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Korean Meatballs with Cucumber Salad

Serves: 20
Prep Time: 10 minutes
Total Time: 23 minutes

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

Directions

  • 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.