Are you still searching for that last minute appetizer? Or maybe you need something for New Year’s Eve? It seems strange to type that…another year almost gone! I have a great recipe for you. It can be an appetizer but, I also have it posted under main dishes. These meatballs would be perfect over some rice and drizzled with the soy-ginger glaze. Mmmm…
I think I am more busy being unemployed than when I was employed. Christmas is fast approaching and though I have everything done, I still run the roads daily and just mailed out my last package today. I have been fortunate to have had 3 photo shoots in the last 2 weeks and that has kept me busy also. (Editing takes forevah!!).
Also, for those of you not on facebook, I won’t be going to Texas for Christmas. I was looking through pictures awhile back and realized my son and daughter-in-law have a cat. I’m deathly allergic to cats. So, I will remain in Michigan for Christmas. Of course, this bummed us all out but, it’s just how things happen. Someday, I will get to meet that Grandson of mine 🙂 I have had my share of good news lately too, so no worries, all is good!
So are you busy running around doing all your last minute shopping and decorating or are you baking cookies and relaxing? This is my only recipe for the week, so I hope you enjoy!
Scallion Meatballs with Soy-Ginger Glaze
1/4 c. dark brown sugar
1/2 c. water
1/2 c. reduced-sodium soy sauce
1/2 c. mirin (sweet rice wine) or 1/2 c. apple juice if mirin is unavailable
1/4 c. peeled, chopped ginger
1 t. ground coriander
4 whole black peppercorns
1 pound of ground turkey
1 bunch of scallions, finely chopped
1/2 c. (approximately) finely chopped cilantro (flat-leaf parsley if you’re not a cilantro fan)
1 large egg
2 T. sesame oil
2 T. reduced sodium soy sauce
Freshly ground black pepper
1/2 c. Italian bread crumbs
Begin with making the sauce. Bring the sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add the soy sauce, mirin, ginger, coriander and peppercorns.
Simmer, stirring occasionally, until reduced by half, about 30 minutes. Once it has reduced to your satisfaction, remove the peppercorns and set aside to stay warm.
I mix this together with my hands. You can mix however you would like, just make sure it is mixed thoroughly. Roll into 1-inch balls.
In a skillet over medium-high heat, generously cover the bottom of the pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch.
You can also serve the glaze on the side, to dip the meatballs.
Yield: 33 meatballs.
This recipe slightly adapted from Smitten Kitchen.
Have a great weekend y’all!