Easy Italian Turkey Meatballs are an easy and delicious family meal. Serve it over your favorite pasta, spaghetti squash, or in your favorite sub rolls.
So it looks like we are slowly crawling out of quarantine lifestyle. The kid’s activities are starting back up, which I am so happy for however that also means less time to get dinner out, and maybe chick-fil-a in a pinch! I love 30-minute meals that taste amazing and the kid’s love! These easy Italian turkey meatballs are the perfect easy dinner that pleases everyone!
If you are new around here I pretty much am a Trader Joes addict, my mom was when I was young and now I am, going on a 32 yr loyal customer, there should be a special discount for this haha! Should I be proud or embarrassed, haha! I made these Easy Italian Turkey Meatballs with all ingredients you can find at traders, but also all markets will carry the same ingredients. I love their sweet Italian chicken sausage in this recipe.
This recipe can be made in the oven or the air fryer.
How To Make Easy Italian Turkey Meatballs
- Preheat the oven 350 degrees F and spray a baking sheet with nonstick spray.
- For the meatballs: In a large bowl combine the ground turkey, sausage meat, panko crumbs, eggs, parsley, garlic powder, and salt. Using your hands or spoon gently mix all the ingredients until well combined.
- Baked Meatballs: Using a small ice cream scoop or a cookie scoop, form meat mixture into 1 1/2 – 2-inch balls, makes about 23-26 meatballs. Place meatballs on your prepared baking sheet, spacing apart. Lightly drizzle with olive oil or avocado oil. Bake for 20-25 minutes or until cooked through.
- Air Fryer Meatballs: Spray the frying basket with nonstick spray. Depending on the size of your basket you may need to do this in batches. Place meatballs in the basket, be sure not to overcrowd the basket. Air fry at 390 degrees for 9 minutes, or until done (depending on the size of meatball).
- In a large skillet with 2-inch sides add in marinara sauce and heat on medium-high heat.
- Add the meatballs to the sauce and simmer for about 10 minutes. Add fresh basil, Mozerella, or parmesan if desired. I used 4 slices of fresh mozzarella and tore it into pieces and dropped it over the meatballs, you could also use shredded mozzarella.
Serve these meatballs with spaghetti noodles or in a sub sandwich! They are also fantastic on there own! Enjoy!!
Love easy weeknight dinners also try:
- Garlic Herb Sheet Pan Chicken Drumsticks
- Authentic Carne Asada
- Teriyaki Chicken Skewers
- Easy Grilled Chicken Teriyaki
- Instant Pot Cauliflower Cheese Soup
Easy Italian Turkey Meatballs
Easy Italian Turkey Meatballs are an easy and delicious family meal. Serve it over your favorite pasta, spaghetti squash, or in your favorite sub rolls.
Ingredients
- 1 lb ground turkey
- 1 lb sweet Italian chicken sausage, casings removed, I used Trader Joes brand
- 1/2 cup panko crumbs
- 2 eggs
- 1/2 cup parsley
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Mozzarella for serving
- basil leaves for serving
- 32 ounces marinara sauce
Instructions
- Preheat the oven 350 degrees F and spray a baking sheet with nonstick spray.
- For the meatballs: In a large bowl combine the ground turkey, sausage meat, panko crumbs, eggs, parsley, garlic powder, and salt. Using your hands or spoon gently mix all the ingredients until well combined.
- Baked: Using a small ice cream scoop or a cookie scoop, form meat mixture into 1 1/2 - 2-inch balls, makes about 23-26 meatballs. Place meatballs on your prepared baking sheet, spacing apart. Lightly drizzle with olive oil or avocado oil. Bake for 20-25 minutes or until cooked through.
- Air Fryer: Spray the frying basket with nonstick spray. Depending on the size of your basket you may need to do this in batches. Place meatballs in the basket, be sure not to overcrowd the basket. Air fry at 390 degrees for 9 minutes, or until done (depending on the size of meatball).
- In a large skillet with 2-inch sides add in marinara sauce and heat on medium-high heat. Add the meatballs to the sauce and simmer for about 10 minutes.
