Introduction to Asian Turkey Meatballs
It’s fun to eat with our fingers, and these little sticks of meatballs won’t disappoint. Little bites of food on sticks are a festive presentation and encourage interaction. They are also a great way to get your kids to eat their dinner or to feed a crowd as a do-ahead cocktail party bite. These Asian-spiced morsels take the comforting meatball and jazz it up with a spicy-sweet blend of ground turkey, ginger, cilantro and garlic. They are fragrant and tasty, and when paired with a sweet-and-sour chile sauce for dipping or drizzling, they are guaranteed to be gobbled up.
Recipe Overview
Asian Turkey Meatballs With Chile Sauce
Servings: 20 (1- to 1 1/2-inch) meatballs
Ingredients
Meatballs
- 2 pounds lean ground turkey
- 1/4 cup panko breadcrumbs
- 3 scallions, white parts finely chopped, green parts thinly sliced and reserved for garnish
- 3 garlic cloves, minced
- 1 small red jalapeno chile pepper, seeded, finely chopped
- 1/2 cup cilantro leaves, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon finely grated peeled fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil for pan-frying
Chile Sauce
- 1 cup unseasoned rice wine vinegar
- 1/2 cup sugar
- 2 garlic cloves, minced
- 1 tablespoon red chile paste, such as sambal oelek
- 1 tablespoon soy sauce
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped mint leaves
- 2 teaspoons minced peeled fresh ginger
Preparation and Cooking
Directions
Combine the meatball ingredients in a large bowl. Mix to blend without overmixing. With damp hands, form into 1- to 1 1/2-inch balls. Arrange on a plate and loosely cover with plastic wrap. Refrigerate for at least 1 hour (or up to 8 hours) to set and meld the flavors.
Prepare the chile sauce. Combine the vinegar and sugar in a small saucepan over medium heat, stirring frequently until the sugar dissolves. Remove from the heat and stir in the remaining ingredients. Cool to room temperature.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the meatballs in one layer without overcrowding the pan. Gently press down on the meatballs with a spatula to slightly flatten them. Cook until brown on both sides and thoroughly cooked through the center, 8 to 10 minutes, turning once or twice. Transfer to a plate lined with a paper towel and repeat with the remaining meatballs.
Spear the meatballs with small skewers. Garnish with the green scallions. Serve with the chile sauce for dipping or drizzling.
Conclusion
Asian Turkey Meatballs with chile sauce are a delightful and flavorful treat perfect for parties or kid-friendly dinners. The combination of Asian spices and the sweet and sour chile sauce creates a dish that is both familiar and excitingly new. With their ease of preparation and the fun of eating off sticks, these meatballs are sure to become a favorite among both children and adults.
FAQs
- Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs up to a day in advance. Simply refrigerate them after forming and cook when needed. - Q: How spicy is the chile sauce?
A: The spiciness of the chile sauce can be adjusted by using more or less red chile paste. It’s designed to be sweet and sour with a moderate level of heat. - Q: Can I bake the meatballs instead of frying?
A: Yes, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until cooked through. However, frying gives them a crispy exterior that complements the chile sauce nicely. - Q: Are these meatballs suitable for children?
A: Yes, they are kid-friendly, especially when served with a milder version of the chile sauce. You can adjust the spice level to suit your child’s taste.
