marinating bowl and add to the wok.  Continue to cook for a couple of minutes.

Serve over rice and top with cilantro. Serves 4.

From Nigella Kitchen