Oriental Turkey Meatballs Food

ASIAN TURKEY MEATBALLS WITH LIME SESAME DIPPING SAUCE

Steps:

• Preheat oven to 500°F.
• In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil.
• Gently mix with your hands until combined well.
• Shape meatballs 1/4 cup in size and transfer to a baking sheet.
• Bake until cooked through and browned, about 15 to 18 minutes.
• For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl.
• Add the scallions and set aside.
• Transfer the meatballs to a serving dish.
• Stir the sauce, then drizzle the meatballs with a little of the sauce.
• Serve the meatballs with the remaining sauce on the side.

ASIAN TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until well browned, 20 to 25 minutes.
• Meanwhile, make the dipping sauce. Smash ginger with the heavy side of a knife and place in a small pot. Add brown sugar, soy sauce, rice vinegar. Stir over medium-low until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and divide sauce among small cups.
• Serve meatballs alongside sauce, with toothpicks for dipping.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

ORIENTAL TURKEY MEATBALLS

Steps:

• Mix the mince, chillies, half the spring onions and 1tbsp soy sauce together in a bowl. Shape into 12 even-sized meatballs with wet hands.
• Heat 1 tbsp oil in a large frying pan and fry the meatballs until brown all over (you may need to do this in 2 batches). Transfer to a plate lined with kitchen paper.
• Add a third of the stock to the pan and heat until it simmers, stirring with a wooden spoon to shift any meat stuck to the pan.
• Return the meatballs to the pan with the rest of the stock, the remaining soy sauce, sweet chilli sauce and vinegar.
• Bring back to the boil, reduce the heat and partially cover. Simmer gently for 5 minutes.
• Add the cornflour paste and heat for a further 5 minutes, or until the sauce thickens. Cook the rice according to packet instructions and steam or lightly boil the boil the pak choi. Serve with the meatballs.

ASIAN TURKEY MEATBALLS

Steps:

• Preheat oven to 450.
• In medium bowl combine breadcrumbs and 3 tablespoons water. Let stand for 5 minutes. add turkey, scallion whites, cilantro, fish sauce, hot sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently combine and from into 12 meatballs.
• In large nonstick skillet, heat 1 teaspoon oil over medium-high heat. In batches brown meatballs on all sides, 10 minutes total (add oil as needed). Transfer to baking sheet and bake until cooked through (10 minutes). Serve meatballs with rice, scallion greens, anf lime wedges.

ASIAN TURKEY MEATBALLS WITH CARROT RICE

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
• Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
• In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.