Wednesday afternoon I found myself without any hamburger for dinner. (We had chicken two nights in a row.) Since I stubbornly refused to go to the store in the miserable heat, I thawed some ground turkey. Having made teriyaki turkey burgers, I fiddled with the recipe and came up with quite tasty meatballs…
Recipe of the Week: Teriyaki Turkey Meatballs
1 lb. Jenni-O’s Extra Lean Turkey
1/3 c. teriyaki sauce
1/3 c. Panko crumbs
3 tbs. whole wheat bread crumbs
1/2 tsp. garlic powder
1 large egg, beaten
1/4 c. yellow onion, diced
2 tbs. dried onion
1/4 tsp. ground pepper
2 twists sea salt
3 tbs. sesame oil
1. Put all ingredients but the sesame oil into a medium bowl. Squish them together with your hand, until well blended.
2. Heat iron skillet on medium heat, add sesame oil and coat pan.
3. Form balls and place in skillet. Turn and brown evenly.
4. Lower heat to simmer and cover for 10 minutes.
5. Serve with rice and vegetables. You might want to taste a meatball before using any sauce (Teriyaki, Soy, Sweet/Sour, etc.) in order to get the right flavor compliment. (I liked them sans sauce, but Danny drizzled more sesame oil onto his. He’s a saucey guy. 🙂)
(Once again, I was too hungry to take a picture before we ate.)
Thought of the Week: Tomato envy…As most of you know, I have been nursing my tomato plants along and thought I’ve been doing a good job. (We have eaten a couple every week.) But two of my brothers-in-law have gardens as well, and yesterday we received some fine specimens from one of them. Although I know it’s more the variety than the nuturing, mine (the two on the left) are still puny in comparison. However, they all taste better than store-bought.