This week's recipe was for a fun twist on meatballs, and although she made them as a party snack, I made them for dinner with rice and snap peas.
(Here's the Smitten Kitchen post).
You'll need:
(for the sauce...)
1/2 cup brown sugar
1/2 cup water
1/2 cup soy sauce
1/2 cup mirin
1/4 cup peeled, chopped garlic
1 teaspoon ground coriander
4 whole black peppercorns
(for the meatballs...)
1 pound ground turkey
4-6 small scallions, finely chopped
half bunch cilantro, finely chopped
1 egg
2 tablespoons sesame oil
2 tablespoons soy sauce
freshly ground black pepper
vegetable oil
Start by combining the brown sugar and water. Heat it up until the sugar dissolves.
Add the remaining sauce ingredients. Simmer over medium-low heat until reduced by half, about 30 minutes. (She recommends longer, which I did, and it still didn't get very syrupy).
In the meantime, combine all of the meatball ingredients (except the vegetable oil).
Mix well, preferably with your hands. ;)
The mixture is pretty soft, but form into about 24 meatballs. She mentions that damp hands work well for this part. I put them in the fridge for a bit at this point.
Heat a skillet over medium-high heat and generously coat with vegetable oil. Drop meatballs in and cook about 4 minutes before flipping and cooking another 4 minutes.
They were hard to get browned all over, so I ended up with something more like mini meatball patties than actual meatballs. Oh well. ;) (I also kept them on a pan in a 200-degree oven while I cooked the rest)
Drizzle with the glaze and sprinkle with additional scallions or cilantro.
Final verdict: These were....fine. :) Not my favorite, but Dan and Jack both really liked them. I might try them with ground beef next time instead of turkey. I've also never seen a meatball recipe without some sort of breadcrumb component, so I might add that too. But it was fun to try something new, and the glaze was really tasty!
Happy weekend, friends!
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