Meatballs are a universal food. Us North American folk are most familiar with the classic Italian-American versions served atop spaghetti or nestled in a crusty bun with marinara sauce. And thanks to Ikea, the Swedish favourite served alongside deliciously rich gravy, potatoes and lingonberry jam.
These meatballs are different. These meatballs are asian infused.
Give anything an asian flavour twist, and I’m on board.
This recipe has been a long time favourite at our house. I’ve tweaked it to our liking over the years, but the original comes from one of Janet and Greta Podleski’s famous trio of cookbooks – Eat, Shrink & Be Merry. These two hilarious (and Canadian!) sisters were a huge inspiration to me while I was studying to become a dietitian and in the early stages of my love for cooking.
Fast forward almost 10 years (gulp.) and the unfamiliar ingredients I was buying and using for the first time (hoisin sauce, sesame oil, coconut milk) are now staples in my kitchen.
These little suckers are flavour bombs. My favourite way to serve them is over some sort of whole grain and steamed green vegetable to sop up the swoon worthy coconut ‘gravy’.
Once the garlic has been minced and ginger grated, they come together quickly and without fuss.
In the past I’ve tried using ground beef, pork and chicken in this recipe, but I prefer turkey by far, which marries perfectly with the creamy coconut and peanut butter and zingy ginger and lime.
Baby bok choy is a frequent flyer alongside these meatballs. Chop off the root end, separate the stalks and wash thoroughly. Steam in a double boiler for 5-7 minutes.
If you’re looking for an alternative to spaghetti and meatballs, brown rice noodles are an excellent substitute for pasta. My favourite is this whole grain rice blend from Bulk Barn.
Whatever you do, don’t skimp on the sauce!
Erin
2
Lynn Gray says
I love turkey meatballs too!Much more versatile and always moist.Cannot wait to try this recipe!
Thanks,
Lynn
Erin says
Oh, you won’t be sorry I can assure you Lynn!