A blast of sensations with a delicate taste...
Ingredients
(1/4 cup) milk
(1/4 cup) dried bread crumbs
450-700g (1 to 11/2 lbs) ground turkey (don't use only breast as it will be too dry)
1 large egg, lightly beaten
15ml (1tbsp) finely minced ginger root
2.5ml (1/2 tsp) salt
(1/2 cup) chopped fresh cilantro
(1/4cup) cilantro sprigs for garnish
15ml (1 tbsp) soya sauce
10ml (2 tsp) Asian sesame oil
Preparation
1. Preheat oven at 250°C (500°C).
2. Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.
3. Add ground meat, egg, salt, chopped cilantro, soya sauce, and Asian sesame oil and mix well with your hands until well combined.
4. Shape 3 tbsp meat mixture into a ball and transfer to a 13"x19" glass baking dish.
5. Make more meatballs with remaining meat mixture, arranging meatballs about 1/2" apart in baking dish.
6. Bake until cooked through, about 15 minutes.
Ingredients for sauce
30ml (2 tbsp) fresh lime juice
30ml (2 tbsp) water
10ml (2 tsp) sugar
60ml (4 tbsp) soya sauce
10ml (2 tsp) Asian sesame oil
Preparation for sauce
1. Stir all ingredients until the sugar is dissolved.
Transfer cooked meatballs to serving dish. Stir sauce, then drizzle meatballs with 15ml (1 tbsp) sauce and sprinkle with cilantro sprigs. Serve meatballs with remaining sauce and steamed white rice.
Makes 4 (main course) servings.
Adapted from Gourmet magazine, May 2007 and first read on Sherry Cermak's blogg What Did You Eat?
(1/4 cup) milk
(1/4 cup) dried bread crumbs
450-700g (1 to 11/2 lbs) ground turkey (don't use only breast as it will be too dry)
1 large egg, lightly beaten
15ml (1tbsp) finely minced ginger root
2.5ml (1/2 tsp) salt
(1/2 cup) chopped fresh cilantro
(1/4cup) cilantro sprigs for garnish
15ml (1 tbsp) soya sauce
10ml (2 tsp) Asian sesame oil
Preparation
1. Preheat oven at 250°C (500°C).
2. Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.
3. Add ground meat, egg, salt, chopped cilantro, soya sauce, and Asian sesame oil and mix well with your hands until well combined.
4. Shape 3 tbsp meat mixture into a ball and transfer to a 13"x19" glass baking dish.
5. Make more meatballs with remaining meat mixture, arranging meatballs about 1/2" apart in baking dish.
6. Bake until cooked through, about 15 minutes.
Ingredients for sauce
30ml (2 tbsp) fresh lime juice
30ml (2 tbsp) water
10ml (2 tsp) sugar
60ml (4 tbsp) soya sauce
10ml (2 tsp) Asian sesame oil
Preparation for sauce
1. Stir all ingredients until the sugar is dissolved.
Transfer cooked meatballs to serving dish. Stir sauce, then drizzle meatballs with 15ml (1 tbsp) sauce and sprinkle with cilantro sprigs. Serve meatballs with remaining sauce and steamed white rice.
Makes 4 (main course) servings.
Adapted from Gourmet magazine, May 2007 and first read on Sherry Cermak's blogg What Did You Eat?
