dinner
Prep Time 10 mins
Total Time 23 mins
Serves 20
Korean Meatballs with Cucumber Salad
These Korean-style meatballs paired with rainbow cucumber salad make for a delicious recipe that will wow your dinner guests! In this exciting twist on traditional Korean meatballs, breadcrumbs are swapped with Post Shredded Wheat cereal.
Ingredients
Rainbow Cucumber Salad
- 1 cup European cucumber sliced
- 1 cup red bell pepper sliced
- 1 cup carrots coarsely shredded
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon packed light brown sugar
- 1 tablespoon less sodium soy sauce
- 2 teaspoons dark Asian sesame oil
- 1 teaspoon sriracha sauce
Meatballs
- 3 biscuits Post® Original Shredded Wheat cereal coarsely broken
- ½ cup green onions chopped
- 3 garlic cloves minced
- 2 tablespoons packed light brown sugar
- 3 tablespoons less sodium soy sauce
- 2 teaspoons ginger root minced or grated
- ¼ teaspoon salt
- 1 egg white
- 1 pound lean ground turkey
Instructions
- Heat oven to 400° F.
- In medium bowl, combine all cucumber salad ingredients; set aside.
- In large bowl, combine Shredded Wheat cereal, onion, garlic, brown sugar, soy sauce, ginger, salt and egg white. Let stand about 3 minutes or until cereal softens. Gently stir in ground turkey. Divide mixture into 20 equal portions. With moist hands, shape each portion into a ball.
- Heat a large nonstick skillet sprayed with nonstick cooking spray over medium-high heat. Add half of meatballs to pan; sauté 4 minutes, turning to brown on all sides. Arrange browned meatballs in a single layer in a large shallow baking pan. Repeat with remaining meatballs. Bake at 400° F. for 5 minutes or until done. Serve with cucumber salad.