Lunchbox-Friendly Asian-Inspired Meatballs

Who doesn't love meatballs?

This is a rift on a recipe I spotted on Tasting Table. Being a student, I try to make and pack lunch each day (key word: TRY). So I’m always on the lookout for packable meal-makings that are versatile, low-carb (I can’t fall asleep in my afternoon classes!), and flavorful.

These fit the bill.

The original recipe calls for gochujang, a Korean chili sauce, and pork. Now, in the Upper Valley, I have yet to discover an Asian market. Moreover, most Asian sauces have modified food starch or gluten of some sorts that I’m to avoid. So screw the chili sauce. I swapped in my favorite ground turkey from a local farm, and added a bunch more garlic, ginger, scallion, and soy to boost flavor. Mirin gives the meatballs a delicate sweetness to go along with the much-needed umami and seasoning from the tamari (and now that I write this, I think back to my other sweet-savory meatball concoction starring spinach, currants, and pine nuts…mmm).

I don’t know why I didn’t make meatballs more often in DUMBO. Oh, right. I was in a studio and I don’t know about you, but I’d rather not have my bed smelling like what I made for dinner the night before. Yeah. Not cool, says my inner OCD person. Anyways, making these here in my 4-bedroom house? SO easy.

The recipe below yields about 40 meatballs (about 1-1 ½ inches in diameter), more than a little me can eat in a week. So I kept 15 out for lunch, and froze the rest. Be sure to cook off a little meatball before you cook them all so you can taste for seasoning.

They’re great served with rice noodles, peppers, and peanut sauce – or, as I do, over roasted vegetables. My go-to lunch these days. Perfect for lunchboxes (no one is ever too old for a lunchbox). Oh, and they’re completely gluten-free!

Asian-Inspired Meatballs
Adapted from a recipe by Rachel Yang of Joule in Seattle, WA, published on Tasting Table

1 pound ground turkey (half regular meat, half dark meat - you could also use ground beef)
6 scallions, finely chopped
¼ cup mirin rice wine
2 tablespoons soy sauce, plus more as desired
5 medium garlic cloves, finely chopped
2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped or grated
2 tablespoons olive oil

Preheat the oven to 375°. In a large bowl, stir together the meat, scallions, mirin, soy sauce, garlic and ginger until combined (the mixture will be very wet). Use your hands to roll the mixture into 1½-inch meatballs. Place on foil-lined baking sheet.

In a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the meatballs (cook the meatballs in batches if necessary). Cook until browned, about 2-3 minutes. Turn the meatballs over and brown the other side, 2 to 3 minutes longer, and then transfer them to a rimmed baking sheet.

Place the meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes. Transfer to a paper towel to drain and serve hot if possible.

Sicilian-Style Turkey Meatballs

There is something wonderful about the classic Sicilian combination of sweet dried currants or raisins, creamy and nutty toasted pine nuts, and fresh greens, like kale or spinach, that always makes my mouth water. In the summer, when the garden is brimming with fresh Swiss chard, I am always sautéing it with raisins and pine nuts.

Taking inspiration from my favorite summer dish, I've taken these same flavors and combined them with lean ground turkey in these Sicilian-style meatballs for a different twist on a dinnertime favorite. They are perfect to serve alone, as an appetizer, or atop a bowl of pasta tossed in a creamy goat cheese sauce.

If you don't have Swiss chard, you can also substitute in baby spinach, kale, or even herbs like parsley or cilantro. 

Sicilian-Style Turkey Meatballs

As published on The Daily Meal

1 pound ground light-meat turkey

1/2 large yellow onion, finely minced

1/3 cup Swiss chard, finely chopped

1/3 cup pine nuts, toasted

1/3 cup raisins, chopped

1/3 cup breadcrumbs, preferably panko

1/2 teaspoon ground cumin

1/2 teaspoon salt

Freshly ground pepper

1 egg

Olive oil, for cooking

In a large bowl, combine the turkey, onion, chard, nuts, raisins, breadcrumbs, and seasonings. Gently stir to combine. Add in the egg and, using your hands, mush together the meat, flavorings and eggs to create a somewhat homogenous mixture.

Using your hands, roll out 1-1 1/2-inch balls, placing them on a plate as you go.

Once all the meatballs have been formed, heat a sauté pan over medium heat. Add a thin layer of olive oil. When the oil is hot, add half of the meatballs. Brown the meatballs on all sides, turning them as they cook. The meatballs are done when they are slightly firm to the touch and golden on all sides. Remove them from the pan and let them rest. Meanwhile, add a little bit more oil and repeat with the remaining meatballs.

Serve attop a bowl of whole wheat pasta tossed with brown butter, or a creamy goat cheese sauce.