When my previous stash of meatballs ran out, I decided to experiment with a different meatball recipe, using different meat and seasoning. The plan was to get minced chicken, but due to language barrier and my lack of observation skills, I had gotten a bag of minced turkey instead.
Jump to: Step-by-Step Photos · Recipe
But no biggie, as I would think the outcome would be the same regardless of the meat I used. If I’m back in Singapore, I’d definitely go for minced chicken as minced turkey is very hard to come by.
I went the opposite direction of the previous meatball recipe and used Asian ingredients this time round – ginger, spring onion, soy sauce and sesame oil. The only ingredient that is “Western” about these meatballs is the bread crumbs. Bread crumbs add a tender texture to the meatballs, and an alternative would be to use drained and mashed tofu (which will make it gluten-free too!) But since tofu is extremely pricey here and allergy is not an issue, it makes a lot more sense to use bread crumbs. An egg was also added to bind everything together. Then it was time to roll! (Grab a slave friend / partner to roll with you if you can, but I had none and X was at work, so I spent 30 minutes rolling the meatballs, while watching my drama on TV heh).
Baking the meatballs is the easiest and fuss-free way to cook them, but you can also do the sear and bake method described in this meatballs recipe. You can serve them on their own with other side dishes or breaking them up into smaller pieces while stir-frying with vegetables – both are delicious and perfect with a big bowl of steaming hot rice. The sesame taste in the meatballs is pretty strong (which I love) but if you are not a fan you can reduce the amount used.
Now that I have both Western and Asian style meatballs in my recipe collection, I’ll never reach for those frozen ones in the supermarket ever again – making meatballs from scratch is healthier, more nutritious and you are in control. I can control the amount of sodium (salt) in them, and never have to worry what kind of chemicals or preservatives were added into the meatballs. To go a step further into the control, make your own minced meat! This will be something I’d love to try in the future when I get my mixer (and the grinder attachment). But for now, I’ll just get them from the butcher.
So dear readers, please tell me, what is your favourite meatballs mix? I would love to try new flavourings out!
Step-by-step Photos | |
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| 1) Place minced pork and minced chicken/turkey in a large mixing bowl. | 2) Add in bread crumbs. |
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| 3) Followed by finely chopped spring onion. | 4) A little grated ginger goes in as well. |
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| 5) Crack in a large egg. | 6) Add in the seasonings. |
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| 7) Mix them altogether. | 8) Get rolling! |
Asian-Style Turkey-Pork Meatballs
INGREDIENTS
- 500 grams minced turkey / chicken
- 500 grams minced pork
- 1 cup finely chopped spring onion, about 3 stalks
- 1/2 cup bread crumbs
- 1 large egg
- 1 tablespoon peeled grated ginger
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon sesame oil, reduce if you don't like it too strong
- 1/2 teaspoon salt
- Dash of white pepper
INSTRUCTIONS
- Line a baking sheet with baking paper. Set aside.
- Combine all the ingredients together in a large mixing bowl. Use your hands and mix them together thoroughly.
- Scoop about 1 tablespoon of the mix and roll them into meatballs. Place on the lined baking sheet. Freeze the meatballs for at least 1 hour until firm, then store them in a ziploc bag.
To cook the meatballs:
- Preheat the oven to 190C / 375F. Line a baking sheet with baking paper. Place the meatballs on top and bake for 20 to 25 minutes, flipping them once.
For more flavour, sear the meatballs in a frying pan until both sides are browned before baking them. Reduce the baking time by 5 to 10 minutes.
The meatballs can be served hot, warm or at room temperature.
Dani says
This is a great recipe! I follow it pretty close, but I also add in finely chopped carrots and leek bottoms. And toasted corriander seeds. Gives them a texture that I like and everyone always asks what is in there! I think the carrots give a bit of sweetness. I also add a bit of sesame oil to the pan (but I love sesame!). I only half cook them, and then I add the meatballs to my ramen broth (my husband’s favorite meal). I also make the meatballs really small so you can get a bunch in one bowl. They go great with bok choy, mushrooms, and Kimchi.
Thanks for this great recipe!
Foodie Baker says
Hi Dani – I’m happy you like the recipe! And I love the surprises that you added intk the meatballs, and they sound so delicious with ramen! I’m definitely going to try them next time 🙂
Nagi@RecipeTinEats says
Fun flavours you have here! I’m drooling over these delicious meatballs!
GiGi Eats Celebrities says
Love Love Loveeeeee meatballs! 😀 I am drooling right now!
Jasline N. says
Thank you Gigi!
Cathleen @ A Taste of Madness says
This looks amazing! I think I need to start a meatball stash 😉
Jasline N. says
Thanks Cathleen, you really should it’s really handy when you are lazy to whip up meals, just have to pop them in the oven! 😉
Anna @ shenANNAgans says
YES!!! This is an epically big winner in our household. A bunch of years ago I dated a Croatian guy, his shared a family recipe that used pork and turkey mince, so clever…. and we haven’t prepared meals that require mince with red meat since. Loving your Asian influence too. We put some fennel in our meatballs the other night, really interesting flavour, but I much prefer the asian tastes, so look forward to trying this beauty. 🙂
Jasline N. says
Hi Anna, fennel in meatballs sound lovely, I think I spied some fennel in the market last week, hoping to get some the next time I make meatballs. Do let me know you if you get to try this in the future!
kitchenriffs says
Love the idea of these meatballs! Such fun flavors — really creative. These are wonderful — thanks so much.
Jasline N. says
You are welcome John! If you do make them in the future, do let me know!
Carnivore Confidential says
Both ground Turkey AND ground Chicken are readily available here (in Canada) and I’ve found I actually prefer ground Turkey. I substitute it for EVERYTHING that requires ground Beef.
Jasline N. says
Thanks for the insight Doug! May I ask why do you prefer turkey? Is there a significant difference in taste as compared to chicken?
Carnivore Confidential says
I’m not sure what it is about ground Chicken but, … I find the smell of it when it cooks, really offensive. Not so with ground Turkey so, … I substitute ground Turkey for all ground beef recipes. 🙂
Jasline N. says
I see, I’ll definitely try the substitution of ground turkey for ground beef in my future meatball recipes, more recipes to experiment!
KCole's Creative Corner says
I love that combo of pork and turkey in here! I bet it keeps those gorgeous little meatballs extremely moist and flavorful! 🙂 I certainly need these in my mouth right now! 😀
Jasline N. says
Thank you Kenneth! The bread crumbs help to keep the meatballs light and moist too, wish I can send some to you!