Let's Talk Turkey!

I've been a baaaad kitten when it comes to  this blog.  First there was the fallout from the holidays; I was so full for so long that I didn't want to eat or cook, let alone write about food.  Then I started a new business teaching cooking classes, and I was too tired to blog.  But my friend Janice texted me today and said that she keeps checking for a new blog post, and if I didn't get to it, she was going to start posting mean messages.  She's too nice to actually do that, but just in case I'm a bad judge of character....

Are you ready to talk about turkey again? We're well past the holiday meal leftovers, and I'm ready to look at turkey once more.  These Asian Style Meatballs have been such a hit with everyone who's had them - from catering clients to cooking classes - that I felt it would be a perfect "redemption recipe" for those faithful readers who I have neglected... and the Peanut Dipping Sauce will make everyone forgive me.

Asian Style Turkey Meatballs
3/4 cup breadcrumbs
2 tablespoons milk (use water if dairy intolerant)
1 1/2 lb ground turkey (preferably organic)
4 scallions, thinly sliced and chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons rice vinegar
1 tablespoon tamari
2 teaspoons Sriracha (or other hot sauce)
2 teaspoons agave nectar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon sea salt
Juice of one lime
1+ tablespoon coconut oil (or olive oil)

Preheat oven to 400.  In a large bowl, combine breadcrumbs and milk and let stand 15 minutes. Add turkey, scallions, cilantro, vinegar, Sriracha, agave, garlic, ginger, sea salt and lime juice.  Gently mix all ingredients - try not to over mix as it makes for less juicy meatballs.  Form into 12 - 18 meatballs.  Melt coconut oil in a large skillet over medium high heat.  Add meatballs (you want to hear a sizzzle when you add them).  Don't overload the skillet or your meatballs will steam rather than brown; work in a few batches.  Brown meatballs on all sides, approximately 10 minutes.  Transfer to a baking sheet and bake until cooked through to 165.  Continue browning meatballs in skillet adding more oil as needed.  Serve with Peanut Dipping Sauce.

Spicy Peanut Dipping Sauce

Peanut Sauce

1 cup smooth peanut butter

¼ cup tamari

2 teaspoons red chili paste

1 tablespoon agave nectar

Juice of 2 limes

½ cup hot water

¼ cup chopped peanuts

Combine peanut butter, tamari, chili paste, agave and lime juice in a blender.   Puree to combine all ingredients.   With motor running, slowly add the hot water to thin out the sauce; use more or less water to get the consistency you want.

This sauce is soooo good that you'll be trying to find new ways to use it... one easy fix: cook some whole wheat spaghetti, saute thinly sliced red bell pepper and scallions, toss with peanut sauce and top with chopped, toasted peaunts - good hot or cold.  People in my Thai cooking class last week are still talking about this sauce like it's some dirty little secret....so go on, get dirty.