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Korean Meatballs with Cucumber Salad
Serves:
20
Prep Time:
10
minutes
mins
Total Time:
23
minutes
mins
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.