Asian Turkey Meatballs with Gluten Free Teriyaki Sauce

Asian Meatballs

I really like teriyaki sauce. I used to really like the one Soyaki from Trader Joe’s and while there are some gluten-free teriyaki sauces available, there aren’t any that aren’t too sweet and with the chunks of garlic and ginger. To remedy this random and very specific teriyaki craving, I decided to make my own! And as far as I can remember this was a pretty close replica of the teriyaki sauce I’ve been missing.

I also recommend baking your meatballs. Baking them makes way less of a mess to clean up and it’s healthier than frying them too.  I served my meatballs with brown rice and spinach sautéed with garlic. The teriyaki sauce was fantastic with the rice and spinach as well as the meatballs.


Asian Turkey Meatballs with Gluten Free Teriyaki Sauce


For the Meatballs:
  • 1 1/4 pound extra lean ground turkey
  • 1 large carrot, shredded
  • 4 green onions, thinly sliced
  • 1/4 cup cilantro, finely chopped
  • 1 1/2 cup gluten-free breadcrumbs
  • 1+ teaspoon sriracha or asian chile sauce
  • 1 egg
For the Sauce:
  • 1/2 cup gluten free, low sodium tamari or soy sauce
  • 1/4 cup water
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons honey
  • 3+ cloves garlic, minced
  • 1 inch knob of fresh ginger, minced
  • 1/2 teaspoon cornstarch
  • 1 Tablespoon water


For the Meatballs:
  1. Heat oven to 350F.
  2. In a large bowl, combine turkey, carrot, green onions, cilantro, breadcrumbs, chile sauce and egg. Gently mix to combine and form into 1 to 1 1/2 inch meatballs.
  3. Place meatballs on a parchment lined, rimmed baking sheet. Bake at 350 degrees for 25-30 minutes until meatballs are cooked through.
For the Sauce:
  1. Combine all the ingredients for the sauce, except for the cornstarch and last tablespoon of water, in a saucepan on medium heat until the sugar is dissolved. When sugar is dissolved, mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened

Sweet Potato Fries with Cranberry Ketchup

There’s something that makes sweet potato fries that much better than regular fries. But it is quite easy to make bad sweet potato fries. They are soggy and gross and no one likes them, but good sweet potato fries are phenomenal.

The secret to great sweet potato fries is to soak and double fry. When you cut the fries, you have to make sure to soak them in cold water to remove excess starch. Soak them 20 minutes, soak them overnight, just make sure you soak them. Now the next step to achieving the best sweet potato fries, is the double fry, which is covered in the directions below.

The cranberry ketchup is phenomenal. The tangy, tart bite of the cranberries goes so well with the sweet potatoes. I would imagine that with a bit of extra chopping instead of blending, that the cranberry ketchup would make a great Thanksgiving cranberry sauce.

Sweet Potato Fries

  • Sweet Potatoes
  • Oil for frying
  • Kosher salt
  1. Preheat oven to 200F/95C and line large baking sheets with paper towels.
  2. Peel the sweet potatoes, rinse and cut into fries. When cut, soak in cold water to draw out the starch, at least 20 minutes. Make sure to dry the fries very well and remove as much water as possible.
  3. Heat the oil over medium-high heat. When hot (place a popcorn kernel in the oil and when it pops, the oil is hot enough) place the first batch of fries in the oil and cook for 10 minutes. Remove the sweet potatoes from oil, drain for a few seconds and place on towel-lined baking sheet to drain. Place the baking sheet in the oven. Repeat with the next batch of fries.
  4. Return the original batch of fries to the oil and cook for another 10-15 minutes or until golden and crispy, then remove from the oil with a slotted spoon, drain for a few seconds and place on towel-lined baking sheet to drain. Place baking sheet in the oven. Repeat until finished with all the batches.
  5. Sprinkle the fries with a bit of kosher salt. Serve while still hot and enjoy!

Cranberry Ketchup (from Cooking Light, Nov. 2011, p. 272)

  • 1 2/3 cups fresh cranberries
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped shallots
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
Combine cranberries, brown sugar, chopped shallots, cider vinegar, water, salt, and red pepper in a medium, heavy saucepan over medium-high heat; bring to a boil. Cook 10 minutes or until thick, stirring occasionally. Remove from heat; let stand 10 minutes. Pour into a blender; process until smooth. Transfer to a bowl; cover and chill.

Tofu Parmesan-ish

In a desperate attempt to use up my tofu from Costco (so much tofu…) before it went off, I’ve been trying to get creative with it. I must confess that I actually don’t really care for tofu too much, but I’m also trying to move away from overly processed sources of protein (ie, most frozen veggie burgers), so I’m trying to learn to like it. I made crispy tofu the other day, which made for a delicious appetizer, but it’s not something you can eat every day.

Enter tofu parmesan-ish! Part overhaul of one of my favorite childhood meals, part not going to the grocery store and having to be creative with the pantry, and all in all a good meal, tofu parmesan-ish was born. I didn’t actually set about making this dish the way it turned out. I was trying to make a tofu dish I used to get at the cafeteria at my old internship (tofu, tomato, onion, cheese, baked together), but when I was putting it together I thought it was looking a bit white.

I looked in the cupboard to see if I could find anything to liven things up a bit. Luckily, I had my favorite pasta sauce (Trader Joe’s Roasted Garlic. Yum.) and some olives and capers on hand. I added them to my tofu and stuck them in the oven. Certainly not groundbreaking on the recipe, but very delicious nevertheless. And it’s easily scaleable for a crowed (or using up mass quantities of tofu).

Tofu Parmesan

  • Extra-firm tofu, drained, pressed and sliced lengthwise down the middle
  • 1 jar of (red) pasta sauce
  • 1 tomato, sliced
  • 1 onion, sliced thin
  • 1/2 cup shredded mozzarella
  • 1/2 cup parmesan
  • 1/4 cup kalamatas, chopped
  • 1/4 cup capers, drained and rinsed

Pre-heat oven to 350. Prepare tofu. Slice onion and tomato. In a baking dish, layer the tofu with onion and tomato on top. Add Cheese if wanted. Add tomato sauce, kalamatas and capers. Top with cheese. Bake for 25-35 minutes or until the cheese is melted and lightly browned. Serve and enjoy!


I also made some UH-mazing asparagus to go with the tofu, but the tofu took a lot longer to bake than I originally anticipated, so we inadvertently ate in courses. I have a feeling that this asparagus is going to become a new favorite in these parts. So just try to imagine the two together…