- Add fresh basil, Mozerella, or parmesan if desired. I used 4 slices of fresh mozzarella and tore it into pieces and dropped it over the meatballs, you could also use shredded mozzarella.
- Serve hot, enjoy!
Spinach Artichoke Dip
Spinach artichoke dip is the best creamy, rich, and cheesy dip around! This version is baked, and easy to whip up.
This easy dish is served warm and is full of gooey and delicious cheese. The method for this spinach artichoke dip is EASY PEASY, mix ingredients, and bake! I love putting this dish out as an appetizer but its also so perfect for a party!
I have had the cold version of this dip, the one they sell near the deli counter in markets, however, nothing compares to warm spinach artichoke dip. I could easily get full of this dip before dinner and sometimes do, haha!
Serve it with tortilla chips or freshly baked baguette.
Ingredients I need to make Spinach Artichoke Dip
- frozen spinach
- canned artichokes
- garlic
- cream cheese
- greek yogurt
- avocado mayo
- mozzarella
- parmesan
- 3 cheese blend
- salt & pepper
How to make Spinach Artichoke Dip
- Preheat oven to 350 degrees F. Spray a small baking dish (4-5 cups) with nonstick spray, set aside.
- In a medium bowl combine cream cheese, mayo, greek yogurt, mozzarella, parmesan, 3 cheese blend, garlic, salt, and pepper.
- Add-in thawed squeezed spinach and artichokes, combine till mixed.
- Spread mixture into your prepared baking dish. Sprinkle top with parmesan and bake for 20-25 minutes, until warm.
Love easy appetizers, also try:
Spinach Artichoke Dip
Spinach artichoke dip is the best creamy, rich, and cheesy dip around! This version is baked, and easy to whip up. This is a total crowd pleaser!
Ingredients
- 8 ounces frozen spinach, thawed and squeezed to drain liquid
- 1 (14 oz) can artichoke hearts, drained and squeezed to drain liquid
- 8 ounces cream cheese, softened
- 1/4 cup plain Greek Yogurt
- 1/4 cup avocado mayo (can sub regular)
- 2/3 cup mozzarella cheese, shredded
- 1/3 cup parmesan, finely shredded + more for topping
- 1/4 cup 3 cheese blend, shredded
- 2 small garlic cloves, minced
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees F. Spray a small baking dish (4-5 cups) with nonstick spray, set aside.
- In a medium bowl combine cream cheese, mayo, greek yogurt, mozzarella, parmesan, 3 cheese blend, garlic, salt, and pepper.
- Add-in thawed squeezed spinach and artichokes, combine till mixed.
- Spread mixture into your prepared baking dish. Sprinkle top with parmesan and bake for 20-25 minutes, until warm.
Notes
This dish can be made the night before and stored in the fridge, baking time will double to make dish warm.
Marinated Tomatoes
Marinated Tomatoes is a healthy dish made with cherry tomatoes, fresh garlic, fresh basil, olive oil, oregano, and lemon juice. This is a savory side dish everyone will love.
I love juicy tomatoes, I grow 6 different verities in my vegetable garden. My favorites are heirlooms all kinds of heirlooms!! If you have never had marinated tomatoes you must try them they are so delicious. Often I serve them as a side at dinner but also as an appetizer with toast and burrata!
Marinated tomatoes are one of the easiest recipes to make. This is a healthy side dish that you can make all year. If you can find heirloom cherry tomatoes I highly recommend you buy them however cherry tomatoes work great too! Fresh basil gives this dish such great flavor! My 7 yr old who does not like tomatoes will eat these, they’re just that good!!
Love delicious and fresh side dishes also try Greek Orzo Pasta Salad, Mexican Quinoa Salad, and Fresh Mango Salsa.
Delicious Marinated Tomatoes
Marinated Tomatoes is a healthy dish made with cherry tomatoes, fresh garlic, fresh basil, olive oil, oregano, and lemon juice. This is a savory side dish everyone will love.
