Hoisin Turkey Meatballs
1 pound ground turkey
¼ cup bread crumbs
⅓ cup hoisin sauce
2 teaspoons soy sauce
1 teaspoon dry sherry
2 scallions, white and green parts, chopped
¼ cup chopped raw cashews
⅔ cup hoisin sauce
1 cup apple juice
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 teaspoon grated peeled fresh ginger
Sesame seeds for garnish (optional)
Slice red chili pepper for garnish (optional)
To make the meatballs, combine the turkey, egg, bread crumbs, hoisin sauce, soy sauce, sherry, scallions, and cashews in a medium bowl. Roll the meatballs the size of walnuts and place on a cookie sheet. Reserve.
To make the sauce, combine the hoisin sauce, apple juice, sherry, soy sauce, sesame oil and ginger in a large saucepan and bring to a simmer over medium heat.
Add the meatballs to the sauce and simmer until just cooked through, about 15 minutes (25 minutes if previously frozen). If the meatballs don’t fit in a single layer, turn them midway through the cooking.
Serve over rice and sprinkle with sesame seeds, red peppers slices and scallions if desired.
You can prepare the meatballs ahead. Form, then freeze them on cookie sheets. Once frozen, store the meatballs in resealable plastic bags in the freezer, where they’ll last for months. (The sauce freezes well also.) When you’re ready to prepare them, just drop the frozen meatballs into the hot sauce and cook until just cooked through and hot.