Meatballs are a great party food, but we also like them for dinner. Sometimes when you make them with turkey they can be a bit dry and tasteless, but these ones are full of flavour. We had them with coconut rice and brocollini, but you can also try serving them at a party with the glaze on the side. If you are feeling adventurous, try slipping them into tiny bins and use the glaze as a sauce, while you add a bit of thinly sliced veggies. There is quite a bit of sauce in this recipe, and I'd likely double the amount of meatballs while leaving the sauce as it is.
Adapted from Smitten Kitchen
1/2 cup brown sugar
1/2 cup water
1/2 cup reduced sodium soy sauce
1/2 cup mirin (Japanese rice wine, found in Asian or Japanese markets)
3 tbsp peeled, minced fresh ginger
1 tsp ground coriander
4 black peppercorns
In a medium sized pot, combine the water and sugar over medium high heat until the sugar melts. Stir in the soy sauce, mirin, ginger, coriander, and peppercorns. Bring the mixture to a boil, then turn down and allow it to simmer for about 30-45 minutes until the mixture is reduced by half and syrup-like. While it bubbles on the stove, make your meatballs!
Meatballs
1 lb ground turkey
4-6 green onions, chopped finely
1/2 cup coriander, chopped finely ( you could substitute flat leaf parsley if you like)
1 large egg
2 tbsp toasted sesame oil (regular is fine)
2 tbsp soy sauce
fresh cracked black pepper
Mix all the ingredients together in a large bowl. Put a skillet over medium high heat and add a little oil before measuring out the mixture in tablespoon sized portions. Roll into balls-although the mixture is fairly wet, so it's a bit hard to do. Don't worry about getting them perfect. Brown in a skillet, being careful not to have too many in the pan at once. They should take about 8 minutes to brown and cook through.
When you serve the meatballs, drizzle cooled glaze over top. You can serve these with rice and a vegetable for dinner, or as an appetizer if you wish.
Serves 4
