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I decided to give an Italian-inspired meal an East Asian twist.  Making turkey meatballs Asian (dim sum) style and serving it with rice and seaweed noodles rather than wheat.  This is not a difficult recipe to make.  It’s basically a simple meatball recipe, but steamed rather than pan fried or baked.

Ingredients:

• 375 g of ground turkey
• One small onion, chopped
• One egg white
• About 3/4 cups of green onions, chopped (optional)
• Table spoon each of minced ginger and minced garlic
• Pinch of black pepper
• A little bit of soya sauce
• About 1/4 cups of bread crumbs (any kind of bread – can sub with ground nuts or toasted quinoa…or even riced cauliflower)

Instructions:

Mix the ingredients together and form meatballs.  The above mixture should get you about eight to 10 golf sized portions.  Place the meatballs onto the steaming tray and steam over boiling water (or your steamoven’s meat settings) for about 20-25 minutes.  For our meal, the meatballs were served with noodles (rice and seaweed) and blanched broccoli along with a dipping sauce made with warmed up soy sauce and minced ginger.  This should serve about two or three adults as a meal.

Note: If you don’t have a steam oven or basket, the Internet suggests that you can place items on metal colander.

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