I’ve been working on this recipe for about a month now. I’m lucky enough to live near a year round farmers’ market with local poultry and meat vendors. A few times now, I’ve picked up some ground turkey. The first time, I used it to make the the meatloaf. Since then, I’ve been working on these meatballs and I think I like this recipe enough to post it for all of you.
Asian Turkey Meatballs
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/4 large onion
- 10 medium to large shitake mushrooms, minced
- 1/4 cup panko
- 1 lbs ground turkey
- 1 large egg
- 1 tbsp ginger, minced or dried
- 1/2 tsp salt
- 1/4 cup chopped cilantro (fresh is best, but dried will do)
- 1 Tbsp sodium soy sauce
Preheat the oven to 450°F. Line a medium baking pan with a nonstick mat (I use these) or spray with a neutral cooking oil.
In a medium pan, heat the sesame oil over a medium-low heat. Add the garlic, onions, and mushrooms and sauté until all are soft and the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Once the garlic, onions, and mushrooms, let them cool for five minutes, then mix with the rest of the ingredients. It’s probably going to be easiest to just smush them together using your hands.
Form into balls that are approximately 1.5 inches in diameter and space evenly in the prepared pan. I ended up with 15 meatballs total. Bake for 15-20 minutes or until slightly browned on the outside and no pink is left on the inside.
I served these with some homemade carrot-cucumber pickled slaw and an egg drop corn soup (recipes to come!) and it made an excellent healthy dinner with plenty of leftovers.