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Asian Turkey Meatballs
For the sauce:
- 1/2 cup sake
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 cup low sodium soy sauce
- 3 tablespoons ginger, peeled and chopped
- 1 teaspoon coriander
- 1 teaspoon black pepper
For the meatballs:
- 1 pound ground turkey
- 5 large scallions,
- finely chopped 1 cup cilantro,
- 1 cup Japanese panko breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce freshly ground black pepper
- 1/4 cup vegetable oil
- 2 tablespoons sesame seeds for garnishing
For the sauce-
- In a small bow combine sake and 1/4 cup sugar.
- Bring brown sugar and water to a boil in a saucepan over medium high heat stirring until sugar dissolves. Reduce heat and add soy sauce, sake, ginger, coriander and pepper. Simmer for 30 minutes, until reduced by half, stirring occasionally. Strain through a sieve. For the meatballs-
- Mix turkey, scallions, cilantro, panko, beaten egg, sesame oil, soy sauce, and a pinch of black pepper in a bowl.
- Roll into meatballs, about tablespoon each.
- In a skillet over medium high heat, cover the bottom of the pan with vegetable oil, about 1/4 cup.
- Place about 8 meatballs in the pan and cook turning until browned all over. about 8 minutes per batch. Do not overcrowd the pan.
- Arrange on a platter and spoons sauce over each meatball. Garnish with sesame seeds and chopped scallions if desired.
Note: - The sauce can be made 2 days ahead and kept in the refrigerator.
Meatballs can be served in a bowl with the sauce, alongside brown rice, or as an appetizer with toothpicks.
Once meatballs are browned on all sides, before adding the sauce, they can be kept warm in the oven in a 200-degree oven until ready to serve.
Meatballs can be cooked and frozen.