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Orange Glazed Turkey Meatballs makes it easy to answer the question, “How can I make something different out of the same old ingredients?” The turkey meatballs (ground chicken will work well, too) get a tangy lift from a glaze of fresh orange juice, ponzu sauce, honey, and a dash of crushed red pepper flakes. The turkey meatballs and glaze are served over a trio of vegetables that have been sautéed in sesame oil. A sprinkling of furikake (pronounced ‘foo ree kah kay’)—a Japanese seasoning containing seaweed flakes, sesame seeds, dried fish, and salt—adds savory depth of flavor.
Orange Glazed Turkey Meatballs
Adapted from: a dish by Blue Apron
- 1 navel orange
- 1 tbs orange zest
- 1 tbs ponzu sauce
- 2 tsp honey
- ¼ tsp crushed red pepper flakes
- 1 tbs dark roasted sesame oil
- 10 oz ground turkey or chicken
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 3 tbs fresh parsley or 1 tbs dried
- 1 tsp dried onion flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbs grapeseed oil
- ¾ lb carrots, thinly sliced on the diagonal
- 4 oz sweet peppers, stemmed, seeded and quartered lengthwise
- 10 oz baby bok choy, root ends remove and chopped crosswise
- 1 inch piece of fresh ginger, zested
- 1 tbs grapeseed oil
- 1 tsp furikake; optional but worthwhile
- Using a microplane zester, zest the orange until you have 1 tbs of zest. Halve the orange crosswise and squeeze the juice into a small bowl. Add the zest, ponzu sauce, honey, red pepper flakes and sesame oil. Whisk to combine.
- In a medium bowl, combine the turkey, garlic, egg, onion, parsley, salt and pepper. Gently mix to combine. Shape the mixture into 10 meatballs, placing each on a plate.
- In a large nonstick pan, heat the oil on medium-high until hot. Add the carrots and peppers; cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the bok choy and ginger; cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
- Wipe out the pan and heat more oil on medium. Add the turkey meatballs and loosely cover the pan and cook, without stirring, 3 to 5 minutes, or until browned. Stir and continue to cook for another 2 to 4 minutes, or until browned on all sides.
- Add the glaze to the pan; continuously stir and spoon the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through with no pink remaining Turn off the heat.
- Serve the cooked vegetables topped with the turkey meatballs and spoon glaze from the pan over all. Garnish with furikake.
Notes: As always, steamed cauliflower or turnip rice would be a great side dish. If you’re looking for even more vegetables, steamed or grilled asparagus would complement the dish well.
Photograph via BA