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Author Notes: My Italian grandmother wouldn't know what to make of these Asian-style meatballs, but I think she'd like them. I made them for the first time a few years ago when my friend Diane asked me if I would make her a healthy Swedish meatball. These definitely have reduced fat, but a lot of flavor and are great as an appetizer or served over rice or sesame noodles. - lorinarlock
- 6 ounces ground turkey
- 6 ounces ground pork
- 1/2 cup minced cilantro
- 1/4 cup minced red onion
- 1/4 cup Panko (Japanese bread crumbs)
- 2 teaspoons grated fresh ginger
- 1/2 small jalapeno, minced
- 1 small clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice vinegar)
- 1 teaspoon brown sugar
- Combine the pork, breadcrumbs, onion, cilantro, ginger, jalapeno, salt, and pepper in a medium bowl. Shape into 24 golf ball-size balls.
- Combine the Mirin, soy sauce, and brown sugar in a medium bowl.
- Heat a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 10 minutes, turning with tongs every 2 to 3 minutes to brown all sides. Stir in the sauce and swirl the pan around to coat the meatballs. Cook until the sauce is thick and the pan is nearly dry. Serve warm.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Meatballs