Now that we are through the busy holiday season, I finally have some time to focus on this blog again! Ever since we opened our shop Sarida in Roslindale, it’s been pretty tough keeping things up to date here. Who am I kidding? Even before the shop opened I had a hard time maintaining things… life is busy, what can I say? That said, hopefully this year I’ll have more time to do some posts… and so far things are looking pretty good because I had a serious cooking bug over the holidays.
We moved to Dover, MA back in May and have had a wonderful experience so far… including a cocktail party in November for all of us ‘newbies’. I wanted to bring something I hadn’t made before, so I started trolling Foodgawker and Tastespotting. To be honest, I don’t remember what my search terms were, but in the end… I wound up choosing this Hoisen Glazed Turkey Meatball recipe, per the Healthy Seasonal Recipes blog. Let’s just say it was a HUGE hit and I will definitely be making this again. These were scarfed up quickly and everyone seemed to enjoy them, including myself.
Hoisin Sauce, also called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes. Made from a combination of fermented soy, garlic, vinegar, and usually chilis and sweetener, hoisin is dark in color and thick in consistency. It has a very strong salty and slightly sweet flavor, which some may find objectionable. In this recipe, it works beautifully… seriously, these bad boys were DELICIOUS! I also loved the crunch of the chopped water chestnuts and I’m always a sucker for fresh ginger.
Now normally, you know I always do my own food-styling and photography… however, this time I was on a super time crunch throwing these things together after I closed the shop and before we headed to our new friends house, so these photos are courtesy of the same blog. She does a gorgeous job with food-styling and photography as well — then again, she’s a professional!!! But the best part of all? She’ s a New England girl!
Hoisin-Glazed Turkey Meatballs
Makes: 26 Meatballs. Active Time: 20 minutes. Total Time: 30 minutes.
2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice
Black and/or white sesame seeds, for garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Whisk Tamari or soy sauce, sesame oil, ginger, sambal or crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.
Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.
Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.