When I entertain, I like to include a hot appetizer, like these tasty Asian meatballs. Honestly, how many “Italian” meatballs can you keep eating? This is a fantastic Asian alternative and just as simple to make. You can substitute the ground turkey for ground pork, ground chicken, or even ground sausage. So many options!
- 1 pound ground turkey
- 1/2 pound uncooked shrimp, peeled and finely chopped
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 3 green onions, chopped
- 1 tablespoon fresh ginger, grated
- 1 small carrot, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup Panko bread crumbs
- 1 tablespoon canola oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon sambal oelek or sriracha sauce
- 1 tablespoon mirin wine
- 1 teaspoon fresh ginger, grated
- 1/2 fresh lime, juiced
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon fresh cilantro, chopped
- Preheat oven to 400 degrees. In a large mixing bowl combine turkey, shrimp, garlic, shallots, onions, ginger, carrots, red pepper flakes, egg, salt, pepper, and bread crumbs until thoroughly mixed. Form into 2-inch balls and place on baking tray lined with waxed paper.
- Heat canola oil in a heavy, oven-proof skillet or cast iron pan on high heat. Brown meatballs in skillet on both sides, about 2 minutes, and place skillet in hot oven for 10 more minutes until cooked through. Remove and serve immediately with dipping sauce.
- To make dipping sauce: Whisk together chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh cilantro. Serve along side the meatballs.
Sambal oelek can be found at specialty Asian markets and select grocery stores. You can substitute the sambal oelek for sriracha sauce.
Keywords: Asian Meatballs, Shrimp and Turkey Meatballs, Lower Fat Meatballs