Saturday, May 9, 2015

Spicy Asian Meatballs

Tired of the same old take-out? Try something different right here in your own kitchen. This is an easy to fix exotic delight. You might think that is a lot of noodles, however you will find they make a perfect bed for these spicy gems.

And an easy clean-up! By using ground poultry, low salt ingredients you will be surprised at how healthy this turns out.

  • 1 pound (lean) ground turkey (my store did not have chicken)
  • 1 egg
  • ½ cup panko bread crumbs
  • 1 tsp red pepper flakes adjust to desired level of spiciness
  • ½ cup green onions, finely diced
  • 2 teaspoons garlic powder
  • 2 teaspoons powdered ginger
  • ¾ teaspoon kosher salt
  • 3 tablespoons honey
  • 3 tablespoons cider vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame seeds
  • Egg noodles
  • Frozen Snow peas or Sugar snap peas

Preheat oven to 350 degrees.

Slice the green onions in thin slices then chop it up into very small pieces.
In a large bowl, mix together ground turkey, egg, bread crumbs, red pepper flakes, green onions, garlic powder, and salt. 

Use a short handled wooden spoon for this then set aside for 15 minutes. This allows the bread crumbs to expand.

Then roll into 1" balls. I used a small scoop to make this easier. 

Place on a parchment-lined baking sheet and bake for 18-22 minutes, or just until the center of each meatball is cooked.

While the meatballs are in the oven, start the water for the noodles.
Transfer meatballs to a large skillet on a cold stove.

In a small bowl, whisk together honey, vinegar, and soy sauce. Mix this well or the honey will just go to the bottom and stay there.

NOTE: When measuring any kind of sticky liquid, have a damp paper towel handy to wipe the bottle and the inside of the cap. Also spray the measuring utensil with cooking spray first. That way the syrup or honey will slide right out and you get the full measure.

Drizzle this sauce over the meatballs.
Cover skillet and turn stove on to medium heat, stirring every 2-3 minutes as needed to keep the meatballs from sticking to the bottom of the pan. Cook just until the mixture begins to steam. Remove from heat, sprinkle with sesame seeds. The soy mixture will have thickened up and makes a nice glaze for the meatballs.
Serve these meatballs with a nice big side of noodles and some snow peas, or as used here some sugar snap peas.

Love fixing something different once in awhile. The Asian taste for this dish beats anything you can get from carry-out.

Here's a memory from the 5th Dimension:

Joyfully serving my Master Indy.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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