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Adapted from Smitten Kitchen
For the Glaze
- ½ cup brown sugar
- ½ cup water
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup peeled, chopped ginger
- 1 tsp coriander
- 4- 6 whole black peppercorns
For the Meatballs
- 1 lb ground turkey
- 6 scallions, finely chopped
- ½ cup cilantro, finely chopped
- 1 egg
- 1 Tb toasted sesame oil
- 2 Tb soy sauce
- Freshly-ground black pepper
Make the glaze – combine sugar and water in a small saucepan over medium heat until sugar is dissolved. Add all other ingredients. Bring to a boil, then simmer gently for about 35 minutes or until reduced to the desired consistency.
Pour through a fine mesh strainer and return to the pan. Cover and keep on low heat until ready to use.
Form the meatballs – combine all ingredients in a bowl and use a fork to thoroughly combine. Form meatballs (using roughly 1 Tb of the mixture for each one) and set aside.
Heat some oil in a cast iron skillet over medium high heat. Working in batches, cook meatballs on all sides, about 8 minutes per batch. (Meatballs can be kept in a 200 degree oven until ready to serve.) Drizzle with the glaze and serve.
These look so mouthwateringly tasty.
I’m defiantly going to try these with a bowl of rice!
-Pepper