This easy-to-make, clean ingredients recipe is a perfect weeknight dinner! It’s also a great one to prep in advance for the week to keep you fueled, focused, and guilt-free.

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Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Makes about 4 servings

• 1 lb ground turkey (I use 99/1 or 93/7)
• 1 egg
• 1/2 cup Panko breadcrumbs (or your choice)
• 4 cloves garlic, minced + divided
• 2 Tablespoons sliced green onion
• 2 teaspoons ginger, grated + divided
• 2 Tablespoons honey
• 1 Tablespoon coconut aminos (or soy sauce, but it will add a lot of sodium intake)
• 1/4 cup rice vinegar
• 1 teaspoon cornstarch + 1 Tablespoon water
• Sesame seeds (optional)

• Preheat oven to 400 degrees Fahrenheit.
• Line a cooking sheet with parchment paper.
• Mix turkey, egg, breadcrumbs, half the garlic (2 cloves), the white parts of your green onion, and 1 of 2 teaspoons of ginger.
• Roll into meatballs. Add to prepared cooking sheet.
• Bake for 12-14 minutes, turning the meatballs halfway through baking.
• In the meantime, in a skillet, whisk the rice vinegar, honey, coconut aminos, the rest of the garlic and the remaining ginger. Simmer 3-5 minutes.
• Add the remaining green onion. Add the cornstarch and water mixture and stir until thickened. Remove from heat.
• Toss in the meatballs until they are coated and glossy.
• Top with sesame seeds. Serve immediately.

• Alternatively, you can air-fry the meatballs if you prefer, at the same temperature and time. Don’t forget to rotate them halfway through so they cook evenly. I personally hate cleaning my air fryer so I opt for the oven and parchment paper.
• If you want them a little sweeter, add another Tablespoon or two of honey.

I typically serve this dish with rice and steamed broccoli for a quick, clean, healthy dinner. It also reheats well and makes a great dish for leftovers.

You could also meal prep this one for lunches or dinners for the week ahead if you’re trying to eat healthier and not spend hours in the kitchen.

Until next time,