Asian Turkey Meatball Recipe
1 tbsp fish sauce
5 tsp rice vinegar, distilled
3 1/2 tsp sesame oil, divided
1 pinch red pepper flakes
1 lb ground turkey
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tsp soy sauce, less sodium or Bragg's Aminos
Rice bran oil or 1 spray cooking oil
12 large Boston lettuce leaves, washed and patted dry
1 small cucumber, cut into matchsticks* (optional)
1 cup fresh mint leaves, chopped* (optional)
In a small bowl whisk together fish sauce, 3 tsp of rice vinegar, 1/2 tsp of sesame oil and red pepper flakes for the dressing; set aside at room temperature.
In a large bowl, stir together turkey, garlic, ginger, 3 tsp sesame oil, 2 tsp rice vinegar and soy sauce. Form mixture into 24 (2") meatballs. I find if I use a teaspoon to scoop the meat mixture it makes the right size.
Lightly coat a skillet with rice bran oil and heat to medium-high. Add meatballs in two batches to cook, turning often until browned on all sides, 5 to 7 minutes each batch.
Lay 3 lettuce leaves on each plate. Place 2 meatballs on top of each lettuce leaf. (Option: Top with chopped cucumber and mint leaves.) Drizzle with dressing or dip in a separate small bowl for each person.
Serve and Enjoy! Makes 4 servings, 6 meatballs.