Recently I decided that I needed to go back through some (ok, a lot) of my old posts and update them. I finally got my fancy DSLR camera (yay!) and the pictures from several years ago definitely left something to be desired. I mean, we all start somewhere right? Not every food blogger takes great photos from the start, and I was one of those. But over the last almost-six-years, I’ve come a looong way, baby! And I wanted to update some of the oldest recipes with worthy pictures.
This recipe, my friends, was my very first post on this blog. In April of 2011. Can you believe that? Even as I type it, it doesn’t seem like I have been writing this blog for that long. I will spare you the original picture, just trust me when I say that this one does the recipe much more justice. Plus, I don’t think I’d even made this recipe since back then. That’s just craziness, right there!!
I guess time flies when you’re having fun!
A lot has changed in my life since April 2011. So much that it seems like that was another lifetime. Or someone else’s life. Either way, I couldn’t be happier with where I am today. And deciding to remake all the old recipes, means I get to revisit some great meals that I haven’t had in years! Like a trip down memory lane, but only the good parts! You know, the food!
One of the great things about these meatballs is that – and here I go sounding like a broken record – not only are they simple to make, but they are full of flavor. I don’t do bland food. Nobody should!! The meatballs themselves are seasoned really well, and then you toss them in that yummy sauce…OMGEEEEE.
J and I love meatballs – I’ve made so many variations that I couldn’t even name them all. And whether you love meatballs for dinner, or are looking for a yummy, toothpick-worthy appetizer for your next get together, these fit the bill. Set a tray of these out and before you can blink you’ll turn around to find only empty toothpicks. They are that good.
Teriyaki Turkey Meatballs
Ingredients
For the meatballs
- 1-¼ pound ground turkey
- 2 Tbsp dried, minced onions
- 2 cloves garlic, minced
- 1 tsp ground ginger
- ¼ cup chopped Italian Parsley
- ¾ tsp Chinese five spice powder
- 1 Egg
- ¼ cup plus 2 Tbsp dry breadcrumbs
- 1 tsp salt
- ½ tsp pepper
For the sauce
- ⅓ cup rice vinegar
- ¼ cup packed brown sugar
- ⅓ cup water
- ¼ cup soy sauce
- ¼ cup canola oil
- 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 Tbsp flour
- 2 tsp sesame seeds
Instructions
- Preheat oven to 350 degrees. Cover a large baking sheet with foil, spray with cooking spray, and set aside.
- In a large bowl, combine the ground turkey, onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper and mix with your hands until just combined.
- Use a medium cookie scoop, or tablespoon, to form evenly sized meatballs, and roll between the palms of your hands to make them smooth. Place the meatballs on the prepared baking sheet, at least an inch apart.
- Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
- Meanwhile, combine all of the sauce ingredients in a small pan, over medium heat. Whisk to combine and bring to a simmer, for 8-10 minutes, until sauce has slightly thickened. Keep warm.
- Once the meatballs are done cooking, remove from oven and brush the tops with sauce. Return the pan to the oven for an additional 5 minutes.
- Toss the meatballs with the remaining sauce and serve immediately. Either with toothpicks as appetizers, or over rice with your favorite veggie for a meal!
Source: Cookin’ Canuck
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