Tag: meatballs

Bobbe’s Asian Inspired Turkey Meatballs

This is by far one of my favorite things to do with ground turkey & ground pork.

Meatballs

For those who asked for my recipe, it’s below. Truly this is one of my favorite things to make for dinner. It’s one of those recipes that just gets better the longer it sits, so I usually make double so I have some to take for lunch the following day.

There are two things I like to serve it over. The first is cauliflower fried rice which is basically just fried rice subbing riced cauliflower for actual rice. Use your favorite recipe or click here for mine. The other thing that is absolutely insanely delicious is green rice, which is basically rice made with a whole lot of green herbs (think cilantro, parsley, spinach) combined with other things like Poblano and jalapeno peppers and onions that have been pulverized and blended with liquid until smooth. (I will post that recipe soon.)

Until then, enjoy and if you try this recipe, please let me know how you liked it!

Bobbe’s Asian Inspired Turkey/Pork Meatballs (Makes about 14 meatballs)

Meatball Ingredients:

  • 1 lb ground pork
  • 1 lb ground turkey
  • Zest of 1 lime
  • Juice of one lime (or 3 Tbsp.)
  • ½ c. fresh cilantro finely chopped (use more if you love cilantro like I do!)
  • 2 Tbsp. fresh chives finely chopped
  • 2-3 Tbsp. freshly ground ginger
  • 2 Tbsp. finely diced garlic
  • 1 small red onion finely diced
  • 2 Tbsp. Toasted Sesame oil
  • 2 Tbsp. Soy sauce
  • 2 eggs lightly beaten
  • ½ C. Panko bread crumbs Use what you like. Regular bread crumbs work as well as crushed pork rinds (keto)
  • Salt & fresh ground pepper

Meatball Directions:

Preheat oven to 375 degrees

  • Combine all ingredients, mixing well by hand.
  • Form the meat into 1.5” balls (or whatever size you like)
  • Bake for 20-30 minutes until juices run clear

Meatball Drizzle Ingredients:

  • 2 ½ C. Balsamic vinegar
  • 1 C. Soy sauce
  • ½ C. brown sugar
  • ½ C. honey
  • 2 Tbsp. fresh ground ginger
  • 1 Tbsp. fresh garlic
  • Salt & Pepper

Drizzle Directions:

  • Put all ingredients into a small saucepan
  • Stir well to combine
  • Bring to boil. Stir until brown sugar melts.
  • Reduce to simmer
  • Simmer until reduced by at least half.
  • Drizzle over meatballs.

meatballs1

Turkey Meatballs with Asian Flare.

I started making these little bites of delicious love many moons ago. Even though we have been on a ground chicken kick for a while, these balls certainly remain a favorite!

Why does it feel like I am always talking about Meatballs?

I resurrected this recipe when I discovered a package of ground turkey lurking in the back of our fridge. I remember it was supposed to become the main ingredient of a turkey meatloaf recipe I want to try. I wasn’t feeling especially creative last night, so I went with a recipe I’ve done so often, I know it by heart.

Hello beautiful Asian Inspired Meatballs with super yummy sauce. These balls are great for a main course but work beautifully as appetizers as well.

INGREDIENTS:

MEATBALL INGREDIENTS:

2 lbs. ground pork or ground beef (I haven’t tried these with ground chicken yet.)

2 tsp. Toasted sesame oil

1/2 cup steel cut oats (more if necessary)

1/2 tsp. ground ginger (fresh is best)

2 eggs

3 tsp. minced garlic

3 green onions thinly sliced

1/2 cup chopped cilantro

optional garnish: toasted sesame seeds, sliced scallions

ASIAN SAUCE INGREDIENTS:

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves, minced

2 Tbsp. soy sauce

1 tsp. sesame oil

1 tsp. ground ginger

DIRECTIONS:

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (about one inch), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, pour the sauce over the meatballs and gently stir them until coated.

Serve warm, and sprinkle with additional garnish. (I used sesame seeds and cilantro. Green onions would be nice as well.)

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