Sriracha Glazed Turkey Meatballs
Total Time: 40 minutes; 15 minutes active
Servings: 6 (makes 24 meatballs)
Spice up your next gathering with these amazing meatballs. Try them as an appetizer, made into sliders or atop rice.
1 pound ground turkey
3 green onions, minced
2 tablespoons minced garlic
1 tablespoon minced ginger
1 egg, lightly beaten
1/2 cup panko breadcrumbs
2 tablespoons Sriracha
1 teaspoon tamari
1/2 teaspoon ground white pepper
1 teaspoon sesame oil
1/3 cup apricot preserves
1 to 2 tablespoons Sriracha
1 1/2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon sesame oil
Preheat oven to 375°F.
In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.
Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and Sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.
275 calories, 12 g. fat, 105 mg. cholesterol, 482 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 24 g. protein
Big Game Guacamole
Total Time: 15 minutes
This fabulous guacamole is simple to make and is sure to be a crowd pleaser served as a dip or on burgers, burritos or tacos.
3 Haas avocados, ripe
1/4 cup diced fresh tomato (seeded)
2 tablespoons diced red onion
1 teaspoon chopped garlic (one clove)
1 tablespoon fresh squeezed lime juice (half a lime)
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon fresh cilantro, minced (optional)
Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.
Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo.
Calories: 190, Fat: 15 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 14 g, Dietary Fiber: 9 g, Protein: 4 g
Apple Cheddar Turkey Burgers
Total Time: 30 minutes
Juicy grated apples are the secret to these moist, flavorful burgers.
1 small and 1 medium apple
1/4 cup finely chopped onion
1 teaspoon ground sage
2 tablespoons plus 2 teaspoons Dijon mustard, divided
3/4 teaspoon salt
Fresh ground black pepper to taste
1 pound lean ground turkey
4 whole wheat buns, toasted
1 tablespoon honey
4 ounces cheddar cheese, thinly sliced
Grate or shred the smaller apple into a large bowl. Add onion, sage, Dijon mustard, salt and a few grinds of black pepper. Mix the ingredients well, then add the turkey, and gently mix with your hands. Divide the mixture into four even portions and form patties.
Thinly slice the medium-sized apple crosswise and remove the seeds. Toast the buns. Stir the Dijon and honey together in a small bowl.
To cook the burgers, place a large skillet with a lid over medium heat and heat for about a minute. Spray or brush the pan with canola oil and add the patties. Let cook for about 5 minutes per side, uncovered, then insert an instant-read thermometer into the thickest part of the patty. When it reads 160°F, the burgers are done. (See Tips & Notes below for a grilled version.) Top each patty with a slice of cheddar, cover the skillet, and remove from the heat to allow the cheese to melt a bit. Place each patty on a bun; top with apple slices and honey-mustard spread. Serve immediately.
Serve these cheeseburgers and with thick-cut potato chips and coleslaw or—to carry the apple theme even further—a Waldorf salad.
Tips & Notes
For a grilled version, grill the burgers for 4-6 minutes per side until cooked (an instant-read thermometer in the thickest part of the patty should read 160°F).
480 calories, 20 g. fat, 110 mg. cholesterol, 1010 mg. sodium, 46 g. carbohydrate, 7 g. fiber, 36 g. protein
Spicy Sweet Potato Wedges with Jalapeño Sour Cream
Total Time: 50 minutes; 10 minutes active
These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.
2 pounds sweet potatoes, washed and cut lengthwise into large wedges
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne pepper
Jalapeño Sour Cream
1/2 cup light sour cream
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Pinch of salt
Preheat the oven to 400° F.
In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.
These tasty wedges are the perfect accompaniment for roast turkey sandwiches, breakfast hash, or a big bowl of chili; or serve as a party snack.
247 calories, 7 g. fat, 10 mg. cholesterol, 136 mg. sodium, 45 g. carbohydrate, 7 g. fiber, 3 g. protein
Veggie Chili with Beer
Total Time: 30 minutes; 15 minutes active
Veggie chili is a great dish to share with friends and family, it’s hearty and satisfying for everyone, and vegetarians will be grateful for the option. Adding beer elevates a simple chili to a rave-worthy one, great with a hunk of cornbread and, of course, a beer.
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon chipotle powder
1 medium yellow bell pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
1 cup wheat beer, red ale or lager
1 14-1/2 ounce can fire-roasted tomatoes, puree
1 15-ounce can kidney beans, drained
1 teaspoon dried oregano
1/2 teaspoon salt
In a large pot, heat the olive oil. Sauté the onion for five minutes over medium heat, until soft. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.
Serve with a green salad, a hunk of cornbread and beer.
185 calories, 3 g. fat, 0 mg. cholesterol, 855 mg. sodium, 32 g. carbohydrate, 9 g. fiber, 7 g. protein
These recipes originally appeared on Co+op Welcome to the Table