ginger scallion turkey meatballs with coconut peanut sauce and peppers

hi friends!

we’re going to skirt right on past the fact that I haven’t shared a new recipe in over a month and have been mainly subsisting off sweetgreen caesar salads, andouille sausage, and my manpanion’s fruit snacks. it’s not my most embarrassing anecdote of late, but it’s not not? basically what happened was, i started a new job, got vaccinated, took my mask off and got smacked with the snottiest cold of all time, moved apartments, and spent 827343 hours looking at oushak rugs on the internet so clearly I haven’t had time to feed myself, or supply with you ideas on how to feed yourself either. many many apologies and we are moving right along because sometimes life really just knocks you on your butt in between still being pretty great, you know?

we’re reemerging with a one pan (duh, let’s not go nuts as we ease back in) meatball recipe (shocking) and it happens to be asian-inspired and all done up in a beautifully spicy, peanuty, bright, gingery way. it’s everything i love and i very much took the opportunity to treat methodically rolling meatballs as a quick therapy session.

this dish feels like there is a lot going on, and there kind of is, but nothing that a nicely stocked pantry can stop you from bravely and lovingly making for yourself. if you’re wondering why the heck ingredients like rice vinegar or coconut aminos are worth buying, i’ve got a few other recipes that use them for you to tuck in your back pocket, too -

15 minutes sweet and spicy salmon bowls
orange tofu and broccoli
shrimp and quinoa bowls with peanut sauce
crockpot coconut chicken street tacos with pineapple avocado sauce
honey sriracha meatballs with sheet pan peppers and broccoli

we’re packing a hefty amount of flavor into this little dish - ginger, scallions, basil, garlic, and some heat. it’s all happening, we’re here for it, and we’re just happy to be back.

a few things before we get started:

- this is a one-pan-wonder, which seems to be the modus operandi around here lately. i’m not totally hating taking the easy way out on things in this juncture, and i think you'll find it makes life a little easier, too
- you can prep everything except the sauce beforehand if you’re a true prep warrior, and life will be EVEN EASIER! i’m high-fiving you from here
- feel free to sub in any other ground meat if turkey is not your jam. if you go the pork or beef route, your sauce will be a bit more oily
- speaking of, if you’re prepping + refrigerating this to eat throughout the week, please know that coconut milk and peanut butter are pure fat, so they will solidify when cold. do not be alarmed (even though it’ll look… not great) everything will magically transform back to normal and be deliciously saucy when you re-heat
- the garnishes for serving are *chef’s kiss* here, so please please please don’t skimp because garnishes = huge punches of flavor

ginger scallion turkey meatballs with coconut peanut sauce and peppers
makes: 3-4 servings; 12-14 meatballs
prep time: 15 minutes
cook time: 35-40 minutes

for the meatballs:
1lb ground turkey (chicken, pork, or beef works here, too)
1in. piece of ginger, grated
2 cloves of garlic, minced
2 scallions, chopped
1c basil, chopped
1tsp chili flake (less if you don’t like it spicy)
1tsp salt
1tbsp oil, whatever you have on hand

for the coconut peanut sauce and peppers:
1/2 an onion, diced small
2 bell peppers, thinly sliced
1in piece of ginger, grated
2 garlic cloves, minced
1 15oz can full-fat coconut milk (the sauce will not work or hold if you use ‘lite’ coconut milk)
1/2c peanut butter
1/4c rice vinegar
1/4c coconut aminos or soy sauce
1tbsp fish sauce (optional, but add a delicious little something to the dish)
juice from 2 limes (plus more for serving)
1-2tbsp coconut sugar
1c basil, chopped
2 scallions, chopped
pinch of chili flake
pinch of salt
1c cooked rice, white or brown works here

basil, scallions, chopped peanuts, and limes for serving

mix all the ingredients for the meatballs except the oil together, incorporating the herbs and spices with the ground turkey (your hands are truly your best tool here - go for it!) roll into golf ball-sized balls and set aside. in a large skillet, heat the oil over medium high. arrange the meatballs in the skillet, being careful not to overcrowd. sear on each side til brown, about 2-3 minutes per side. once browned, removed the meatballs from the skillet and set aside. the meatballs won’t be entirely cooked through at this point, and that’s ok! they’ll finish in the sauce in a bit.

add the onion, bell peppers, ginger, and garlic to the skillet and stir, making sure to scrape up the browned bits from the bottom of the skillet (FLAVOR!) saute for 5 minutes, then add the rest of the ingredients for the coconut peanut sauce and lower the heat to medium low. give the skillet a few big stirs so the peanut butter begins to melt and incorporate, and the rice is fully coated. then, nestle the meatballs back into the skillet and continue simmering for another 15 minutes, stirring occasionally.