ChezCindy: Asian-style Turkey Meatballs

This week I tried two new recipes.  One really delicious.  The other, just okay.  You can guess which one worked out in that I am writing about Asian-style turkey meatballs.  The other was for Japanese Fried Chicken.  The recipe looked great, and I had all of the necessary ingredients.  I should have known better not to make the fried chicken.  I rarely have success with deep frying foods.  I just haven't mastered this cooking skill.  When I was a kid, my parents didn't deep fry food, so I guess it is a hereditary thing.  Deep frying food requires anywhere from 6-10 cups of oil.  And then there is the question of how to dispose of all the oil.  Maybe I need to consider getting an air-fryer.  Hmmm.  Another new toy.  For now, I'll stick with roasting meatballs in the oven.

I served the meatballs as lettuce cups.  They'd also be good with fluffy rice and steamed green beans for dinner.  Or as an appetizer for a party.

 

Asian-style Turkey Meatballs
1 pound ground turkey
1/3 cup plain breadcrumbs
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh parsley
1 large egg
1 garlic clove, minced
2 tablespoons soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Asian Meatball Sauce
1/4 cup hoisin sauce
1/4 cup Thai sweet chili sauce

2 tablespoons gochujang siracha sauce (Weak Knees brand recommended)

Make the Meatball Sauce:  Combine the hoisin, sweet chili sauce, and gochujang siracha sauce in a medium size mixing bowl, stirring to combine.  Set aside for use with the meatballs.

Make the Meatballs:  Preheat the oven to 450 degrees.

Working with a large mixing bowl, combine all the meatball ingredients together, mixing until evenly combined.  Scoop out the meat mixture into 1-ounce portions to form meatballs roughly the size of a golf ball.  Place the meatballs in a single layer onto a large sheet pan with sides.  Roast the meatballs in the preheated oven for 10 minutes.

Remove the sheet pan from the oven, brush the meatballs with half of the sauce.  Continue baking until the meatballs are browned and reach an internal temperature of 165 degrees, about another 5-6 minutes. 

Remove from the oven.  Transfer the cooked meatballs to the bowl with the remaining sauce.  Toss to coat with the sauce.  Serve with a garnish of thinly sliced carrots, cucumber, red pepper, and cilantro or parsley.  Serve in a lettuce cup for an appetizer, or with steamed white rice for dinner.  Serve hot or at room temperature.