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Cooking up a solution to high cholesterol

Last Modified: 8/31/2018

According to the Centers for Disease Control and Prevention (CDC), it’s estimated that more than 102 million American adults (20 years or older) have cholesterol above the recommended healthy levels. More than 35 million of these people have levels of 240 mg/dL or higher, which puts them at an elevated risk for heart disease. To combat statistics like these, September has been designated National Cholesterol Education Month.

Several factors can contribute to elevated cholesterol, and some are within our control. Diet is one such factor. We can manipulate the food we take in to lower both our cholesterol and our risk for complications due to elevated cholesterol. Sarah Mohrman, RDN, CD, MA, dietitian/coordinator wellness and marketing, Parkview Physicians Group – Cardiology takes us shopping to show just how easy it can be to navigate the grocery aisles on your next trip. To put these principles into practice, she offers one of her favorite low-cholesterol recipes, prepared here by Parkview Chef Ryan Eckert.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

For the Meatballs
1-1/4 pounds 93% lean ground turkey
1/4 cup panko crumbs
1 large egg
3 scallions, chopped
1 clove garlic, minced
1 tablespoon ginger, minced
1/4 cup chopped fresh cilantro
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil

For the Dipping Sauce
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons sesame oil
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons water
1 tablespoon chopped fresh scallion
Pinch chopped cilantro

1. Preheat oven to 500°F.
2. In a large bowl, combine the ground turkey, panko, egg, scallions, garlic, ginger, cilantro, soy sauce and sesame oil. Gently mix with your hands until combined well.
3. Shape meatballs 1/4 cup in size and transfer to a baking sheet. Bake until cooked through and browned, about 15 to 18 minutes.
4. While the meatballs are cooking, mix the Dipping Sauce ingredients. Serve meatballs with Dipping Sauce and enjoy.

Adapted from a recipe featured on skinnytaste

*Special thank you to Ted's Market. 

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