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Asian Fusion Meatball Hors D'Œuvres

In Progress: Spicy turkey and sausage meatballs in chili oil garnished with crystallized ginger panko crunch.


In Progress:

  • 1 lb Ground Turkey
  • 6 oz Ground Sweet Italian Sausage
  • ½ c Panko Flakes divided
  • ¼ c minced water chestnut
  • ¼ c minced red onion
  • 1-2 Garlic Cloves (minced)
  • ¼ c Cilantro (chopped)
  • 2Tbs Grated Ginger (fresh)
  • 2Tbs Sriracha. Or to taste
  • 1 Egg
  • 1Tbs Soy Sauce
  • 1Tsp Sesame Oil
  • 2Tbs Cooking oil
  • Crystalized Ginger
  • Sweet Chili Sauce ("A Taste of Thai Sweet Red Chili Sauce")


  1. In a large bowl, use a fork to pull appart and mix Turkey and Sausage together

  2. Add 1/4C Breadcrumbs, Water Chestnuts, Onion, Garlic, Cilantro, Ginger and Sriracha and gently toss together

  3. In a small bowl, mix egg, soy, and sesame oil together, pour over meat mixture and toss together

  4. Note: I like to cover the mixture and wait 4-6 hours at this point to let the flavors integrate, but if you are in a hurry, you can skip this step. They will still be delicious.

  5. Form small meatballs

  6. Heat Cooking Oil in a pan over medium-high heat

  7. Cook meatballs in the pan in batches

  8. Add the meatballs to a crock pot and pour enough Sweet Chili Sauce over them to lightly coat. Mix gently.

  9. Use Crock pot to keep meatballs warm.

  10. Add crystalized Ginger and remaining Breadcrumbs to a food processor and pulse until integrated. Put in a small serving bowl.

  11. Serve with toothpicks. Skewer a meatball, dip it in the ginger panko crunch and eat

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