In Progress: Spicy turkey and sausage meatballs in chili oil garnished with crystallized ginger panko crunch.
- 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")
In a large bowl, use a fork to pull appart and mix Turkey and Sausage together
Add 1/4C Breadcrumbs, Water Chestnuts, Onion, Garlic, Cilantro, Ginger and Sriracha and gently toss together
In a small bowl, mix egg, soy, and sesame oil together, pour over meat mixture and toss together
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.
Form small meatballs
Heat Cooking Oil in a pan over medium-high heat
Cook meatballs in the pan in batches
Add the meatballs to a crock pot and pour enough Sweet Chili Sauce over them to lightly coat. Mix gently.
Use Crock pot to keep meatballs warm.
Add crystalized Ginger and remaining Breadcrumbs to a food processor and pulse until integrated. Put in a small serving bowl.
Serve with toothpicks. Skewer a meatball, dip it in the ginger panko crunch and eat