Ground turkey was on sale, so it seemed like a good time to use some in meatballs with Asian flavors, two things of which L. is very fond. I am not a big fan of ground turkey, often finding it bland or dry, but this recipe resolved those issues and we ended up with flavorful meatballs, enjoyed by both.
This recipe is an easy dinner protein to make and, in smaller size, would also be a good cocktail nibble. For our purposes, this made 8 golf ball sized meatballs.
1 lb of ground turkey
2 tbsps finely chopped scallion or spring onion
1 tsp grated fresh ginger
1 Tbsp soy sauce
1 Tbsp vegetable oil
2 Tbsps hoisin sauce
1 Tbsp Dijon mustard
1 Tbsp dry white wine
Salt to taste
Mix the turkey, scallions, ginger, soy sauce and 1 teaspoon of the oil together in a bowl and form into 8 meatballs.
Heat the remaining 2 teaspoons of oil over medium heat in a skillet. Cook until browned on all sides (about 5 minutes).
Lower the heat and add the hoisin sauce, mustard and white wine to the pan. Cook the meatballs for an additional 7 minutes, rotating them on all sides in the pan so that they get coated in the glaze that will form as the hoisin, mustard and wine form a cohesive sauce.
I served this as one of the components of a dinner rice bowl with daikon two ways.
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