Ingredients
- 3 cups cherry tomatoes, diced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 3 tbsp fresh basil leaves chopped
- 1/2 tsp dried oregano
- 2 tbsp lemon juice
- salt & pepper to taste
Instructions
- Combine the minced garlic, olive oil, basil leaves, dried oregano, lemon juice, salt, and pepper together. Toss in the tomatoes and stir till combined. Serve immediately, Enjoy!
Fresh Mango Salsa
This fresh mango salsa is a quick and easy recipe with so much flavor. Made in one bowl with 6 ingredients and the perfect topping to all your Mexican dishes!
The first time I had mango salsa was when I was a deli manager and Mother’s Market, its a health food store in Southern California. I oversaw all the premade dishes and well sampled every single one!! There is nothing quite like mango salsa, its tropical, sweet, and spicy! Love it on fish tacos and with Orange Chipotle Chicken tacos!
This mango salsa can brighten any dish its adds such delicious flavor! We frequently throw it in our nourish bowls and ontop taco salads. Mangos can be quite pricy when they are not in season but in the season you can usually score them for 69 cents apiece around here! Seasonal produce always tastes best, when I saw mangos at 69 cents I had to buy at least 5! The first mango recipe I made was Mango Salsa to go with our tacos.
With Cinco de Mayo around the corner, I knew I had to whip up a batch, the kids love this with tortilla chips they make it disappear pretty quick! Lucky for you this Mango Salsa is so easy to make. I sometimes will swap the red bell pepper for a tomato. If you don’t have either you can leave it out and this salsa will still be so delicious! I try to keep mine mild because of the kids, but feel free to add more jalapeno.
Love Mexican dishes also try Pico de Gallo and Authentic Carne Asada.
Fresh Mango Salsa
Ingredients
- 2 mangoes, peeled, pitted and diced
- 1 red bell pepper, cored and seeded
- 1/4 cup of diced red onion
- 1-2 jalapeño, seeded and diced
- 2 limes, juice of
- 1/2 cup cilantro leaves
- salt and pepper to taste
Instructions
- In a bowl toss all ingredients together till combined. Season with salt and pepper to taste. Enjoy!
- Serve immediately, or store in the refrigerator for up to 3 days.
Quick & Easy Wonton Soup
This Quick & Easy Wonton soup is easy to make, loaded with veggies and ready in 15 minutes, thanks to the frozen wontons.
This soup is perfect for those days you just don’t have the time or energy to cook everything from scratch but still crave that homemade taste. What I love most is the quickness of this dish. I love both Trader Joes and Costco chicken cilantro wontons, both come frozen which makes this an extra convenient dish.
I love my wonton soup loaded with broccoli however you can use any veggies you like. Bok choi, bean sprouts, and riced cauliflower would be another great addition to this soup. This makes a great lunch or starter dish for a night of taking out style dishes like Easy Take-Out Style Chicken!
Wonton Soup is a favorite around here, I like to load mine up with Sambal oelek, to the point where I get hot, lol. This is a recipe I pull out often especially on days where I don’t feel like cleaning a bunch of dishes!
How to make Quick & Easy Wonton Soup
Whipping this soup up is easy. Start by boiling your chicken broth and minced garlic. Next, add in your broccoli and frozen wontons. Stir in the soy sauce and oyster sauce, the combo of the two gives the soup broth such great flavor. Lastly, add in your prepared rice noodles, and cilantro. Cook till wontons are soft.
For toppings, I like to add scallions, sesame seeds, jalapeño slices, and some sambal oelek for heat.
Quick & Easy Wonton Soup
This Wonton soup is easy to make, loaded with veggies and ready in 15 minutes, thanks to the frozen wontons.
Ingredients
- 1 qt chicken broth
- 12 oz bag mini chicken cilantro wontons, I used trader Joes brand (about 2 cups)
- 4 oz rice stick noodles, cooked according to package
- 2 cups broccoli florets
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 garlic clove, minced
- 1/4 tbsp cilantro leaves
- for garnish, sambal oelek, green onions, jalapeños, sesame seeds
Instructions
- Bring the chicken broth and minced garlic to a boil.
