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.
