Friday, December 10, 2010
Ground turkey is such a versatile protein. I like to keep a package or two in the freezer since it's easy to defrost in the microwave and can be used to replace ground beef or pork in almost any dish. These Asian-inspired meatballs would make a tasty appetizer or, served with rice and some Chinese long beans, a satisfying dinner. We enjoyed them in the latter format. I call them luau meatballs because they are on the sweet and tangy side (kids will love them!).
1 lb ground turkey
1/2 cup panko bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tbs soy sauce
1 tbs finely chopped ginger
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup apricot preserves
2 tbs hoisin sauce
Combine the pork, panko, scallions, egg, soy sauce, ginger, and garlic in a medium sized bowl and mix thoroughly. Shape into 1 inch meatballs.
Mist a small slow cooker with nonstick cooking spray and add the meatballs.
In a small bowl, whisk together the barbecue sauce, apricot preserves, and hoisin sauce and pour over the meatballs.
Cover and cook on low 3 hours. Serve over brown rice. I served with Chinese long beans (recipe here) for a quick and tasty dinner.
It's unfortunate, but true, that most brown foods just don't photograph well. Don't let that stop you from making these yummy meatballs. They went together very quickly, then simmered away in the slow cooker for a few hours, filling the house with tantalizing smells. Gourmet? No! Crave-worthy? You bet!