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!
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