2

Skewered Sesame Meatballs with Sweet-Sour Sauce

Total Time
32 min
Prep
12 min
Cook
20 min
Serves
12
Difficulty
Easy
Be sure to roll the turkey mixture into firm, round meatballs to help them hold their shape when skewered.
Ingredients

uncooked extra lean ground turkey breast

1 pound(s)

canned water chestnut(s)

7 oz, whole, drained and finely chopped

dried plain breadcrumbs

¼ cup(s)

egg white(s)

2 large

low sodium soy sauce

2 Tbsp

uncooked shallot(s)

2 small, finely chopped

ginger root

1 Tbsp, fresh, minced

sesame seeds

1 Tbsp

snow peas

3 oz, trimmed

sweet & sour sauce

¾ cup(s)

Instructions

  1. Preheat the oven to 375°F. Spray a jelly-roll pan with nonstick spray.
  2. To make the meatballs, combine the turkey, water chestnuts, bread crumbs, egg whites, soy sauce, shallot, and ginger in a medium bowl until well blended.
  3. Shape the mixture into 36 meatballs and place in the pan. Sprinkle the meatballs with the sesame seeds. Lightly spray with nonstick spray. Bake until the meatballs are cooked through, about 20 minutes.
  4. Meanwhile, bring a large saucepan of water to a boil. Add the snow peas and boil for 1 minute. Drain and rinse under cold running water to stop the cooking. Drain again.
  5. Bend a snow pea in half and thread onto a wooden pick, then skewer a meatball onto the same pick. Repeat with the remaining 35 snow peas and 35 meatballs. Pile the skewers onto a platter and serve the dipping sauce alongside. Yields 3 meatballs per serving.
Notes
The meatballs can be kept warm in a 200°F oven for about an hour after baking.Small wooden or bamboo picks make attractive skewers on which to serve these lite bites. If you want to make the snow peas really pretty, instead of simply snipping off the stem, use small kitchen scissors to trim off the stem end by cutting the ends of the snow peas into a v-shape.It’s useful to keep fresh ginger on hand to add bold flavor to many dishes. Here’s how to store fresh ginger: Peel the ginger and cut it into thin, round slices. Then put the ginger into a glass jar, cover with dry sherry, and refrigerate for up to several weeks. Or, wrap the ginger slices in small packets of foil and freeze for up to several months. There is no need to thaw the ginger before using it—simply slice, chop, or mince while frozen.

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