Best Turkey Meatballs With Lemongrass And Ginger Recipes

TURKEY MEATBALLS WITH GINGER AND GARLIC

Steps:

• Make the meatballs: In a medium bowl, combine the ground turkey, panko, soy sauce, ginger, sesame oil, scallions and garlic. Mix thoroughly and set aside.
• Heat 1/4 inch of oil in a large, high-sided cast-iron pan over medium heat.
• Using a small ice cream or cookie scoop, scoop the ground turkey mixture and roll in your hands to make 1-inch meatballs. Cook the meatballs in a single layer in the heated oil until brown all over and cooked through, 7 to 8 minutes. (Alternatively, you can brown the meatballs in the oil then bake in a preheated 350 degree F oven to finish cooking for 5 to 6 minutes.)
• Meanwhile, make the sauce: In a small bowl, combine the honey, sambal and vinegar. Whisk together and set aside.
• Remove the meatballs from the oil and drain on a paper-towel-lined plate. Serve warm with the sweet and spicy dipping sauce.

TURKEY MEATBALLS WITH LEMONGRASS AND GINGER

Steps:

• Preheat oven to 350 degrees. Lightly grease a baking sheet. In a small bowl, combine the vinegar, sugar, 1 tablespoon of the fish sauce, Sriracha, cilantro and mint. Whisk until the sugar is dissolved. In a large bowl, combine the turkey, water, remaining 2 tablespoons fish sauce, lemongrass, ginger, garlic and salt. Roll the meat mixture into 1-inch balls and place on the prepared baking sheet. Heat a large nonstick skillet over medium heat. Pour in the oil and heat until shimmering. Add the meatballs and pan-fry, turning them to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Return the meatballs to the baking sheet and bake until cooked through, 3 to 5 minutes. Line a platter with the lettuce leaves and arrange the warm meatballs on top. Garnish with the green onions and serve the sauce on the side. Nutrition information per serving: Calories 220 Fat 13 g Sodium 970 mg Carbohydrates 6 g Saturated fat 3 g Calcium 41 mg Protein 20 g Cholesterol 72 mg Dietary fiber 1 g

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
• Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
• When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
• Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.