Friday, January 22, 2016

No more take out, take 2

First let me start by saying I don't do meatballs!... or meatloaf for that matter! Or at least that used to be what I would say, that was back when I thought they had to be squished up ground beef with huge chunks of onion, smothered in bbq or worse, ketchup!

Then I found this lovely recipe called Teriyaki Turkey Meatballs. At first glance it was all wrong... I didn't really care for Teriyaki flavoring, I had no desire to begin eating ground turkey, and like I said meatballs were a no no. 

I have no idea why I tried it but I did and my whole family fell in love and this meal has been in our regular menu cycle ever since. So whether your like me and are on the fence about it or you just really love great Asian food, give it a try! 

Meatball Ingredients
  • 1 pound ground turkey
  • 2 garlic cloves, minced
  • 3 green onions, diced
  • 1 egg beaten
  • 3/4 cup planko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sesame oil

Other Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 cup teriyaki marinade
  • 1 tablespoon soy sauce
  • 1 teaspoon siracha sauce (optional)
  • 2 cups cooked rice  (optional)
  • Frozen peas  (optional)
 *With this little siracha sauce the heat does not come through but it enhances the flavor. My kids don't notice any heat at all, if you want it spicy add more. 
*Not all siracha sauce is created equal get the Huy Fong Sriracha Hot Chili Sauce (the red bottle with green cap and has a rooster on it. You can find it at any Asian market or Hy-vee)
*This recipe does not make a lot of sauce but I find I don't need to double it as the sauce is fairly strong so when put over rice not much is needed to get great flavor.


  1. Prep ingredients by mincing and separating your garlic and chopping your green onions.
  2. I serve this over steamed white rice and steamed peas. If your doing the same start your rice.
  3. Combine meatball ingredients together in a bowl. Mix well. (These will be pretty wet) Form into meatballs. I make ping pong size balls and end up with around 30 of them.
  4. In your largest frying pan heat both tablespoons of the olive and sesame oil in a skillet over medium heat. Brown the meatballs on all sides, about 6 minutes, they will finish cooking in the sauce. 
  5. Combine 2 of your garlic cloves, teriyaki marinade, soy sauce and siracha in a bowl.
  6. Once the meatballs have browned, our sauce over them and gently stir to coat. Cover and simmer for 20 minutes.
  7. If your serving over steamed peas start them when you have about 8 mins left on the meatballs. 

Like I said I serve this meal all in one dish, steamed rice topped with steamed peas topped with meat balls and a little of the sauce. And on the side....spring rolls. Yes homemade Chicken spring rolls to be exact! I'll tell you more about those in the next post. 

Recipe adapted from this blog