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Chinese meatballs with rainbow stir-fry

Diana Johnson is a recipe developer, photographer, writer and the creator of Eating Richly Even When You're Broke. She is passionate about helping people learn to cook and eat foods rich in nutrition and flavor, even on a tight budget, a...

A colorful Asian meal the whole family will love

A cheerful mix of vegetables makes a beautiful backdrop for hoisin-glazed turkey meatballs in this toddler-friendly stir-fry.

This family-friendly dinner is a great introduction to Asian food. Hoisin-glazed turkey meatballs sit on a colorful mix of julienned, stir-fried vegetables. Kids can't resist the bright colors, and the thinly sliced veggies and little meatballs are finger friendly for the littlest eaters.

Chinese meatballs with rainbow stir fry

Chinese meatballs with rainbow stir-fry recipe

Serves 6

Ingredients:

For the meatballs

  • 1-1/2 pounds ground turkey
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons coconut oil
  • 1/4 cup soy sauce
  • 2 tablespoons Chinese rice wine (Shaoxing wine)
  • 2 tablespoons hoisin sauce

For the vegetables

  • 1 tablespoon coconut oil
  • 1 zucchini, julienned
  • 1 red bell pepper, julienned
  • 2 carrots, julienned
  • 1/4 head red cabbage, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Directions:

  1. In a large bowl, mix together the turkey, egg, breadcrumbs, ginger, onion powder and garlic powder.
  2. Form the turkey mixture into 1-1/4-inch meatballs.
  3. In a large skillet, melt a little coconut oil at a time, and brown the meatballs in batches on all sides.
  4. In a saucepan, heat the soy sauce, rice wine and hoisin sauce on medium heat. Simmer for about 5 minutes, until slightly reduced.
  5. Toss the meatballs in with the hoisin glaze.
  6. For the vegetables, heat the coconut oil in a skillet on high heat, and add the sliced vegetables. Toss well, and cook for about 4 minutes, until just softened.
  7. Stir in the soy sauce and rice vinegar.
  8. Plate the vegetables, and top with the hoisin-glazed turkey meatballs.

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