Pecans lend extra crunch and nutrition to these Asian-inspired (and optional Whole30 approved) turkey meatballs. Serve in lettuce wraps, on greens for a salad or make it into a bowl and serve over zucchini noodles.
For the Meatballs:
1 1/2 pounds ground turkey
1/3 cup chopped green onions (about 2 stalks)
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon powdered ginger
1 cup pecan pieces, ground
For the Sauce:
1/2 cup soy sauce (see recipe notes)
1/2 teaspoon cornstarch (see recipe notes)
1/2 teaspoon fish sauce
1 tablespoon toasted sesame oil
1 head of butter lettuce leaves
1/2 cup matchstick carrots
Chopped scallions (optional)
Cilantro leaves (optional)
Preheat oven to 375 degrees F.
In a large bowl, combine the ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic, powdered ginger. Use your hand to combine until mixed.
In a food processor, pulse pecan pieces until coarsely ground. They should be about the same consistency as panko bread crumbs.
Scoop 1 tablespoon of the meat mixture at a time and roll into meatballs. Place the pecan crumbs on a plate, then roll the meatballs in the ground pecans until evenly coated.
Place the pecan crusted meatballs on a parchment lined baking sheet. Continue until all meatballs are formed and coated with pecans.
Place meatballs in oven and bake at 375 degrees F. for approximately 20 minutes. Flip after 15 minutes.
Make the sauce: While meatballs are cooking, combine the Soy Sauce, Cornstarch, fish sauce and sesame oil in a bowl. Heat a small sauce pan over medium heat and add the sauce. Continue to stir until sauce thickens, about 3 minutes. Remove from heat and let cool until ready to serve.
To serve: sprinkle the lettuce cups with the shredded carrots. Then, place the meatballs on top and drizzle with sauce. Garnish (optional) with scallions and cilantro.