Orange-Glazed Turkey Meatballs with Carrots & Sweet Peppers

Orange-Glazed Turkey Meatballs

with Carrots & Sweet Peppers

45 MIN
2 Servings
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From the Test Kitchen

In this vibrant dish, savory turkey meatballs get bright, citrusy flavor from a glaze of fresh orange juice, ponzu sauce, sweet honey, and a touch of crushed red pepper flakes. It all comes together over a hearty trio of vegetables sautéed with a bit of fresh ginger for pleasantly aromatic flavor.
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
fresh
ingredients
Orange-Glazed Turkey Meatballs with Carrots & Sweet Peppers
Title
  • 10 oz Ground Turkey
  • 1 Navel Orange
  • ¾ lb Carrots
  • 10 oz Baby Bok Choy
  • 4 oz Sweet Peppers
  • 1 clove Garlic
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 1-Inch Piece Ginger
  • ¼ cup Panko Breadcrumbs
  • 2 tsps Honey
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a  box grater). Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and finely chop the ginger. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. 

Form the meatballs:
2 Form the meatballs:

In a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. 

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high  until hot. Add the sliced carrots and quartered peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.  

Brown the meatballs:
4 Brown the meatballs:

In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring,  5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. 

Glaze the meatballs & serve your dish:
5 Glaze the meatballs & serve your dish:

To the pan, add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the cooked vegetables topped with the glazed meatballs (including any glaze from the pan). Garnish with as much of the togarashi as you’d like (you may have extra). Enjoy!

* An instant-read thermometer should register 165°F. 

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a  box grater). Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and finely chop the ginger. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. 

2 Form the meatballs:

In a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. 

Form the meatballs:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high  until hot. Add the sliced carrots and quartered peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.  

4 Brown the meatballs:

In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring,  5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. 

Brown the meatballs:
Glaze the meatballs & serve your dish:
5 Glaze the meatballs & serve your dish:

To the pan, add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the cooked vegetables topped with the glazed meatballs (including any glaze from the pan). Garnish with as much of the togarashi as you’d like (you may have extra). Enjoy!

* An instant-read thermometer should register 165°F. 

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