I’m constantly brainstorming new recipes that can be prepped in big batches and reheated throughout the week. It’s the best way to keep us on track with healthy eating choices, especially during lunch time. One of our all time favorite meal-prep recipes that we have for both lunch and dinner is a spicy chicken thigh recipe that we grill over high heat for a tasty charred flavor. We have made it so often though, that I needed to think of a way to refresh it and prevent lunch boredom. I decided to take the same flavors from the marinade and turn it into a spicy lime peanut sauce that would glaze baked turkey meatballs, and serve them over white rice with some diced carrots, onions and scallions. One of the things I love about this recipe is you can be prepping all of the elements simultaneously; the sauce can cook on the stove while the meatballs are in the oven, and I use my Instant Pot to cook rice while I chop up the veggie toppings. It makes enough for a few dinner portions or a whole work week of lunches broken down into some microwaveable glass containers! Get the full recipe below:
- 1 lb. Ground Turkey
- 1 Egg
- ½ Cup of Panko Bread Crumbs
- 3 Cloves of Garlic, minced and divided
- 1 Tsp. of Fresh Ginger, grated
- 3 Tbsp. of Scallions, minced
- ½ Cup plus 1 Tbsp. of Peanut butter, Divided
- 2 Limes
- 4 Tsp. of Soy Sauce, divided
- 1 Tbsp. of Sriracha, plus more for serving
- 1.5 Tbsp. of Honey
- 1 Tbsp. of Sesame seeds
- Cooked rice, shredded carrots, red onion and scallions for serving
- Preheat oven to 350 degrees.
- In a large mixing bowl, combined ground turkey, egg, panko, minced garlic, grated ginger, scallions, 1 Tbsp. of peanut butter, 2 tsp. of soy sauce and the juice of one lime.
- Use your hands to mix the ingredients together until incorporated and roll the turkey mixture into about fifteen 1.5” meatballs.
- Place the meatballs on a rimmed baking dish, season with salt and pepper, and bake for 25-30 minutes until cooked through.
- While meatballs are baking prepare the sauce. In a small saucepan, combine ½ cup of peanut butter, juice of one lime, 2 tsp. of soy sauce, sriracha, and honey. Warm the ingredients and whisk together until smooth.
- After the meatballs are fully cooked, toss them in the sauce and return them to the pan; sprinkle with sesame seeds and bake in the oven for an additional 4-5 minutes.
- Plate the meatballs over warm cooked white rice, shredded carrots, diced red onions and scallions, and additional sriracha to taste.
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