- Add-in broccoli florets and frozen wontons. Stir in the soy sauce and oyster sauce. Bring back to simmer.
- Lastly, add in your prepared rice noodles, and cilantro.
- Serve hot, and garnish with your favorites, enjoy!
Notes
My recipe for Quick & Easy Wonton Soup makes about 3-4 bowls, if you're serving a bigger family or friends I would double it!
Hot Ham and Cheese Sandwiches
Hot Ham and Cheese Sandwiches are the perfect meal for literally any occasion! Serve them as an appetizer or lunch they are so tasty even the pickiest of eaters will love them!
On the rainiest of days, these Hot Ham and Cheese Sandwiches were perfect. Between our COVID quarantine and the rain, we could all use a little comfort food. Nothing better than a soft warm Hawaiin roll stuffed with melted jack cheese, black forest ham, then covered with garlic butter!!
The kids thought these were so good! They even fought over who got the last one! I mean anyone will like these sandwiches they are amazing! Making them is a piece of cake, this is a recipe anyone can make! Personally I love sandwiches and lately I have been having a different one every day! However, these Hot Ham and Cheese Sandwiches are my favorites to indulge in!
Ingredients you need to make Hot Ham and Cheese Sandwiches
- 12 Hawaiian rolls
- 5 slices of jack cheese
- 6 oz black forest ham
- 5 deli slices jack cheese
- 1/2 tbsp mayo
- 3 tbsp butter
- 1 tsp dried parsley
- 2 cloves garlic, minced
Love an easy meal, also try Instant Pot Cauliflower Cheese Soup, Asain Garlic Noodles, and Greek Orzo Pasta Salad.
Well, what are you waiting for let’s dive in!
Hot Ham and Cheese Sandwiches
Hot Ham and Cheese Sandwiches are the perfect meal for literally any occasion! Serve them as an appetizer or lunch they are so tasty even the pickiest of eaters will love them!
Ingredients
- 12 Hawaiian rolls
- 5 slices of jack cheese
- 6 oz black forest ham
- 5 deli slices jack cheese
- 1/2 tbsp mayo
- 3 tbsp butter
- 1 tsp dried parsley
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 350 degrees F. Spray a rectangular baking dish with nonstick spray.
- With a large serrated knife, slice the rolls in half so you have two slabs, the top and the bottom.
- Place the bottom slab of the rolls in your baking dish and layer as follows: sliced ham, jack cheese, mayo. Bake for 10 minutes.
- Remove the baking dish from the oven and place the top half of the rolls on the cheese.
- In a small saucepan melt the butter and slightly cook the garlic. Stir in the parsley. Brush or pour the mixture on top of the rolls.
- Bake for 10 more minutes. Cool for 1 minute then cut sliders apart with a knife. Enjoy!
Pico de Gallo
Pico de Gallo is a Mexican salsa made of fresh tomatoes, red onion, cilantro, and lime. It is the ultimate topper to your nachos, burritos, quesadillas, and tacos! Best of all its always delicious with some tortilla chips! It is so versatile and tastes great on so many dishes!
Growing up with a Mexican mother I was absolutely spoiled with some of the best authentic Mexican food! Pico de Gallo is an easy salsa and tastes great on just about anything, it is also great as a lower calorie salad dressing replacement! Currently, I am eating it with tortilla chips as I type and get crumbs all over myself, ha!
Storing it is easy and one of my favorite ways to do so is in a wreck jar, it will last 3-4 days in the fridge. This week, in particular, we are having lots of Mexican dishes. I made 3lbs of Authentic Carne Asada for some tacos, fajita quesadillas, and some nachos of course! And guess what?! They will all be topped with this insanely delicious Pico de Gallo!
How do you make pico de gallo
- Dice tomatoes, onion, and cilantro and place in a bowl.
- Squeeze in your fresh lime and season with salt and pepper.
- Serve with some tortilla chips or on some of your favorite Mexican dishes!
Love amazing sauces and dips also try Chipotle Cashew Cream!
