These are another favorite treat, a variation of my usual hamburger-based meatball recipe, and I like to throw these into the mix for a great alternative to beef!
What you’ll need….
1 lb of ground turkey
1 egg
1 – 2 T bread crumbs
1 T tamari
1 stalk celery, brunoise (very small dice)
1 shallot, minced
1 clove garlic, smashed and minced
1 tsp grated fresh ginger
1 tsp cumin
salt to taste
Whisk the egg with the rest of the ingredients in a medium-sized bowl. Break up the turkey into the mixture and continue mixing by hand until all the ingredients are incorporated. Form into small 1 oz balls, (about the size of a golf-ball). When you are ready to cook them, get a non-stick skillet up to temperature, (medium-high heat will do) and put in about 1 T of toasted sesame oil. When the oil starts to shimmer, simply add your meatballs. You may have to cook them in batches, as they should not be touching each other. Let them sear completely on one side before turning over. I usually cover mine and let them steam a little so they stay more moist and tender. They should only take about 3 or 4 minutes to cook, and again be sure to not overcook them as otherwise they will become hard like golf-balls! They will continue cooking in their own heat for about a minute! I serve mine with a little dollop of creme fraiche, a drizzle of olive oil, some fresh cilantro, squeeze of lemon and a few oven-roasted tomatoes…Enjoy…!
