I have fallen in love with a new recipe! My first bite automatically reminded me of a pot sticker, but healthy...without the pork sausage and pan frying! The crunch of the water chestnuts and the full flavor of fresh ginger make this dish OUT OF THIS WORLD! I found this incredible recipe here. I strayed just a bit as my cilantro happened to be fried by the hot sun and I eliminated crushed peppers. I served these meatballs over white rice with zucchini.
- 2 tablespoons Soy Sauce
- 1 tablespoon sesame oil
- 2 teaspoon finely grated fresh ginger root
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 scallions, minced plus sliced scallion greens for garnish
- 1/2 cup drained, finely chopped water chestnuts
- 1 pound lean ground turkey
- 1/4 cup Hoisin Sauce
- 1 freshly squeezed lime
- White sesame seeds, for garnish
- Preheat oven to 400º F. Line a large baking sheet with parchment paper or use a Silpat
- Whisk soy sauce, sesame oil, ginger and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Mix in turkey with hands until completely combined.
- Roll turkey into balls and place on cooking sheet. Spray with olive oil cooking spray and cook for 17 minutes or until cooked through.
- Mix Hoisin sauce and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat.
Serve over rice with vegetable of choice and sprinkle with sesame seeds.
For the zucchini, I simply sliced lengthwise on both sides to create 2 long flat surfaces. Then I cut off the ends and sliced lengthwise in 1/4" increments. I had 5 flat pieces of zucchini. On a super hot non-stick pan, I sprayed some olive oil and placed each strip on top. I cooked each side for 1 minute and seasoned with salt and some soy sauce. Then I sliced across the zucchini to make short strips.
Linking up with Lady Behind the Curtain and