The lovely aroma of fresh ginger, soy sauce, sesame oil, scallions and cilantro filled my kitchen when I made these for dinner a few nights ago. Those ingredients alone make my mouth water. I am almost always up for Chinese or Thai food, but thinking about how a lot of that stuff is prepared makes me have second thoughts a lot of the time. It’s usually too oily and greasy and even if I opt for a dish with lots of veggies, it is often soaked in overly salty sauce. And then I somehow find myself ordering egg rolls, fried spring rolls, or maybe an order of crab rangoon…oh, the deep fried goodness of it all. These meatballs don’t quite measure up to the pleasures of pad thai and sesame chicken, but the flavors are there, and all without the guilt.
My dinner plans were to make these meatballs from this recent Smitten Kitchen post, Scallion Meatballs with Soy Ginger Glaze. But after reading through the recipe I decided to look for a baked meatball recipe (instead of pan fried) with more substance that would serve as a meal and not a glorified appetizer. That search led me to this recipe from Skinny Taste, Asian Turkey Meatballs with Sesame Lime Dipping Sauce. So I combined the two, and with a little tweaking here and there I wound up with these.
Serve these meatballs with some rice to soak up the delicious sauce. We ate them with white rice, but brown would be a great choice, and a healthier one. Simple steamed broccoli is a perfect side dish. There is so much flavor in the meatballs that you don’t really need anything else. I used a mixture of turkey and beef because I had an extra 1/2 pound of lean ground beef from another recipe I wanted to use, but use all turkey if you like. Enjoy!
Baked Asian Turkey Meatballs with Soy Ginger Sauce
1/3 cup panko crumbs
1 lb 93% lean ground turkey
1/2 lb lean ground beef
1 1/2 tbsp peeled ginger, minced
2 cloves garlic, minced
3/4 tsp salt
1/3 cup chopped fresh cilantro
4 scallions, finely chopped
1 tbsp low sodium soy sauce
3 tsp sesame oil
Combine ground turkey, beef, panko, egg, salt, scallions, ginger, cilantro, and soy sauce. Mix with your hands until combined well.
Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture.
Bake at 400°F until cooked through, about 20-25 minutes.
1/2 cup brown sugar
1/2 cup water
1/2 cup soy sauce, reduced sodium
1/2 cup white wine (or mirin)
1/4 cup peeled ginger, chopped
Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely.
Reduce heat to a medium-low and add soy sauce, wine and ginger.
Simmer, stirring occasionally, until reduced, 20-30 minutes. You can simmer it longer to get a thicker sauce.
Serve sauce on top of meatballs and rice. You can strain the sauce to get rid of the ginger pieces, but I left mine in the sauce.
My plan for dinner was a ginger sesame marinated pork tenderloin, basmati rice and steamed broccoli. Isn’t that awfully easy…and awfully boring? I found this recipe for roasted broccoli and snap peas made extra delicious with a light sauce of sesame oil, orange zest, cilantro, honey, fresh ginger, garlic and sambal oelek. So glad I took the extra time to make this side dish.
Living where we do there are limitations on the ingredients I can get my hands on. I couldn’t find bird chiles, so I didn’t use them and as a result this wasn’t too spicy even with the sambal oelek. If you really have a problem with spice, then you can leave that out as well. I also didn’t use the miso, mostly because I was too lazy to look for it! Since it’s just Ben and I eating dinner, I also like to make just enough for the two of us unless it’s something I know is wonderful left over. So I changed parts of this recipe to better suit our lifestyle. Here is the link to the original recipe.
There is something so very special about roasted veggies, and this recipe is no exception. This is a perfect side for an Asian flavored meal. Enjoy!
Spicy Asian Roasted Broccoli & Snap Peas
Adapted from finecooking.com
2 heads of broccoli, cut into florets
8 ounces snap peas (1 bag)
2 tablespoons olive oil, divided
1 tablespoon plus 1 1/2 teaspoons sesame oil, divided
1/2 teaspoon kosher salt
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon honey
1 teaspoon sambal oelek
1 teaspoon grated orange zest
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
Preheat oven to 400°F
Combine broccoli and snap peas in a 9×13 glass dish and drizzle 1 tablespoon of olive oil and 1 tablespoon sesame oil over vegetables, toss together to coat and sprinkle with salt.
Roast for 20 minutes, checking and stirring about half way through. Vegetable are done when slightly browned.
While vegetable are cooking whisk the rest of the ingredients together.
When vegetables are done pour sauce over and toss to coat.
To go with Pioneer Woman’s flank steak, I was in search of a side dish. Rice would have been fine, and then maybe a salad or some steamed asparagus. But that just seemed kinda boring and not the perfect summer side.
Thankfully, I came across a perfect summer side dish recipe from Erin at vittles for the voracious. This salad would a great accompaniment to the grilled steak and the Asian flavors.
The salad has tons of yummy, crisp vegetables. It tastes fresh but still has a great rich flavor thanks to the dressing. You can change this recipe to fit your likes and needs. Add any other vegetables that you like. Erin suggests water chestnuts, broccoli florets, snow peas, and asparagus pieces. Along with the recipe required broccoli slaw and edamame, I added extra purple cabbage and snow peas.
For the dressing I used Brianna’s Ginger Mandarin dressing, 1 tablespoon of peanut butter and 1 teaspoon hot chili sauce. I don’t like a dressing-drenched salad, so this was just enough to get the flavor without losing the vegetables.
Here is Vittles link, and here is my variation. This is a great salad. Thanks, Erin!
Asian Vegetable Slaw
1 package (10 oz) broccoli slaw mix
1 cup red cabbage, chopped
1 can mandarin oranges, drained
2 cups shelled edamame
1/2 cup cilantro, chopped
1 cup blanched snap peas
1/3 cup Asian dressing (I used Brianna’s Ginger Mandarin)
1 tablespoon creamy peanut butter
1 teaspoon hot chili sauce
Combine all vegetables (and mandarins) in a large bowl and toss together.
In a small bowl, whisk dressing, peanut butter and chili sauce.