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Coconut-Ginger Turkey Meatballs<\/p>\nCoconut-Ginger Turkey Meatballs<\/p>\n
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1\/4 C. plus 2 tsp. sesame oil<\/p>\n
4 garlic cloves, chopped<\/p>\n
4 scallions, minced<\/p>\n
1 T. grated fresh ginger<\/p>\n
1\/2 tsp. red pepper flakes, or more if desired<\/p>\n
1 T. fish sauce<\/p>\n
1 tsp. cornstarch<\/p>\n
1 C. plus 2 T. coconut milk<\/p>\n
2 lb. ground turkey<\/p>\n
1\/4 C. coconut oil for frying<\/p>\n
1\/2 C. chicken stock<\/p>\n
1\/8 tsp. salt<\/p>\n
1 tsp. grated lime zest<\/p>\n
2 to 3 drops Maggi seasoning (optional)<\/p>\n
chopped cilantro or scallions for garnish (optional)<\/p>\n
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Heat a large skillet or wok with 1 tsp. of the sesame oil over medium heat. Add the garlic and fry until golden brown, about a minute. Pour the garlic into a large bowl.<\/p>\n
Add the scallions, ginger, pepper flakes, fish sauce, cornstarch, 1 tsp. of the sesame oil, and 2 T. of the coconut milk to the bowl with the garlic, and whisk well with a fork. Add the ground turkey and mix will with your hands. Form the mixture into 1 inch meatballs. I used a tsp. sized cookie scoop to portion the mixture. Place the meatballs onto a parchment lined baking sheet and chill, covered, for at least an hour, or overnight, in the refrigerator. Using the same skillet or wok in which you cooked the garlic, heat the remaining sesame oil and coconut oil over medium heat. Add the meatballs in batches. Brown on one side for 3 minutes, flip them over, and brown another 3 to 4 minutes. Repeat until all of the meatballs are browned. Pour off the oil, and deglaze the pan with some of the chicken stock, and then add the mixture to a four quart sauce pan or high sided skillet. Add the rest of the stock, salt, lime zest, and the rest of the coconut milk. Bring the mixture to a boil, and then reduce the heat to medium low and then add the meatballs. Simmer until the sauce is reduced by two-thirds, about 10 minutes. Season with a few drops of Maggi Seasoning and garnish with cilantro or scallions.<\/p>\n","protected":false},"excerpt":{"rendered":"
Coconut-Ginger Turkey Meatballs 1\/4 C. plus 2 tsp. sesame oil 4 garlic cloves, chopped 4 scallions, minced 1 T. grated fresh ginger 1\/2 tsp. red pepper flakes, or more if desired 1 T. fish sauce 1 tsp. cornstarch 1 C. plus 2 T. coconut milk 2 lb. ground turkey 1\/4 C. coconut oil for frying 1\/2 C. chicken stock 1\/8 tsp. salt 1 tsp. grated lime zest 2 to 3 drops Maggi seasoning (optional) chopped cilantro or scallions for…<\/p>\n