Meatballs with onions and ginger sauce
Description
The recipe won't take much time. This recipe yields 24 to 34 meatballs, depending on the size. The ginger sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat the sauce before serving. Serve hot.
Instructions
- 1
Step 1
1. Make the sauce. Bring sugar and water to a boil in a small saucepan over high heat, stirring until the sugar dissolves completely. Reduce heat to medium and add soy sauce, mirin wine, peeled and sliced ginger, coriander, and peppercorns. Simmer, stirring occasionally, until the mixture reduces by half, about 30 minutes or longer. Strain the finished sauce through a sieve. Make the meatballs. Mix ground turkey, finely chopped green onion, finely chopped cilantro, egg, sesame oil, soy sauce, and a few pinches of black pepper in a bowl. Stir with a fork. Using a spoon, shape the mixture into meatballs.
- 2
Step 2
2. In a saucepan over medium heat, melt the vegetable oil. Sear the meatballs in batches, turning once, until browned, about 8 minutes per batch.
- 3
Step 3
3. Place the meatballs on a plate lined with paper towels and let the oil drain off.
- 4
Step 4
4. Pour the prepared ginger sauce over the meatballs and serve with toothpicks inserted. Alternatively, you can serve the sauce on the side instead of pouring it over the meatballs.