Turkey Meatballs Asian Style With Plum-Russian Sauce


  • 1 cup Ready-Made Broccoli Slaw
  • 3 Green Onions, chopped, include 1 inch of tops
  • 1 pound Uncooked Ground Turkey Breast
  • 1 tsp Salt
  • 1/4 tsp Lemon Pepper
  • 1 tbsp Teriyaki Marinade & Sauce (Roasted Garlic flavor)
  • 3/4 cup Panko Crumbs
  • 1/2 tsp Fresh Ginger, minced
  • 1 Egg White, lightly beaten
  • Cooking Spray - butter flavored
  • 1 can Oregon Fruit Products Purple Plums, drain and remove pits
  • 3/4 cup Chicken Broth, divided
  • 3/4 cup Dark Raisins
  • 1/4 cup Honey
  • 2 tbsp Teriyaki Marinade & Sauce (Roasted Garlic flavor)
  • 1 tsp Fresh ginger, minced
  • 1 tbsp Creamy Peanut Butter
  • 4 servings Hot Cooked White Rice, prepared following package directions
  • 1/4 cup Salted Peanuts, coarsely chopped


  1. Preheat oven to 400°F. Line a large baking pan with aluminum foil; set aside.
  2. Combine broccoli slaw and onion in food processor; chop to coarse consistency.
  3. Transfer mixture to a large bowl and add turkey, salt, pepper, teriyaki marinade, panko crumbs, ginger and egg white to bowl. Mix ingredients until blended.
  4. Form 24 meatballs about 1-inch thick each.
  5. Spray foil lined pan with cooking spray. Place meatballs 2-inches apart on baking pan; lightly spray meatballs with cooking spray.
  6. Bake 18 to 20 minutes or until meatballs are cooked through.
  7. Meanwhile, combine 3 tbsp chicken broth and raisins in food processor; process mixture until coarsely chopped.
  8. Add Oregon plums; puree to almost smooth then transfer mixture to a 2-qt. saucepan.
  9. Add remaining broth, honey, teriyaki marinade, ginger and peanut butter to saucepan. Stir together. Cook over medium-high heat until mixture begins to bubble. Reduce heat to low and simmer until meatballs have baked.
  10. Add baked meatballs to sauce then increase heat to medium-low. Cook 15 minutes for flavors to blend, stirring occasionally.
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