While Nick and I are spending time with our Peanut, I would like to introduce you to a few of my lovely blog friends.
Hope is a fellow Pennsylvanian who shares recipes and recaps of local food events at Hope in the Kitchen. She also recently got married and spent her honeymoon in Germany. I suspect Nick and her husband, Adam, would really bond over schweinshaxe and liters of Augustiner.
First, I would like to say congratulations to Emily and Nick! I am sure they are in heaven right now with their little bundle of joy. I wish them all the best in this new life together!
Second, I am so thrilled to be a guest blogger here at The Culinary Couple. Emily and Nick are masters of the kitchen and I always look forward to reading about their culinary adventures and the recipes they post!
Today I’d like to share with you a recipe that is tasty and easy to prepare – two criteria that I’m always looking for in recipes for quick week night dinners. This Asian Turkey Meatball recipe whips together quickly and the bake time is surprisingly short. I enjoy these meatballs with a simple dipping sauce over brown rice, with a side of steamed vegetables.
Asian Turkey Meatballs
Recipe and sauce adapted from SkinnyTaste
For Meatballs
- 1/4 cup panko bread crumbs
- 1 1/4 pound lean ground turkey
- 1 egg
- 1 Tablespoon fresh ginger, grated
- 2 cloves garlic, pressed
- 1/2 teaspoon salt
- 3 scallions, thinly sliced
- 1 Tablespoon low sodium soy sauce
- 2 teaspoons sesame oil
Preheat oven to 400 degrees F. Combine all ingredients in a large bowl. Using your hands, make sure all of the ingredients are well incorporated. Shape 1/4 cup of mixture into a ball and place in a 9×13 glass baking dish sprayed with nonstick spray. Repeat with remaining mixture. Bake 20 minutes or until completely baked through. Transfer meatballs to a serving bowl.
For Sauce
- 1/2 cup low sodium soy sauce
- 2 Tablespoons sesame oil
- 3 Tablespoons white vinegar (or rice wine vinegar)
- 1 Tablespoon brown sugar
- 2 cloves garlic, pressed
- 1 Tablespoon fresh ginger, grated
- 4 green onions, thinly sliced
- Dash of red pepper flakes
Combine all ingredients in a small bowl. Let sit for 30 minutes to allow flavors to mix. Serve sauce in small dishes alongside meatballs for dipping or pour sauce over all the meatballs in the serving dish (you may not need all the sauce if you chose this method).
I hope you try these meatballs soon! The flavors are very dynamic but something about meatballs and rice is a very comforting fall dinner! You can also experiment with flavors – you can toss in some lime juice or cilantro into the sauce for extra taste.
Enjoy!
I love this! One of my peeves is that most “quick weeknight recipes” are carb based … Ugh. I will try this soon!