Spicy, Sticky, Sweet, Asian Meatballs

By á-176985

Ingredients

• Ingredients
• 1/2 cup water
• 1/2 cup soy sauce
• 2 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 Tbsp chili garlic sauce (more if you like a lot of heat)
• 3 Tbsp brown sugar
• 1 tsp fresh grated ginger*
• 1 1/4 lbs ground turkey
• 1/4 cup and 1 Tbsp diced green onions, including whites, divided
• 1/3 cup panko bread crumbs
• 1 egg, lightly whisked
• 1 Tbsp soy sauce
• 1/4 cup mushrooms, finely diced
• 1 Tbsp fresh grated ginger*
• 2 tsp chili garlic sauce
• salt and pepper
• 1 Tbsp vegetable oil
• sesame seeds for garnish
• Helpful Tip: Store ginger in the freezer. When you need it, just grate with a zester right off the frozen chunk!

Details

Adapted from sunnysideupsd.com

Preparation

Step 1

Directions
In a small saucepan, whisk together the first group of ingredients (water through grated ginger). Heat over medium-high heat until it comes to a boil, then reduce heat medium-low and simmer until reduced and thickened.

While the sauce is thickening, combine the second group of ingredients (reserving one tablespoon of the green onion tops) in a medium bowl. Shape into 2-inch meatballs.

Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook for about 6 minutes, turning to brown all sides evenly. Reduce heat to medium and pour in the sauce. Continue to cook for 5-10 minutes, or until a meatball cut in half is fully cooked/no longer pink, and the sauce coats the meatballs.

Serve hot over rice with steamed baby bok choy and sesame seeds and green onion tops for garnish.

Sunny Side Up Original