Everyone loves a good meatball right? They are the perfect finger food and also a very delicious addition to soups, pastas, sandwiches, and many other dishes! What I particularly love is that almost every culture has their own version of “meatball” – this just shows how “similar” we really are after all…at least in the food category!
Well in my house, not only are meatballs a big hit, so are Asian dumplings. Everytime we go to Chinatown, no matter what restaurant we end up at, we always order the dumplings or meat spring rolls. My family and I just love the flavors and seasonings used in the dumpling meat. And the dipping sauces that come with them just add another level of amazing flavor to the meat!
The recipe I want to share with you takes the traditional “meatball” and turns it into a really delicious Asian-influenced “dumpling ball” – if you will. It’s a baked meatball that is tender and full of a lot of great flavors. Plus – this particular meatball is made from turkey meat and is a healthier “meat” option for anyone concerned with their diets.
*NOTE: Chicken, Beef, or Pork can be substituted in this recipe.*
ASIAN-STYLE TURKEY MEATBALLS
Yields: 20-24 meatballs
-1 pound ground turkey
-2 scallions, very finely sliced
-1/2 cup very finely chopped cilantro or Italian parsley
-2 Tbsp of sesame oil
-2 Tbsp of vegetable oil
-3 Tbsp of soy sauce (4 can be added if you want a little saltier taste)
-1/2 cup of dry bread crumbs (unseasoned if possible)
-1/2 tsp of ginger paste
-1/2 tsp of garlic paste
-1 egg, beaten
- Pre-heat oven to 400 degrees.
- In a medium sized bowl, add all ingredients and with a fork, gently mix together till fully incorporated. (hands can be used to mix, if preferred.)
- Put a little oil on your palms and rub together
- With a tablespoon, scoop out a portion and roll in your palms till a round meatball shape is formed.
- Place all meatballs on large baking sheet lined with foil (lightly oil foil surface) or parchment paper.
- Bake for 20-25 minutes or until the meatballs are well-browned and cooked completely. (Keep checking the meatballs the last 5-7 minutes to avoid becoming too dark of a brown color.)
- Serve with duck sauce, Szechuan dumpling sauce or any preferred dipping sauce.
These meatballs can be eaten alone or as an appetizer by sticking toothpicks in them. Or, you can make them a main meal by serving them with fried rice or noodle dish on the side.
Here is a quick recipe for a DIPPING SAUCE that tastes really great with these meatballs.
**In a small saucepan, add the following ingredients and warm on low heat till completely mixed. (Don’t let it boil…the point is just to mix everything together to mesh the flavors) :O)
-1/2 cup of duck sauce/sweet and sour sauce
-1/4 cup of sriracha sauce
-2 Tbsp of soy sauce
-1 Tbsp of brown sugar
-1/4 tsp of ginger paste OR 2 to 3 thin slices of fresh ginger
IF you happened to have time to try this recipe out, let me know what you think in the comments below and/or tag me on IG @cmspiceculture.