Kathleen Rear

Yes another recipe with meatballs! It’s been the mood around here lately. This was inspired by a recipe I saw in NYT but they were rather bland so I kick them up with the addition of some of my favorite Asian flavors!

Hoisin Meatballs

1 lb Ground Turkey

2 tablespoons Hoisin Sauce (whatever is your favorite)

2 cloves of grated Garlic

1 teaspoon Chinese Five Spice

2 teaspoons dried Basil (If you have fresh then add 4 leaves finely chopped)

1 tablespoon Ponzu (if you can’t find it then substitute plain Soy Sauce)

1 teaspoon Sesame Oil

1 cup Panko Crumbs

1 finely chopped Green Onion

Salt & Pepper to taste

Preheat oven to 400 degrees

Mix all of the above together and let sit covered for 15 minutes. If the Mixture still seems too wet then add more Panko 1 tablespoon at a time until you’re happy with the consistency. I find that a somewhat wetter meatball comes out more tender after cooking.

Roll the meat mixture into rough 2 inch balls and place on a foil or silpat lined baking sheet. Bake for 10-12 minutes. (If you roll with damp hands the mixture won’t stick to your fingers!)

Remove from oven and place the meatballs into a shallow fry pan with the sauce to finish cooking through, about 7-10 more minutes or until meatballs are cooked through.

Serve with jasmine rice or noodles with the pan sauce divided and poured over each portion.

For the Sauce:

Hoisin Simmer Sauce

2 tablespoons Hoisin Sauce

1 teaspoon Sesame Oil

1 teaspoon Sesame Seeds

1 tablespoon Ponzu or Soy Sauce

1/2 cup water

In a fry pan with a lid combine all the above ingredients and bring to a simmer. Add the meatballs and cover simmering for 7-10 minutes or until meatballs are cooked through. When finished plate up the meatballs and then turn the heat up and reduce the sauce for about 3 minutes or until It forms a glaze. Pour over meatballs to serve.