Ok, so what is with life getting in the way of posting??? Sorry…weak moment.
I was lucky enough earlier in the year, to be invited to a Chinese New Year party, and so there was an obvious theme for the pot luck buffet. I knew some of the dishes that the host and guests were making, and so I needed to try to come up with something that would compliment the table. My mind went blank as to what to make. Nothing inspired me in all my cookbooks, so I decided that sometimes, you have to go back to party basics. Growing up, I was never a big fan of Swedish meatballs, but back in the day, they were the star of crockpots everywhere! So for the party, and to pay homage to the Swedes, I decided to make an asian meatball. Perfect. So, I looked online for ideas and came across this recipe from Aggie’s Kitchen. What caught my eye was the chili garlic glaze. I figured that would help in two ways – keep them tasty and keep them moist. Who likes dry, flavorless meatballs?
asian turkey meatballs with chili garlic glaze (adapted from Aggie’s recipe)
2 lbs. lean ground turkey (not the 99% lean!)
2 TB ginger, grated
1/2 cup shredded carrots
1/2 cup red bell pepper, diced
1/2 cup green onions, sliced
1 clove garlic, minced
1 jalapeño pepper, minced
2 TB soy sauce
1 TB sesame oil
1 tsp kosher salt
ground black pepper
chili garlic glaze:
6 TB soy sauce
4 TB chili garlic sauce
2 TB brown sugar
4 TB water
1 TB jalapeño, minced
get started on the meatballs:
Preheat oven to 400. In a large bowl, combine the turkey and the rest of the ingredients until just mixed together. Do not over mix. Scoop about 1.5 tablespoon of turkey mixture and roll in your hands lightly and place on a baking sheet coated with cooking spray. Make sure the size is slightly smaller than a golf ball so it can be picked up with a toothpick easily. Bake in the oven for 10 minutes. While the meatballs are cooking, prepare the glaze by whisking the ingredients in a small bowl until the brown sugar dissolves. Set aside 1/2 of the glaze and place in a small bowl for dipping. After the meatballs have baked for ten minutes, brush the meatballs with the glaze. Bake for another 3 minutes until cooked through. Discard glaze. Serve with dipping sauce.
note: this makes about 42-48 meatballs.
Looks great, Erin. I will try them without the soy–allergy for me–and give you some feedback. Thanks for sharing!
Thanks! I would add some additional salt since you are cutting the soy…hope you like them!
These were a HIT at my Chinese New Year party!!