Something different. Some of the meatballs I used for appetizers and just wrapped wonton wrappers around them. Serving size is difficult to determine. I made 69 meatballs. I think for dinner depending on your appetite you need 4-5 meatballs for a dinner serving per person. Maybe three meatballs for a lunch sandwich. And only one or two a person if you are serving them as appetizers.
Ingredients for around 15 dinners
3 lbs ground turkey
4 oz mushroom powder
4 Tablespoons soy sauce
4 Tablespoons shaohsing
3 Tablespoons sesame oil
1 oz garlic cloves – ground to paste
4 oz grated ginger
1 cup scallion slices
2 Tablespoons 5 spice
6 eggs
1 cup panko
1/4 cup dark brown sugar
non stick spray
Sauce
1/2 cup hoisin
2 Tablespoons sriracha (to taste they all taste different)
2 Tablespoons tahini
2 Tablespoons date syrup
2 Tablespoons ketchup
1/2 teaspoon ground ginger
2 Tablespoons mirin
1 Tablespoon black vinegar
cilantro, scallions, chives for finishing
Directions
Preheat oven to 350 and spray sheet pans with non stick spray.
In a large mixing bowl mix together the ground turkey, mushroom powder, soy sauce, shaohsing, sesame oil, garlic, grated ginger, scallions, 5 spice, eggs, panko, and dark brown sugar. Use a meatball scooper and space them slightly. They need 15-20 in the oven.
In a small mixing bowl mix together the hoisin, sriracha, tahini, dare syrup, ketchup, ginger, mirin, and black vinegar. You can warm it up to go on fresh meatballs or apply it when cooking or serve it on the side.
Finish with cilantro and more scallions or chives.
Enjoy!
Or you can add a wonton wrapper and re-heat in oven at 350F for about 30 minutes from cold and serve like appetizers. Then top with warmed sauce.
