Jeff's been gone since Wednesday night, I've been sick with a cold this whole week, it's been raining cats and dogs... all of these things have been making me feel a bit... tired. Ok. Complaining is done now.
Each morning he's been gone, I take a little photo of the kiddos at breakfast and email it to him with funny little messages...
(This one's from this morning. It says "I'm a gangsta. Don't mess."
Pretty much sums up how Penny and I were feeling this morning.)
Anyway, onto the recipe. This one is easy and we usually eat these meatballs with rice and some kind of green vegetable (usually green beans cooked steamed a bit, then sauteed in oil, soy sauce and garlic.) You can adjust the spicy-ness by putting in more or less sriracha. I found this recipe in the "Dinner 1-2-3" section of one of my old Everyday Food magazines.
Asian Turkey Meatballs
3/4 cup breadcrumbs
1 to 1.5 lb of ground turkey (or ground pork is good too)
3 green onions, white and green parts separated and thinly sliced
handful of chopped cilantro leaves
4 teaspoons fish sauce
4 teaspoons sriracha sauce
4 teaspoons sugar
1 large garlic clove, minced
Preheat oven to 450 degrees.
In a medium bowl, combine breadcrumbs and 3 T. water. Let stand for about 5 minutes. Then add the ground turkey, white part of the thinly sliced green onions, cilantro, fish sauce, sriracha, sugar, garlic and 1 teaspoon of salt. Mix to combine and form into 12 to 14 meatballs with your hands.
In a large skillet, heat 1 T oil over medium-high heat. In batches, brown meatballs on all sides, about 10 minutes total. Add up to 1 more tablespoon oil as needed. Transfer to a baking sheet and bake until the meatballs are cooked through, about 10 minutes. Serve with rice and green parts of green onions, and lime wedges.