by lapadia
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lapadia's Notes:
1 tablespoon grated fresh ginger Ask a question about this ingredient
1/3 cup shredded carrot Ask a question about this ingredient
1/3 cup chopped green onion Ask a question about this ingredient
2 tablespoons parsley Ask a question about this ingredient
2 cloves smashed garlic Ask a question about this ingredient
1/2 teaspoon red pepper flakes (optional) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 oz. fresh bread cubes Ask a question about this ingredient
1/4 teaspoon toasted sesame oil Ask a question about this ingredient
1 egg white lightly beaten Ask a question about this ingredient
1 lb. of ground turkey (or a ground meat of your choice) Ask a question about this ingredient
Safflower oil for frying Ask a question about this ingredient
Vermouth to deglaze Ask a question about this ingredient
Toasted sesame seeds to garnish Ask a question about this ingredient
In a large bowl add the turkey and egg white; set aside.
Ask a question about this stepIn the bowl of a food processor, pulse the ginger, carrot, onion, parsley, garlic, red pepper flakes, salt, bread cubes and sesame oil a few times to mince and incorporate. Add to the turkey mixture, toss to combine. Gently shape into 16 medium size balls or 32 cocktail size.
Ask a question about this stepIn a 12-14 inch oven proof skillet, heat the oil over medium high heat. Working in batches, if needed, add the meatballs and cook until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side. Place the balls on paper towels to soak up some oil, deglaze the skillet with vermouth and add the meatballs back, place in the oven to bake for 15 minutes.
Ask a question about this stepIn the meantime, make the lemon glaze (adapted from a Martin Yan recipe): In a sauce pan, whisk together 6 tbls. honey, 2 tbls. plum sauce, zest from one lemon, ¼ cup fresh lemon juice, its pulp and salt to your taste. Bring to a boil over medium heat; add ½ tsp. cornstarch dissolved in 1 tbl. water and cook, stirring until sauce boils and thickens.
Ask a question about this stepAfter the meatballs have cooked for 15 minutes, pour the lemon glaze over the top, coat all sides. Bake another 15-20 minutes, baste halfway through.
Ask a question about this stepRemove from the oven, baste, garnish with sesame seeds.
Ask a question about this stepHi BlissfulBaker! I am thrilled you and your husband liked my recipe. Subbing the mango sounds great, really any sweet sauce will do. When we have done the burger variation, I don't make the lemon sauce, we just bbq them and used all the condiments (of choice) we use for a ground beef burger. I also like to put them on my homemade slider buns - recipe onsite. BUT...you gave me a great idea to thicken the sauce and make the burger...I will try that next time and try a coleslaw mix on it...yum! Glad you liked and thanks for your idea :)
Lemon & ginger are 2 of my favorite flavors, so this is on my list to try. Regarding the sauce, is there enough leftover to flavor the rice, or do you recommend doubling the sauce, or pre-flavoring the rice in another way?
Hi and Happy St. Pat's! There is enough sauce for rice, I recall keeping a small leftover container of it in the refridgerator and having seconds. Enjoy! (ps - I have also made bbq slider-sized burgers with this turkey ingredient combo, and they were gobbled up by everybody, even the people who were skeptical of a turkey burger..who went back for seconds!)
Thanks for your quick reply! This will be on the menu soon.
Saved! Looks great.
Sounds so delicious!
Delicious is exactly what everyone at the dinner table thought...thanks!
This has been added to my Meyer lemon recipes is an instant!!
OH! Meyer lemon would be fantastic to use with this glaze. Thanks and enjoy when you make it!
whoops - forgot the "thumbs up" - definitely trying this.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
When I told my husband I was making turkey meatballs, he laughed & said, why? It was fun to see the look on his face when he took his first bite. He said he's never had ground turkey that flavorful. Thank you for this recipe. It's definitely a keeper! Since I was serving it over angelhair pasta, I chose not to thicken the sauce. I just whisked together the syrup ingredients (subbing mango chutney for the plum sauce) & poured it over the meatballs. When the meatballs were cooked, I poured the leftover liquid over the pasta. Voila - dinner served. I'm planning on trying your turkey burger variation next time though, and for that I will thicken the sauce. Do you top the burgers with anything, or are they flavorful enough that all they need is the bun?