Sunday, February 2, 2014

Turkey Meatballs

Last night we had a fun evening with friends.   A few weeks earlier, we'd discussed starting a cooking club where each of us would make a recipe we'd never tried before.   It was a fun night of cooking and laughs and all the recipes we tried were delicious.  

Tim and I drew the appetizer, so we were up first.  These turkey meatballs had an Asian flare to them and every gave them a thumbs up.  We also thought, you might be able to make these into burger patties for a tasty sandwich.


    1 pound ground turkey
    2 scallions, very finely chopped
    1/2 cup very finely chopped cilantro
    1 tablespoon sesame oil
    1 tablespoon vegetable oil
    2 tablespoons soy sauce
    1/2 cup fine, dry bread crumbs (unseasoned)
    1 egg, lightly beaten

    Sweet Soy Dipping Sauce:

    1/4 cup brown sugar
    1/4 cup soy sauce
    1 tablespoon rice vinegar
    2 or 3 slices fresh ginger smashed with the side of a heavy knife

  1. To make the meatballs: Heat the oven to 400.
  2. Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
  3. Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
  4. To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
  5. Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.  We also added 1 tablespoon of cornstarch mixed with 2 tablespoons of water the help with the thickening process, but this is optional.
  6. Fish out the ginger and serve in small cups for dipping.
These meatballs were a hit, these were the last two left!

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