Thursday, July 30, 2015

Thai Turkey Meatballs over Creamy Cabbage Slaw

Obviously I love to cook (otherwise, you wouldn't be reading this here blog), but sometimes dinner can be a hassle. Just a straight pain in the ass. But I would pick cooking a homemade meal with my fiance any night over dining out. So to keep things fresh in the kitchen, I am constantly trying to re-create or add a little twist to some of my kitchen staples. Food blogging is hard these days when everywhere you turn someone has already one-upped your last idea. Like, "oh yeah, you made homemade pasta noodles? That's cute, but check out these homemade-hands-free-basil-diamond-encrusted noodles". It's exhausting. Like I said, just get creative. If your favorite meal is grilled chicken and kale, You go Glen Coco! Just mix it up once in awhile with a new seasoning or marinade. That's how these meatballs came along. When in doubt, we cook up some turkey meatballs with a chipotle honey glaze. 3 ingredients, no fuss. But that gets old for the 3rd time in a week, so I took everything from my fridge and turned it into a meatball. Super flavorful, no wasted groceries. All the wins for me!

Thai Turkey Meatballs over Creamy Cabbage Slaw

  • 1.5 lbs. ground turkey
  • 5 green onions, sliced
  • 1 cup freshly chopped cilantro leaves
  • 4 garlic cloves, minced
  • 2 tsp. fresh ginger, minced
  • 2 tsp. freshly chopped jalapeno
  • 1 cup shredded zucchini, excess water squeezed out
  • 1/2 tsp. garlic powder
  • pinch crushed red pepper
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/5 tbsp. tamari (or soy sauce)
  • 2 tsp. sesame oil
  • 1 egg
  • 1 tbsp. high heat oil such as canola or avocado
  • 1/2 head green cabbage, thinly sliced
  • 1/4 cup plain Greek yogurt
  • 1 lime, juiced
  • 1 tbsp. rice wine vinegar
  • 2 tsp. freshly chopped jalapeno
  • 2 tbsp. freshly chopped cilantro
  • salt and pepper to taste
  • peanuts and green onion for garnish
To make the slaw, whisk together the yogurt, lime juice, and vinegar in a small bowl. In a large bowl, pour the yogurt mixture over the cabbage, then toss in the jalapeno, cilantro, salt, and pepper. Toss well to combine. Cover and keep in the fridge until ready to serve. 

To make the meatballs, add all of the listed ingredients (except for the high-heat oil) into a large mixing bowl. Use your hands to roughly combine the mixture. Cover the turkey and allow to rest in the fridge for 1 hour to marinate. 

Once the turkey has rested in the fridge, use your hands to form gold ball sized meatballs. Heat the oil over medium-high heat in a large skillet. Once the oil is hot, add the meatballs to the pan, one at a time. Occasionally turning them to brown them on all sides. Lower the heat to medium, cover with a sheet of tin foil and allow the meatballs to cook through, about 10-15 minutes, until no longer ink inside.

Serve the hot meatballs over the creamy cabbage slaw. Garnish with peanuts and sliced green onions.

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