Korean Meatballs with Cucumber Salad

30 min

40 min

4 Servings

Rainbow Cucumber Salad:

• 1 cup European cucumber, sliced
• 1 cup sliced red bell pepper
• 1 cup coarsely shredded carrots
• 1 Tbsp. seasoned rice vinegar
• 1 Tbsp. packed light/golden yellow brown sugar
• 1 Tbsp. less sodium soy sauce
• 2 tsp. dark Asian sesame oil
• 1 tsp. Sriracha sauce

Meatballs:

• 3 Biscuits Post Original Shredded Wheat Cereal, coarsely broken
• 1/2 cup chopped green onions
• 3 garlic cloves, minced
• 2 Tbsp. packed light/golden yellow brown sugar
• 3 Tbsp. less sodium soy sauce
• 2 tsp. minced or grated ginger root
• 1/4 tsp. salt
• 1 egg white
• 1 lb./454 g lean ground turkey

1. Heat oven to 400°.
2. In medium bowl, combine all cucumber salad ingredients; set aside.
3. 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.
4. Heat a large non-stick 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° for 5 minutes or until done. Serve with cucumber salad.