Monday, March 10, 2008

Thai Turkey Meatballs

This is my own creation...I'm sure there are hundreds of variations of the same type recipe. If you are lacking an ingredient, substitute with something else or leave it out. The ginger, garlic and herbs really give this a fresh and flavorful taste. I added ketchup for a little sweetness to balance the saltiness of the soy. You could easily add some pepper flakes or Sriracha to kick up the heat.

Thai Turkey Meatballs

1 package ground turkey
2 egg whites
1/2 tsp grated ginger
1 grated shallot
1 clove minced garlic
1 tsp fish sauce
2 tsp soy sauce
1/4 cup bread crumbs
2 T. ketchup
1 thinly slice kaffir lime leaf
2 T. chopped cilantro

Mix all ingredients and form into small meatballs. Pan fry or bake in a 425 oven for 25 minutes.

Veggie Stir Fry

1 lb. Pre-packed veggies
2 cups bean sprouts
2 chopped green onions
1/2 cup water
1 T soy sauce
1 tsp. sugar
dash vinegar
cornstartch/water mixture

Heat water, soy, sugar and vinegar in your stir fry pan of choice. Throw in veggies and steam with the lid on until crisp-tender. Add the sprouts and green onions and cook another minute. Remove veggies from pan with slotted spoon and thicken the sauce with cornstarch/water mixture.

Here is the package of veggies I use: Its mostly broccoli and snow peas. It comes in a 2 lb bag at Winco for $3.99. It will last us for at least 2-3 meals and keeps for well over a week in the crisper.

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