Ginger Garlic Lemon Meatballs Recipes

Steps:

• Make the meatballs: In a medium bowl, combine the ground turkey, panko, soy sauce, ginger, sesame oil, scallions and garlic. Mix thoroughly and set aside.
• Heat 1/4 inch of oil in a large, high-sided cast-iron pan over medium heat.
• Using a small ice cream or cookie scoop, scoop the ground turkey mixture and roll in your hands to make 1-inch meatballs. Cook the meatballs in a single layer in the heated oil until brown all over and cooked through, 7 to 8 minutes. (Alternatively, you can brown the meatballs in the oil then bake in a preheated 350 degree F oven to finish cooking for 5 to 6 minutes.)
• Meanwhile, make the sauce: In a small bowl, combine the honey, sambal and vinegar. Whisk together and set aside.
• Remove the meatballs from the oil and drain on a paper-towel-lined plate. Serve warm with the sweet and spicy dipping sauce.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
• Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
• Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

Steps:

• First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
• Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
• In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
• To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.