These are tasty little cocktail meatballs, but we had then as a main course with rice and roasted veggies on the side. Easy to make, and they go down easy, too.
Hoisin-glazed turkey meatballs (from Healthy Seasonal Recipes blog) – ever so slightly modified by me
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger root
1/8 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced, plus sliced scallion greens for garnish, divided
1/2 cup drained water chestnuts, finely chopped
1 pound lean ground turkey
1/4 cup Hoisin sauce (found in Asian aisle of supermarket)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
black and/or white sesame seeds, for garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Whisk soy sauce, sesame oil, ginger, crushed pepper, and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and the water chestnuts. Stir in turkey until completely combined.
Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 – 17 minutes.
Stir the Hoisin sauce, cilantro, and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot. Makes about 2 dozen meatballs.