Ingredients: |
Ingredients: Sauce:
1/2 cup dark brown sugar
1/2 cup water
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar
1/4 cup peeled, chopped ginger
1 teaspoon ground coriander
4 whole black peppercorns
Meatballs:
1 pound ground turkey
4 large or 6 small scallions, finely chopped
Half bunch cilantro, finely chopped (about 1/2 cup) (the cilantro-averse can use flat-leaf parsley)
1 large egg
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil or cooking spray
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Directions: |
Directions:Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.
Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. Roll tablespoon-sized knobs of the mixture into balls.
In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil or cooking spray. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch.
Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs. These are also great served as a dinner entree.
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This recipe for Scallion Meatballs With Soy-Ginger Glaze is from