Last week I had a pound of frozen, ground turkey and zero inspiration.
I googled “ground turkey recipes” and found a super easy and fast meatball recipe.
Meatballs usually are not something you associate with “Asian Cuisine”, at least not in my life…when I hear meatballs I think:
Pasta. Bread. Garlic. Parmesan. Carbs. Marinara. Carbs.
So I am pretty excited to find a meatball that doesn’t have me reaching for copious amounts of bread all night long!
I made a combo of brown and Jasmine rice, which I was super scared to do. I didn’t realize that I was pretty much out of brown rice so decided to throw in some Jasmine Rice.
Mikey was rushing me out the door to go for a jog and convinced me that all rice cooks the same…It worked! (I don’t recommend this).
This dish came together quickly and we liked it enough to add it to the “keep file”.
Time to begin.
Or baby cereal.
What came first?
Chicken or the egg???
AAAAAAAHHHHH, raw meat. Gross.
Mix it all together.
I use a fork/spoon combo so I don’t have to use my hands.
The smell of this makes Mikey cringe.
Roll them into balls O’ meat and put into a 500 degree oven for 15 minutes.
While those cook make the lime dipping sauce.
Mix that all together.
Put those meatballs over rice, top with some cilantro and spoon on a little sauce.
Here are a few side notes I would like to leave you with.
Number 1. Use less salt. The soy sauce gives a lot of flavor/salt and you can always addmore on top after the meatballs cook.
Number 2. The Lime sauce is a little tangy. I would use less or no lime juice next time and probably add about a tablespoon of Sriracha Sauce (our favorite condiment). The Sriracha would give it a better flavor and kick up the spice too.
Number 3. I used minced ginger (1 Tablespoon) in the meatballs but did not take a picture of it. Include that, it’s the best part!
Number 4. I wish that I would have had toasted sesame seeds to sprinkle over the top. Or toasted almonds. Really anything to add a little crunch is recommended!
Recipe: Asian Meatballs with Sesame Lime Dipping Sauce.
Makes about 15-20 Meatballs
1/4 cup milk (I used 1%)
1/4 cup fine dry bread crumbs (I used Panko)
1-1/2 pounds ground turkey
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped ( I didn’t have these, which is a bummer because the added crunch would have been great).
1 Tablespoon finely minced ginger root
1/2 teaspoon salt
1/2 cup chopped fresh cilantro plus
1/4 cup sprigs (for garnish)
5 tablespoons soy sauce
4 teaspoons Asian sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Accompaniment: steamed white rice
Put oven rack in middle position and preheat oven to 500°F.
Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.
Add ground turkey, egg, water chestnuts, salt, chopped cilantro, minced ginger, 1 tablespoon soy sauce, and 2 teaspoons sesame oil and mix with your hands until combined well.
Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes. (I had to use two 9×13 dishes to fit all the meatballs).
Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
Serve meatballs with remaining sauce.
Makes 4 (main course) servings.
I found this recipe through a google search and it is from this website: http://tipnut.com/ground-turkey/. This link also has other tasty ideas using ground turkey.