Wednesday, October 12, 2011

Hoisin Meatballs

This recipe was modified from Hoisin-Glazed Turkey Meatballs - I wanted to have them for dinner instead of as an appetizer.  Also I didn't want to go out and buy anything additional so just worked with what I had on hand so modified the ingredients to work for me. I didn't see the need for the oil although I am sure it gives additional flavor. I also ended up having to add bread crumbs because the ingredients made the ground meat so wet.

Hoisin Turkey Meatballs

2 tablespoons reduced-sodium  Soy Sauce
1 tablespoon hoisin sauce
2 teaspoon finely grated fresh ginger root
1 teaspoon sriracha sauce or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced 
1/2 teaspoon garlic powder (didn't have any garlic cloves on hand)
1/2 cup  drained, finely chopped water chestnuts
1 pound lean ground turkey
3/4 cup bread crumbs 
1/4 cup purchased Hoisin Sauce

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or tinfoil coated with cooking spray.
  2. Whisk  soy sauce,  ginger, garlic powder, sriracha or crushed red pepper, 1 tblsp hoisin sauce and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey  and bread crumbs until completely combined.
  3. Shape the mixture into medium sized meatballs. If you don’t want to cook these right now you could put them in the freezer for later. 
  4. Place the meatballs on a pan and bake until the meat is cooked through, 15 to 17 minutes.
  5. Brush the meatballs with  Hoisin sauce. Cook meatballs an additional 2 to 3 minutes. Serve with stir fry vegetables and rice. 

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