Asian Meatballs

This looked like a fun recipe from Food Network Magazine (and funnily enough, there’s also one in Everyday Food this month, but the FN one just looked better to me). This is super, super simple yet full of flavor and is a totally nontraditional Asian dish that you will love. I’ve tweaked the original recipe a bit to fit my needs, but didn’t have to do too much to it.

1 slice whole wheat bread

1 1/2 tbsp milk

1 tsp soy sauce

1 lb ground turkey

1/2 can water chestnuts, chopped

3 scallions, with white chopped and green cut into 3 inch long thin pieces

2 garlic cloves, chopped

1 tbsp grated fresh ginger

1 egg

1/4 cup fresh cilantro

1 1/2 tsp toasted sesame oil

salt and pepper

1/2 cup hoisin sauce

1/2 cup mayo

2 tbsp lemon juice

4 individual sub rolls

 

Rip the bread into small pieces and pour milk and soy sauce over it. Meanwhile, mix the turkey with the scallion whites, garlic, ginger, water chestnuts, cilantro, 1 tsp sesame oil, salt and pepper. Then mix in the bread. Add some breadcrumbs if mixture is too wet to form into meatballs. Form into medium sized meatballs. Bake meatballs at 350 for 15 minutes.

Mix mayo, hoisin, lemon juice, and remaining 1/2 tsp sesame oil and spread on toasted sub rolls. Place meatballs on rolls and top with thinly sliced scallions.

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19 Responses to Asian Meatballs

  1. Alene says:

    I have something like this, w/ ground lamb and baby bok choy. I love it and I’m going to try yours too!! Tx.

  2. This looks really good Brette. I am currently loving ginger in everything!

  3. marthaandme says:

    I do too. It just brightens things up so much

  4. Alexandra says:

    My husband is really particular about meatballs. He’s from Sweden and they are practically a national dish there. But, I think I’ll try this recipe anyway and see what he says. Thanks.

  5. marthaandme says:

    Oh, I love Swedish meatballs! There’s a great place in Manhattan we go to every time we are there to have them. Does he like lingonberries with his?

  6. Really great recipe suggestion. Thanks for putting me onto it!

  7. Christine says:

    I like the idea of Asian meatballs in a sub! I make them frequently but never thought to put them in a sandwich, only serve them with rice, or as appetizers. Thanks for this recipe!

  8. sheryl says:

    What an interesting-sounding recipe. Sounds really yummy; I’ll have to give it a try!

  9. The Italian-American girl is skeptical. Maybe it’s the color that’s throwing me. :o)

  10. marthaandme says:

    Aw, c’mon! They’re amazing. Ok, think of it this way – it’s like the filling of a potsticker, put on a roll with a yummy hoisin mayo sauce.

  11. marthaandme says:

    Oh these would be nice as hors d’oevres too just plain. That’s a good idea. A little dipping sauce on the side, yum.

  12. Yes, potsticker filling! So addictive! I make something similar with pork (but really should just do it with turkey and save my arteries once in a while).

  13. Frugal Kiwi says:

    I might try this with lamb. Essentially no turkey to be had here in NZ.

  14. These look fantastic.

  15. marthaandme says:

    Really? Didn’t know that. I guess it makes sense though.

  16. marthaandme says:

    I use turkey all the time for this kind of thing. Just be sure to add enough soy sauce to darken it up a bit.

  17. Kerry Dexter says:

    thinking over vegetarian version…

  18. marthaandme says:

    Oh wow, that’s a tough one!

  19. Yum. This looks so good. Couldn’t you do a vegetarian version with chickpeas or something like that? Just a thought.

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