Tuesday, February 21, 2012

Asian Turkey and Ginger Meatballs


These meatballs are so simple, delicious and easy to prepare.  You can serve them alone or on a bed of brown rice...or even add them to low sodium broth with some veggies to make a tasty soup.  I include a quick recipe for a sauce you can serve on the side for dipping or drizzle over the meatballs.  I also like to garnish them with scallions.  Enjoy as an appetizer or main course.  This dish definitely hits the spot when you are craving a cozy, simple dish with Asian flair.  :-)






Ingredients for Meatballs:
1 pound lean white ground turkey meat
1 tablespoon fresh grated ginger root
2 cloves crushed garlic
3/4 cup Panko (Japanese breadcrumbs)
1 egg
2 scallions chopped finely
A touch of spicy sesame oil to taste (I used 1/2 teaspoon)
1 teaspoon low sodium soy sauce
Pepper to taste (be careful because the spicy sesame oil is HOT :))

Ingredients for Dipping Sauce:
3 tablespoons Ponzu- you should be able to find this at your local grocery store and definitely at any Japanese market- if you can't find it you can use soy sauce instead; here is a link in case you are interested in Ponzu http://en.wikipedia.org/wiki/Ponzu)
1 tablespoon rice vinegar
2 tablespoons Sake
2 tablespoons water
1 teaspoon sugar
1 teaspoon cornstarch


PS- for a more low maintenance sauce- just add some spicy sesame oil to low sodium soy sauce and use for dipping!


Instructions:

First pre-heat your oven to 375 degrees.  Then take all the ingredients for the meatballs and combine them well in a large bowl:




 



And form into meatballs about 1.5 inches in diameter:


Line them nicely onto a baking sheet (I lined my sheet with aluminum so the baking sheet wouldn't get too messy--less dishwashing!):







And now for the easy part- place the sheet with the meatballs into the oven and cook for 10 minutes.  Then flip the meatballs and cook another 10 minutes (total cooking time=20 minutes).  While the meatballs are cooking in the oven, add all the sauce ingredients except the cornstarch to a small pot and stir well over medium heat.  Then, add the cornstarch and make sure it is well dissolved and continue to stir as the sauce thickens.  If you want the sauce thicker, you can add a bit more cornstarch.  

Once the 20 minutes are over, take the meatballs out of the oven and serve however you like (I served mine over brown rice, drizzled the sauce on top with scallions)!  






Another way to serve them up:


    

3 comments:

Audrey said...

Just made these - so so good! Highly recommend!

Solmaz Amirnazmi said...

Audrey- so glad you liked them! I was thinking about making them again tonight :-)

Ray Snowden said...

I made these last night and both my wife and I loved them! I could not find Ponzu sauce in our local market, but I found mirin and a recipe for ponzu (1/2 cup lime or lemon juice, 2 TBSP rice vinegar, 1/3 cup soy sauce, 2 TBSP mirin, 2 TBSP light brown sugar).. From there, I made your sauce and it was wonderful. We will definetely be making this again! Thank You! Ray Snowden