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Submitted by Esther Mendelevich
Tired of the same old meatballs in tomato sauce? Want to surprise your guests? Then you’ve gotta try my incredible Asian Turkey Meatballs with Crispy Water Chestnuts in a Ginger Sauce. Not a turkey fan? Neither am I, but these meatballs are beyond amazing. So much flavor and texture packed into every bite.
2 pounds dark meat ground turkey (can sub dark meat chicken)
2 tablespoons canola oil
1 large onion, diced
8 cloves garlic, minced
1 tablespoon Gochujang (or Sambal or any chili paste you choose)
2 tablespoons brown sugar
1 cup cilantro
1/2 cup bread crumbs
12 ounces water chestnuts (sliced into 1/4 in pieces)
2 teaspoons sesame oil
1 tablespoon fresh ginger, grated
3 cloves garlic, chopped
3/4 cup soy sauce
1/2 cup honey
14 ounces crushed pineapple
3/4 cup orange juice
1 tablespoon ground ginger
2 tablespoons cornstarch
2 tablespoons water
cilantro
scallions
Preheat oven to 350 degrees Fahrenheit.
Sauté onion until translucent.
Add garlic and continue to cook. When garlic is soft and fragrant add brown sugar and Gochujang. As soon as brown sugar and chili paste melt, turn off flame.
With a food processor or immersion blender, blend onion mixture. Add cilantro and blend some more. Add to turkey. Add breadcrumbs and water chestnuts.
Roll to form mini balls (wet hands as mixture is sticky).
Place on cookie sheet. Bake for 15 minutes.
In a medium saucepan, combine all ingredients besides cornstarch and water. Bring to a boil and simmer for five minutes.
With an immersion blender, blend to break up any large chunks of ginger and garlic.
Mix cornstarch with water to form a slurry. Pour cornstarch mixture into sauce. Bring back to a boil, and then remove from heat.
Garnish with cilantro and scallions.
Serve meatballs directly in the sauce or keep it on the side as a dipping sauce.
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