Asian Meatballs - 2

20 oz. Ground Turkey

20 oz. Ground Pork

1 Med. Onion - Rough Chop

4 Garlic Cloves

1 tbsp Ginger - Grated

1 Cup Mushrooms - Rough Chop

1/4 Cup Parsley - Leaves & Stems

1/4 Cup Chicken Stock

2 Roasted Piquillo Peppers - Small Dice (use roasted red peppers if you don't have Piquillo)

2 tbsp Quinoa

1 Cup Bread Crumbs

2 tsp Salt

1 tsp Pepper

1 Egg - Beaten

For Sauce:

2 tbsp Sugar

3 tbsp Low Sodium Soy Sauce

2 tbsp EVOO

2 tbsp Dijon Mustard

1 tsp Sambal

1/2 Cup Water

In a small food processor add in the onion and garlic and puree.  Add to a large bowl.  Next blend up the mushrooms and parsley and add to the bowl.  In the bowl, add the piquillo peppers and chicken stock.  Mix to combine everything.  Add in the quinoa, bread crumbs, salt, pepper and egg.  Mix to combine.  Add in the turkey and pork and mix to combine (don't over mix).

Using a small scoop (about 1" in diameter) scoop the meatballs onto a large baking sheet (w/ sides) lined w/ parchment paper and sprayed w/ cooking spray.  When all the meatballs are on the baking sheet roll each into a ball.  Run your hands periodically under water to stop the meatballs from sticking. You should get about 80 meatballs.

Bake in a preheated 350 degree oven for about 15 minutes.  Mine didn't brown so when I took them out of the oven, I let them cool for about 10 minutes then put them in a sauté pan over med/high heat to brown about 2 minutes, stirring so as not to burn.

While the meatballs are in the oven, in a sauce pot add the sugar, soy sauce, evoo, mustard, sambal and water.  If you don't have sambal, you can substitute chili paste or about 1/4 tsp of chili flakes.  Stir to combine and dissolve the sugar.  Cook over med/high heat until the mixture starts to reduce and thicken.

When the meatballs are out of the oven (or the pan), let cool for about 5 minutes.  Add the meatballs to a large bowl and pour the sauce over them and stir to combine.   Garnish w/ sliced green onions and sesame seeds.

Perfect to serve as an appetizer or in a spicy asian noodle dish or soup.  Enjoy.

Roasted Stuffed Hatch Chilis

4 Hatch Chilis - Sliced in 1/2 longwise, seeds, ribs removed
1 tbsp EVOO
1/2 Onion - Diced
3 Garlic Cloves - Smashed - Diced
1 Cup Mushrooms - Small Dice
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
10 Ground Turkey
2 Cups Kale - Fine Chop
3/4 pkg Queso Fresco - Crumbled
2 tbsp Parmentone Cheese - Grated (use Parmesan as a substitute)

In a pan over med/high heat add in the evoo, onion, garlic & mushrooms.  Cook for about 10 minutes until the veggies are slightly softened and browned.  Add in the salt, pepper & paprika.  Cook for another 2 minutes.

Add in the turkey and cook until browned, about 5-7 minutes.  Add in the kale and cook another 3 minutes.  Remove to a bowl.  Add in the 2 kinds of cheese and mix thoroughly.

Line a baking dish wil foil and spray with non stick spray.  Preheat your oven to 425.  Stuff the mixture into the chilies and line the tray.

Bake for about 10 minutes or until golden brown and the cheese has melted.  Enjoy.

Ginger Turkey Pot Stickers

1 Package Ground Turkey

2 tbsp Extra Virgin Olive Oil (EVOO)

½ Head Cabbage  - cut in ¼

1 Onion – Peeled - cut in ¼

1  Large Carrot – Peeled – cut in ¼ (or 1 cup pre shredded carrots)

1 tbsp Fresh Ground Ginger

2 tbsp Low Sodium Soy Sauce

½ tsp Cayenne Pepper

1 tbsp Brown Sugar

1 Package Round Won Ton Wrappers

2 Scallions – finely chopped

1 tbsp Sesame Seeds

In a pan over med/high heat add the EVOO and Turkey.  Break the turkey up and brown it about 5 minutes.  Drain off any oil and set turkey aside.

In a food processor add cabbage, onion, carrot and shred to combine.  In a large bowl add the cabbage mixture, the ground turkey, ginger, soy sauce, cayenne pepper and brown sugar.  Mix well.  Taste to adjust seasonings accordingly.

Take the won tons and with a pastry brush or your finger, wet the outer edges with water.  Take about a teaspoon of the ground turkey mixture and place in the center of the won ton.  Fold the won ton in ½ and press the edges to firmly seal.

In a shallow pan bring about 2” of water to a simmer.  Salt like you would pasta.  Gently add in the won tons (in batches) and simmer about 1 minute on each side.

In another pan w/ 1 tbsp EVOO, on med/high heat, add in the won tons and brown on each side (about 1 minute each side).

Garnish with chopped scallions and sesame seeds.  For an added flavor add your favorite Asian dipping sauce.