Asian Turkey Meatballs with a Crunch
Two of my favorite things – meatballs and Asian flavors are joined together to make a fantastic appetizer or meal in less than 30 minutes. Forget the same old beef or pork meatballs, these Asian Turkey mini-meatballs with a crunch are easy to make. These savory little treats have great Asian flavors thanks to garlic, fresh ginger and soy sauce and a surprise crunch inside from a water chestnut. Although a few more ingredients are required for this than our normal recipes, they are all easy to find items in your grocery store and it doesn’t take that much prep work.
1 1/2 pounds ground turkey
1/4 teaspoon each salt & pepper
1 garlic clove, minced
1 1/2 teaspoons fresh ginger, minced
Zest of 1 lime
1/4 cup dry bread crumbs
1/2 cup chopped scallions (green part only)
3 tablespoons soy sauce
1 egg, beaten
1 can (8 ounces) sliced water chestnuts
Small ice cream scoop (1 to 1 1/2 tablespoon)
Non-stick skillet w/2 tablespoons vegetable oil
Preheat oven to 350 degrees.
Cut slices of water chestnuts in half, set aside.
In a bowl, combine the rest of the ingredients and mix well to combine.
Using the ice cream scoop, form the meatballs and lay out on a sheet tray. After all the meatballs are formed, insert a piece of water chestnut in each one. (You may have to reform the meatball.)
Heat the oil in the skillet, and sauté the meatballs until browned. Transfer back to the sheet tray, heat in oven for 10 minutes. (Internal temp should be around 160.)
Can be served hot or room temp. Garnish with some scallions and white sesame seeds. Choices for dipping sauces: plum sauce, teriyaki sauce, soy sauce, etc.