Pico de Gallo
Pico de Gallo is a Mexican salsa made of fresh tomatoes, red onion, cilantro, and lime. It is the ultimate topper to your nachos, burritos, quesadillas, and tacos! Best of all its so fantastic to eat with some tortilla chips! It is so versatile and tastes great on so many dishes!
Ingredients
- 4 medium vine ripe tomatoes, seeded and diced finely ( Roma tomatoes work great too)
- 1/2 cup red onion, finely diced
- 1 jalapeño, finely diced
- 1 small head cilantro, chopped finely
- 1 1/2 limes, juiced
- salt and pepper to taste
Instructions
- Toss your tomatoes, onion, and cilantro together. Squeeze in your lime just and season with salt and pepper to taste. Store in the fridge. Serve with tortilla chips or your favorite Mexican dishes, enjoy!
Notes
If you are more sensitive to spicy foods remove the jalepeño seeds.
Beet and Goat Cheese Salad + Golden Balsamic Dressing
Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion.
No salad pleases my taste pallet more than beet and goat cheese salad. The combination mixed with my golden balsamic dressing makes for an irresistible salad! Do not worry if you don’t like goat cheese because feta is an excellent substitute or no cheese. I bought this salad to my in-laws on Thanksgiving and it was a hit even with all the amazing thanksgiving side dishes!
The very first time I had beet and goat cheese salad was 5 years ago at my brother-in-law’s wedding, this salad pretty much swept my pregnant self off my feet. Since then I have been putting this salad into our weeknight meal rotation. My kids and hubby both love it which is a big bonus and I will never complain when they are eating their greens.
Beet and Goat Cheese Salad is healthy and delicious! I use arugula however I have subbed it with baby spinach and it was equally delicious. This salad will taste great with any baby lettuce or spring mix. I bring this salad most places I am asked to bring a salad. This salad is dedicated to all my people who are always asked to bring a salad if you know you know! So if you are one of those you better make the most delicious and aesthetically pleasing salad around!
Why do I love this salad so much?
- Simple ingredients: arugula, beets, candy pecans, and a bosc pear. I purchased all my ingredients at Trader Joes.
- Flexibility: you can swap out arugula for baby spinach. Any nut will work however I highly recommend candy pecans or walnuts. I love goat cheese especially with this salad but feta is an easy swap.
Love great tasting salads, also try Tuscan Kale Salad with Apples!
Beet and Goat Cheese Salad + Golden Balsamic Dressing
Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion.
Ingredients
Beet and Goat Cheese Salad
- 8 oz arugula
- 1 Bosc pear cored and sliced
- 5 oz package or steamed and peeled beets
- 1/2 cup candied pecans
- 4 oz goat cheese
Golden Balsamic Dressing
- 1 tsp yellow mustard
- 3 tbsp golden balsamic vinegar
- 1 tbsp white balsamic reduction
- 1/4 cup extra virgin olive oil or avocado oil
- 1 tbsp agave
- 1 tsp dried oregano
- salt & pepper
Instructions
- Add all dressing ingredients into a jar ( like a mason or wreck jar) place cap on and give it a few shakes. Taste and adjust salt if needed.
- Dice beets into small pieces.
- Core and slice pear thinly.
- Add arugula to a salad bowl and top with beets, pear slices, and candy pecans.
- Crumble goat cheese and place on top of the salad.
- Add salad dressing, toss and combine.
Gluten-Free Yogurt Banana Bread
Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!
This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!
After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends!
Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top 😋 and for a side of espresso for me!
Tools/Equipment
- loaf pan
- 2 medium bowls
How to make Gluten-Free Yogurt Banana Bread
- Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined.
- Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined.
- Combine the ingredients.
- Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean.
Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!
Gluten-Free Yogurt Banana Bread
Ingredients
- 1 cup mashed ripe bananas, 2 bananas
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup plain greek yogurt
- 1/2 cup brown sugar or sub coconut sugar
- 1/2 tsp cinnamon
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
Optional add-ins
- 1/2 cup of mini chocolate chips
- 1/2 cup nuts
Instructions
- Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined.
- Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined.
- Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
- Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean.
Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}
Air Fryer Egg Rolls are the most delicious vegan-friendly snack, appetizer or meal! Not fried, packed with healthy veggies and tofu and cooks in 8 minutes! Veggie Egg Rolls are the perfect healthy food everyone will love.
Everyone loves eggrolls espically with sweet chili dipping sauce! I love the crunch mixed with all the sauteed veggies. Lucky for all of us I have created this recipe without all the oil or deep frying used in traditional egg rolls. Air Fryer Egg Rolls have all same the crunch and flavor as traditional egg rolls.
Where do you buy Egg Roll Wrapper?
Most stores carry egg roll wrappers, generally in the refrigerated aisle by the bottled dressings! If you go to an Asian market you will find much more verity, shapes and sizes. There is a difference between spring roll wrapper and egg roll wrappers, make sure you are purchasing egg roll wrappers!
What do you put in egg rolls?
Honestly, this is a recipe that is easily customizable. I kept mine meat-free, however, if you choose to add meat make sure it’s fully cooked before adding to your egg roll mixture. This version of egg rolls has:
- Egg Roll Wrappers
- Shredded Cabbage
- Diced Mushroom
- Crumbled Tofu
- Shredded Carrots
- Green Onion
- Flavorings: Tamari, Rice Vinegar, Salt & Pepper, Garlic Powder, and Onion Salt
- Sesame Oil & Avocado Oil
If you choose to add meat make sure its fully cooked, shrimp, cooked sausage, chicken or beef are great add-ins.
How do you wrap an egg roll?
- Set up a small station for you to wrap the rolls. I like to use a cutting board.
- Place the wrapper on your cutting board, you want a diamond shape, so it should be pointing at you.
- Place about 3 tbsp of your filling in the center. Roll up the bottom point so it just covers the filling.
- Fold in the left side of your wrapper to cover the center and then fold in the right side to cover the left side. It will like an envelope!
- Starting at the bottom roll your egg roll up to the top point, brush some water over the top point and seal your egg roll. If your sides need sealing brush them with water too.
- Repeat till finished with your egg roll filling.
Love egg rolls, also try Egg Roll in a Bowl!
Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}
Air Fryer Egg Rolls are absolutely Delicious! Perfect as a meal, snack or crowd-pleasing appetizer! Not fried, and packed with veggies these egg rolls will be ready in minutes!
Ingredients
- 12 Egg roll wrappers
- 3/4 cups shredded carrots
- 1 1/4 cup mushrooms finely diced
- 2 cups bean sprouts
- 3 cups cabbage
- 1 14 oz block of firm tofu, pat dry and crumbled
- 1 tbsp sesame oil
- 1 tbsp avocado oil (reserved for brushing over egg rolls)
- 1/2 tsp black pepper
- 1 tbsp onion salt
- 1 tbsp garlic powder
- 2 tbsp Tamari
- 1 1/2 tbsp rice vinegar
- 1/3 cup cilantro leaves
- Sweet Red Chili Dipping Sauce ( I love Thai Kitchen brand)
Instructions
- Preheat a frying pan over medium-high heat.
- Add the sesame oil & crumbled tofu. Cook for 2-3 mins stirring often.
- Add in the carrots, mushrooms, beans sprouts and cabbage. Cook down for 2-3 minutes till cabbage is wilted.
- Add in tamari, spices, and rice vinegar, and cilantro leaves. Stir till well combined and remove from heat.
- Assemble egg rolls (detailed description in my post). Brush avocado oil or olive oil over the egg rolls. Brush the bottom of your air fryer basket with oil.
- Place egg rolls in your basket seam side down and not touching each other.
- Air Fry at 400 for 8 minutes turning once at halfway.
Skillet
Heat a cast-iron skillet and place in enough avocado oil to cover the pan. Place seam side down and cook till brown flip and repeat, may need to add more oil. Place on a plate with paper towels to help absorb oil.
Nutrition Information:
Yield:
12Serving Size:
1 { 4 Freestyle Points}Amount Per Serving: Calories: 127Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 859mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 8g