Spicy, Sticky, Sweet, Asian Meatballs

The first time I made these I just sort of threw them together, I didn’t take great notes and I didn’t get a picture. Of course Jesse loved them (and so did I) and said they had to go on the blog, so I had to do my best to recreate them. The second time they turned out even better than the first and we’ve since had them twice in a month. That’s a sure sign of winner in our house.

I wanted to call these “Hot, sticky, sweet” Asian meatballs. You know, after the song. But Jesse thought it sounded better with all S’s, so Spicy, Sticky, Sweet Asian Meatballs they are. Either way, it’s the best way to describe these. The chili garlic sauce gives the sauce a nice heat, which is also carried through in the meatballs. But the spicy flavor is balanced out with the sweet, sticky sauce and pop of fresh ginger.

In non-food related news, I’m headed to Boston tomorrow! What’s in Boston? The Irish Dancing World Championships, that’s what! I get to see my dance family that I’ve missed so much AND I get to watch my cousin dance in her first solo worlds competition. I couldn’t be more excited! I’ll let you know how it goes!


Here are some other cool Meatball recipes, all made with ground turkey instead of beef!

Greek Turkey Meatballs with Tzatziki Sauce
Southwest Turkey Meatballs

Greek Turkey Meatballs with Tzatziki Sauce

Despite the fact that the last 4 recipes I have posted have all been desserts, we are actually eating real food too! In fact we’ve had quite a few good meals lately. Unfortunately for the blog we’ve been eating when it’s already dark and my attempts at photographing food with an external flash have come up a little short lately. The good news is that one of our delicious dinners made for pretty delicious lunch leftovers, and I finally was able to get a decent photo. The sun is starting to stay out a little later so hopefully this won’t be an issue for too much longer!

These are flavorful and good-for-you meatballs. On the first night, I served them with roasted potatoes and asparagus (probably not Greek…). For lunch, I laid them on a bed of lettuce, onions, bell pepper, and tomatoes, and served them with (homemade!) pita bread. It was delicious both ways. I actually loved the way the roasted potatoes and asparagus tasted when dipped in the tzatziki sauce. But I also really loved the way the pita bread tasted with the tzatziki sauce. Win win situation if you ask me!

Note: I found the turkey meatball recipe over on Skinny Taste and she also had a tzatziki sauce recipe, but I’m a huge fan of  Elly’s recipe so I stuck with that. Below both recipes are listed as I made them.

 

 

Southwest Turkey Meatballs

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I can remember a point in my life when I would say, “Corn is not an ingredient!” It was actually a subject I felt pretty passionate about. To me corn was a side dish that went along with mashed potatoes, not a part of soup or salsa. What in the world was I thinking? I can’t tell you why I thought that or what changed, what I do know is that now I love it! Especially when paired black beans and cilantro. Yum!

That combination of corn, black beans, and cilantro was one of the reasons I loved this meal so much. But really, it’s one of those meals that is an all around winner. It’s healthy, it’s filling, it’s quick, and it’s easy. I knew the moment I saw the post on Rachel’s blog (Good Thymes and Good Food, fun blog name, huh?!) it would be a hit in my house and it was.


Southwest Turkey Meatballs

Ingredients
1 cup corn (frozen or fresh cut off the cob)
1 (15 oz.) can black beans, drained & rinsed well
1 pint cherry tomatoes, cut into halves or quarters
2 cloves garlic, minced or pressed
juice & zest of 1 lime
1 tsp. ground cumin
1/3 cup chopped fresh cilantro
1 1/4 lbs ground turkey
1 large egg, lightly beaten
¼ cup panko crumbs
1/2 tsp onion powder
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
½ c. chicken broth

Directions
In a medium bowl, combine the corn, beans, tomatoes, garlic, lime (juice and zest), cumin, and cilantro. Lightly season with salt and pepper, set aside.

In another bowl, using clean hands, combine the ingredients for the meatballs (turkey, egg, panko, onion powder, salt and pepper). Shape into 16 meatballs, about the size of a golf ball.

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook until they are evenly browned on all sides, about 5 minutes with frequent turning. It’s OK if the meatballs aren’t fully cooked through, they will continue to cook, you’re mostly looking for browning.

Add the chicken broth to the pan and bring to a simmer, scraping up any brown bits. Add the tomato mixture and continue to cook for 5 minutes, or until heated through and meatballs are fully cooked.

Serve over rice (brown rice keeps it healthy!) with extra cilantro and cheese for garnish.

Adapted from Good Thymes and Good Food, originally from Clean Eating Magazine