Asian Meatballs with Sesame Lime Dipping Sauce


  • 1 lb. lean ground turkey
  • 1/4 cup panko crumbs
  • 1 egg
  • 1 tbsp. ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, chopped
  • 1 tbsp. low sodium soy sauce
  • 2 tsp. sesame oil

Dipping Sauce

  • 2 tbsp. low sodium soy sauce
  • 1 tsp. sesame oil
  • 2 tbsp. fresh lime juice
  • 2 tbsp. water (more if needed to dilute)
  • 1 chopped fresh scallion


  • 1 bag brown rice
  • splash of sesame oil
  • 1/4 cup chicken broth
  • 1 cup edamame (I used whole pods)
  • 1 tbsp. soy sauce
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 1 egg


  1. Preheat oven to 500°F.
  2. Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp. soy sauce, and 2 tsp. oil and mix with your hands until combined well.
  3. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
  4. For the dipping sauce, mix together lime juice, water, soy sauce, and oil  in a bowl.  Add scallions.  Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
  5. For the rice, prepare according to package’s instructions.  Once heated through, sauté with a splash of sesame oil. 
  6. Add edamame (you can shell it if you prefer) as well as soy sauce, ginger powder, and garlic powder.
  7. Add the chicken broth and mix well.  Simmer until the mixture is absorbed. 
  8. Whisk one egg, and make a well in the middle of your rice mixture.  Cook into rice mix and stir. 
  9. Let cool and serve meatballs over a bed of rice, with additional sauce, if desired.