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!
Cilantro Turkey Meatballs
Source: Adapted from Cook’s Illustrated
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.