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Turkey Meatballs with Soy-Ginger Glaze

To continue the party-themed posts this week, I give you Turkey Meatballs with Soy-Ginger Glaze. I have made this recipe a few times now, and I only love it more and more. I would eat this over rice for an excellent and simple dinner, or on a sandwich or with a spoon. Or as an appetizer at a party, as it was served here. It also makes a great dish for entertaining since you can mix up the meatballs and sauce several hours ahead of time, leaving you only with the task of sautéing the meatballs themselves. They are also still quite good a room temperature.

Turkey Meatballs with Soy-Ginger Glaze (adapted from the New York Times)

For sauce:

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup white wine (they recommended mirin, which is a bit harder to find so I used what I had on hand)

1/4 ginger, peeled and diced

1 teaspoon coriander seeds

4 black peppercorns

For the meatballs:

1 lb ground turkey

6 scallions, finely chopped

1 cup cilantro, finely chopped

1 egg

2 tablespoons sesame oil

2 tablespoons soy sauce

Pepper

Vegetable or canola oil, for frying

For sauce: In a small saucepan, bring sugar and 1/2 cup of water to boil, mixing to dissolve sugar. Reduce heat to low, add the rest of the ingredients and simmer until reduced by half, about 30 minutes. Remove from heat and strain through a sieve. Discard ginger, coriander, and peppercorns. (Can be made up to 2 days ahead. Store, covered, in refrigerator).

For meatballs: Mix all ingredients well in a medium bowl. Season with pepper. Coat a large sauté pan with vegetable oil and heat over medium heat. Form turkey mixture into balls by the teaspoon, then drop into oil when hot. Turn every couple of minutes, until all sides are browned and they are cooked through, about 8 minutes per batch. When all meatballs have been cooked, place on a large plate, spoon sauce over and serve with toothpicks.

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