Turkey Meatballs and Peanut Sauce

A great recipe to meal prep, these juicy meatballs ease the stress of weeknight dinners.

• Ready In: 40 mins
• Yields: 16 Meatballs

Ingredients

• For the meatballs

• 1  lb ground turkey
• 1⁄2 cup low sodium chicken broth, preferably homemade
• 1  tablespoon fennel seed, toasted and crushed until coarsely ground
• 1⁄2 teaspoon red pepper flakes, ground if desired
•  kosher salt & freshly ground black pepper
•  olive oil, for drizzling meatballs and serving
•  Broccolini, blanched to serve
•  chopped cilantro, for serving
•  crushed red pepper flakes, for serving (optional)

• For Peanut Sauce

• 2⁄3 cup coconut milk, from a well-shaken can
• 2  tablespoons  natural-style peanut butter
• 2  teaspoons honey
•  kosher salt
• 1  tablespoon fresh lemon juice, plus additional if desired
• 1  tablespoon  roughly chopped cilantro
• 1  teaspoon dried oregano

Directions

1. Make Meatballs:
2. Preheat broiler.
3. In a large bowl, combine turkey, chicken stock, oregano, fennel seeds, red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with your hands until well combined. Transfer to refrigerator for at least 1 hour or freezer for 30 minutes, until well-chilled.
4. Form 1-1/2 inch balls, using two spoons or a 1 3/4-inch ice cream scoop. Balls will be about 1 1/2 ounces each.
5. Place formed balls on a sheet pan lightly coated with olive oil. Drizzle meatballs lightly with olive oil. Transfer to broiler and cook until golden and just cooked through, about 7-8 minutes. Serve with peanut sauce, blanched brocollini, and a drizzle of olive oil. Garnish with cilantro and crushed red pepper flakes (if desired) and serve.
6. Makes Peanut Sauce:
7. Combine coconut milk, peanut butter, honey, and 1/4 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, stirring, for 3 minutes. Add lemon juice. Cook for an additional 5 minutes, taste and adjust seasoning with additional salt or lemon juice, and set aside until ready to serve.