yummmmy
So you made the One Pot Gingery Chicken and Rice and unless you added more chicken to the pot (which you can totally do!) you most likely will have a boatload of leftover rice. Seeing I had ground turkey in the fridge, I decided to make Asian meatballs to go with my leftover Asian inspired rice. Holy smokes, these turkey balls are moist, gingery, garlicky and go really well with the rice! The sauce can either be poured overtop the meatballs or served on the side, as a hors d’oeuvres dipper. For the leftover meal, I opted for 1 1/2″ diameter balls. If you were making these for an hors d’oeuvres, however, I would make them about 3/4″ diameter and serve with fancy toothpicks.
For the meatballs:
Preheat oven to 425. In a medium sized bowl, mix turkey, 1 teaspoon sesame oil, 1/2 cup of panko, zested ginger, 1 egg (beaten), 1 tablespoon sriracha, and 1/2 cup scallions. You may need to add more panko to get your consistency right. It will look something like this.
don’t worry, it will be yummy soon enough!
The mixture will be sticky, but you should be able to form loose meatballs without too much trouble. 1 lb of ground turkey will make roughly twelve 1 1/2″ sized meatballs. Bake at 425 for 7-10 minutes per side, total time 14-20 minutes, flipping once when browned.
brown us up!
FOR THE SAUCE:
Whisk together hoisin, rice vinegar, zested garlic clove, soy sauce, sesame oil, hot chili paste, and zested ginger. Serve at room temp and spoon over meatballs. Serve meatballs atop leftover asian rice or alone. Final touch; garnish with scallions and sesame seeds, collect accolades.
Yes, please!
Asian Meatballs
Prep time: 20 minutes
Bake time: 20 minutes
Print This Recipe!
Serves 4-6 people, 2 large meatballs each
Meatball Ingredients:
- 1 lb ground turkey
- 1 teaspoon sesame oil
- 1/2 cup panko breadcrumbs
- 1″ of zested ginger (use a peeled nub about half the size of your thumb)
- 1 egg, beaten
- 1 tablespoon sriracha sauce
- 1/2 cup thinly sliced scallions
- scallions and toasted sesame seeds for garnish
Sauce:
- 1/3 cup hoisin sauce (you can find it in the international aisle at Kroger, look hard!)
- 1/8 cup rice vinegar
- 1 large garlic clove, zested
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon hot chili paste (try to find sambal oelek, again, Kroger!)
- 1/2″ zested ginger
Instructions:
For the meatballs:
Preheat oven to 425. In a medium sized bowl, mix turkey, 1 teaspoon sesame oil, 1/2 cup of panko, zested ginger, 1 egg (beaten), 1 tablespoon sriracha, and 1/2 cup scallions. You may need to add more panko to get your consistency right.
The mixture will be sticky, but you should be able to form loose meatballs without too much trouble. 1 lb of ground turkey will make roughly twelve 1 1/2″ sized meatballs. Bake at 425 for 7-10 minutes per side, total time 14-20 minutes, flipping once when browned.
For the sauce:
Whisk together hoisin, rice vinegar, zested garlic clove, soy sauce, sesame oil, hot chili paste, and zested ginger. Serve at room temp and spoon over meatballs. Serve meatballs atop leftover asian rice or alone.
Final touches: garnish with scallions and sesame seeds.
