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Talking Turkey (Meatballs) – Scallion Meatballs with Soy-Ginger Glaze and Carrot Rice

Meatballs are always a family favorite and provide a lot of versatility when I make then. Typically, they start off with a meal that includes some type of pasta, but the meatballs are also fantastic for meatball subs or meatball parmigiana sandwiches. They also make a great addition to a pizza for pizza night. All of that is perfect when you make meatballs in tomato sauce, but once in a while, I like something that is a little bit of a change. I love Swedish meatballs or meatballs in a gravy and have found that making meatballs using turkey meat gives me the chance to play with all kinds of different flavors and create new meals. I had picked up some ground turkey recently at the store and wanted to make something different for dinner, so I combined these two recipes, one from Martha Stewart for a carrot rice and the other from Julia Moskin for scallion meatballs with a soy glaze.

Scallion Meatballs with Soy-Ginger Glaze and Carrot Rice

For the Sauce:

½ cup dark brown sugar

½ cup soy sauce

½ cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

¼ cup chopped peeled ginger

1 teaspoon ground coriander

4 whole black peppercorns

For the Meatballs:

1 pound ground turkey

4 large or 6 small scallions, finely chopped

1 bunch cilantro, finely chopped about 1 cup

1 egg, lightly beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

Freshly ground black pepper

Vegetable oil

For the Rice:

Salt

1 cup long-grain white rice

1 carrot, shredded

To make the sauce, bring the sugar and 1/2 cup of water to a boil in a saucepan set over medium-high heat, stirring until the sugar melts completely. Reduce the heat to medium-low and add the soy sauce, mirin, ginger, coriander, and peppercorns. Simmer, occasionally stirring, until the sauce is reduced by half, about 30 minutes. Strain the sauce through a sieve. The sauce can be made up to 2 days ahead and refrigerated.

To make the meatballs, mix the ground turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a medium bowl. Roll tablespoons of the mixture into balls.

In a skillet set over medium-high heat, generously cover the bottom of the pan with vegetable oil. Working in batches to avoid crowding, place the meatballs in the pan and cook them, occasionally turning, until the meatballs are browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.

To make the rice, in a medium saucepan, bring 1 1/2 cups of salted water to a boil. Add the rice and stir, and return the water to a boil. Reduce the heat to a simmer and cover the rice and cook it until the rice is tender, about 15 minutes. Remove the rice from the heat and top it with the shredded carrot. Let the rice stand, covered, for about 5 minutes, then stir in the carrot and fluff the rice with a fork. Arrange the rice on a heated platter and top with the meatballs and sauce. Garnish the dish with sliced scallions, if desired.

Ground turkey by itself does not have a lot of flavor to it, but when you add the ingredients to the dish with the meatballs and the sauce, you will find that they pack quite a bit of flavor. The scallions and soy shine through nicely, and the meatballs are tender and tasty. The carrot rice is very simple, and the carrots add a nice touch and texture to the rice for something a little different. You can easily just make the meatballs and use them as an appetizer for any dinner, party or buffet you are having as well. I felt the dish was a nice change of pace from the usual meatballs and gives me something different to fall back on when I want to liven the meatball routine up a bit.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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A Super Holiday Appetizer – Scallion Meatballs with Soy-Ginger Glaze

Finding just the right appetizers when you are hosting a holiday party or having everyone over for a holiday meal can always seem like a challenge. You want to go beyond just having cheese and crackers or chips and dip and want to put out something memorable that makes a great snack before the main entrée or a fantastic addition to a buffet table. One of my favorites is to always do something different with meatballs. You can do so many different things with meatballs and a great sauce and then all you need is a platter and some toothpicks and you have the perfect finger food. I came across this recipe recently from the New York Times and decided to try out the recipe for scallion meatballs with a soy-ginger glaze. I initially made a batch and we had some for dinner that night and I froze the rest to have on hand for appetizers at a later date. They are easy to make, make great use of turkey and the glaze is out of this world.

Scallion Meatballs with Soy-Ginger Glaze

For the Sauce:

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

1/4 cup chopped peeled ginger

1 teaspoon ground coriander

4 whole black peppercorns

For the Meatballs:

1 pound ground turkey

4 large or 6 small scallions, finely chopped

1 bunch cilantro, finely chopped (about 1 cup)

1 egg, lightly beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

Freshly ground black pepper

Vegetable oil

To make the sauce, bring the brown sugar and 1/2 cup of water to a boil in a saucepan set over medium-high heat, stirring the mixture until the sugar melts completely. Reduce the heat to medium-low and add the soy sauce, mirin, chopped ginger, coriander and the peppercorns. Simmer, stirring the sauce occasionally, until the sauce has been reduced by about half, about 30 minutes. Strain the sauce through a sieve to remove the solids and discard the solids.

To make the meatballs, mix the ground turkey, scallions, cilantro, beaten egg, sesame oil and the soy sauce and several grinds of black pepper in a bowl. Roll tablespoons of the mixture together into balls. in a skillet set over medium-high heat, generously coat the bottom of the pan with vegetable oil. Working in batches to avoid crowding the pan, place the meatballs in the pan and cook, turning, until the meatballs are browned all over and cooked through inside, about 8 minutes per batch. Arrange the meatballs on a heated platter and spoon a little sauce over each meatball and serve the meatballs with toothpicks. If desired, keep the meatballs in the sauce warm in a 200 degree oven until you are ready to serve.

The meatballs themselves are very tasty with the scallions adding a nice layer of flavor to them, but the sauce is the real winner in this dish. The ginger, soy sauce and mirin really stand out to make the sauce sweet and a little sticky and packed with flavor. I could see using this sauce over a variety of other items, such as a pork tenderloin or pork chops or even chicken pieces or boneless chicken breasts. The meatballs are a perfect appetizer for any type of party and you can make them and keep them warm until you are ready for the party.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

soy glazed meatballs

 
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Posted by on December 16, 2014 in Appetizers, Cooking, Dinner, Gravy, Holidays, Poultry, Sauce, Turkey

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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