More Asian Meatball Recipes
I know. This is really a strange time to be bringing up a new Asian meatball recipe. But the truth is, I just really wanted to have them and in the end, it’s not really Thanksgiving yet, so why not?
I doubt very much you would likely find these meatballs anywhere in Asia, but they have all the amazing flavors you might expect from an Asian cuisine. Yes, they do use turkey as the meat (yeah, there is Thanksgiving of sorts here), but with water chestnuts, spring onions, cilantro, garlic, ginger and a lime-juice marinade that brings it all up to where it should be.
And, like most meatballs, these can be served as a nice dinner, but also as an appetizer and even as a small lunch plate, if that’s your choice. The flavors are definitely Asian in nature, reminding me a lot of Vietnamese or maybe Singaporean kind of fare. They could be served over rice noodles or even with zucchini noodles, perhaps with a little peanut butter sauce.
- Dipping Sauce
- 2 Tbsp. fresh lime juice
- 2 Tbsp. water
- 2 teaspoons sugar
- 4 Tbsp. soy sauce
- 1 lb. turkey, ground
- 1 cup panko breadcrumbs
- 1 small can of water chestnuts, cut into small pieces
- 4 cloves garlic, minced
- 1 whole green onion, cut finely with green and white parts
- 1 tsp. ginger, minced
- 2-3 Tbsp. cilantro, chopped
- 1 large egg
- 1 tsp. sesame oil
- 1 Tbsp. soy sauce
- Combine all the ingredients for the dipping sauce and set aside.
- Combine all the ingredients for the meatballs in a large pan and mix together thoroughly. Divide into balls, roughly 15-18.
- Heat a large cast iron pan and when it's hot, add just enough peanut or vegetable oil and after a few minutes, add the meatballs. Cook 6 minutes then turn and cook another 6 minutes or so, then using a thermometer, check until they're ready.
- Add the lime/soy sauce at the end just before serving.