Posted by: tinkande | February 3, 2010

Cilantro Turkey Meatballs

I’m so glad that we finally had a chance to blog about these meatballs, because we’ve been making and enjoying them for a few years now.  They’re another great addition to any potluck or game-day menu. You won’t be able to eat just one of these flavor-packed bites!

Need more ideas for the big game this weekend? Try some of these favorites:
Artichoke Dip
Buffalo Chicken Wings
Potato Skins

Cilantro Turkey Meatballs
Source: Adapted from Cook’s Illustrated
Makes 30

1 pound ground turkey (I recommend dark meat or a mix of dark and breast meat, but not only breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable or canola oil

Stir together the egg, cilantro, scallions, sesame oil, and salt with a fork until blended. Add the turkey and gently mix until just combined, taking care not to over-mix.

Spread cornstarch in a shallow baking pan. With wet hands, form the turkey mixture into 1-inch balls, and transfer to the baking pan. Wash and dry your hands. Then gently roll the balls in the cornstarch until coated.

Heat 1/4 cup of the oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook half of the meatballs, turning occasionally until firm and golden (3-4 minutes). Transfer them with a slotted spoon to a plate lined with paper towels to drain. Add the remaining 1/4 cup of oil to the pan, cook the remaining meatballs, and drain.

We love to serve these with sweet chili sauce for dipping. Alternately, serve with a dipping sauce of 1/2 soy sauce and 1/2 rice vinegar.



  1. Can you cater for super bowl? Looks great Cait!

  2. Hmmm, I could try to cater, but you’re a little far away!

  3. What is in the other half of the soy dipping sauce?
    xoxo your sis

  4. Oops. It should have read “1/4 cup soy and 1/4 cup rice vinegar.” I changed it to read that it’s just equal parts of each!

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