Sesame-Ginger Meatballs with Orange Sweet and Sour Sauce
Serves 4 as an appetizer or used in sandwiches
1 pound ground turkey (90 or 93 percent lean), or ground pork
4 scallions, finely chopped (including green parts)
1-inch piece of peeled fresh ginger, grated
3 garlic cloves, grated or put through a press
2-1/2 tablespoons soy sauce
2 teaspoons sesame oil
½ cup plus 2 tablespoons panko bread crumbs
1 tablespoon chili paste (Sambal Oelek)
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper or a non-stick mat.
Combine everything except the turkey and bread crumbs in a large bowl and mix well. Break the turkey up in pieces and add to the bowl along with ½ cup of the bread crumbs. Mix well. Add up to 2 more tablespoons of bread crumbs if the mixture seems too liquid.
Using a 1-1/2 inch ice cream scoop, make individual meatballs and space them evenly on the lined baking sheet. Bake 20 to 25 minutes, until they’re cooked through and have a little browning on them.
1/3 cup Hoisin sauce
¼ cup orange marmalade
¼ cup plus 1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon finely diced fresh ginger
1 teaspoon finely diced fresh garlic
Combine sauce ingredients in a large bowl, then pour half of the sauce into a smaller bowl for dipping. When the meatballs are cooked, gently put them into the large bowl with half the sauce, and stir to coat. Return the meatballs to the baking sheet and bake for another 5-7 minutes, until glazed. Serve hot or warm with the dipping sauce on the side.