4 servings, 30 min
Ingredients
2 tablespoons finely grated or minced fresh ginger
3 garlic cloves, finely grated or minced (or omit and use garlic-infused oil instead)
1 teaspoon ground cumin, more for serving
1 teaspoon table salt, more as needed
½ teaspoon ground coriander
1 pound ground turkey
½ cup panko or plain bread crumbs
2 tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving
2 tablespoons extra-virgin olive oil
1 15-oz can diced tomatoes
1 teaspoon soy sauce
4 scallions, thinly sliced
1 lime, halved
Directions
In a large bowl, mix together 1 tablespoon ginger, the garlic, cumin, salt and coriander. Add turkey, bread crumbs, and cilantro. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
Move meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes, soy sauce and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.
Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste, and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro.
3 garlic cloves, finely grated or minced (or omit and use garlic-infused oil instead)
1 teaspoon ground cumin, more for serving
1 teaspoon table salt, more as needed
½ teaspoon ground coriander
1 pound ground turkey
½ cup panko or plain bread crumbs
2 tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving
2 tablespoons extra-virgin olive oil
1 15-oz can diced tomatoes
1 teaspoon soy sauce
4 scallions, thinly sliced
1 lime, halved
Directions
In a large bowl, mix together 1 tablespoon ginger, the garlic, cumin, salt and coriander. Add turkey, bread crumbs, and cilantro. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
Move meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes, soy sauce and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.
Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste, and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro.
No comments:
Post a Comment
Thanks for your comment. Please note that comments are read and reviewed before being approved and posted, to prevent spam or other inappropriate messages from appearing on this site.