Thanks to much inspiration from some of my fellow Foodies in Winnipeg I am finally entering the food-blogging world… so here goes my first post!
I dedicate this Blog to three very special women in my life. My mother Clarice, and my aunt Ardella, who were both amazing cooks, but who are both unfortunately no longer with us. Thank you both for still inspiring me in the kitchen.
AND… my big sister Debra Godin who’s birthday is tomorrow (March 21st) – Happy Birthday Sis! Here’s to another ‘you-know-how-many’ years – CHEERS! Enjoy this healthy recipe for your collection, and for sharing with our family back in Regina.
Why Did I Choose This Recipe?
I had originally thought to start off my blog with something simple that everyone seems to love… Roasted Garlic and new way to prepare it. But after making this meatball recipe today it’s won my First Place Ribbon for today, and THIS is what’s for dinner tonight!
Enjoy, and please feel free to leave your comments below.
Mini Hoisin-Soaked Turkey Meatballs
Yields: 48 Mini-Meatballs | Prep: 10-20 minutes | Total Time: 50 minutes
2 tablespoons soy sauce (reduced sodium)
1 tablespoon sesame oil
2 teaspoons finely grated fresh ginger root
1/2 teaspoon red chili flakes
1 teaspoon sugar
1 tablespoon cornstarch
2 green onions (scallions), minced
1/2 cup water chestnuts drained & finely chopped
1 pound lean ground turkey
1/2 cup corn flakes, fine crumbs
1 tablespoon cilantro, finely chopped
1/4 cup purchased Hoisin Sauce
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
2 tablespoons rice wine vinegar
1 tablespoon white sesame seeds,
4 green onions (scallions), bias cut
- Preheat oven to 400*F.
- Line two large baking sheets with a Silpat liners or parchment paper.
- Whisk soy sauce, sesame oil, ginger, red chili flakes and sugar in a large bowl. Whisk in cornstarch until smooth.
- Stir in two minced green onions, cilantro and water chestnuts. Stir in turkey and corn flake crumbs until completely combined.
- Refrigerate for an hour to allow ingredients to marinade.
- Using a 1″ gelato scoop (or two teaspoons) drop turkey balls on to your baking sheet. Bake for about 12 minutes, or until the meat is cooked through. Test one for doneness by slicing it in half.
- Stir Hoisin sauce, rice wine vinegar, cilantro and lime juice in a large bowl and leave over oven vent or heat slightly in a small pot so that it is warmed when you glaze the meatballs.
- Add the cooked meatballs to the glaze mixture, and gently stir to coat.
- Sprinkle with the bias-cut scallions and sesame seeds and serve hot.
Finally I’d like to send out some Big Thank-You’s to…
Firstly, my super-great husband who eats everything I make, even when my recipes don’t quite turn out as I wished. Jeff, your hungry tummy is my greatest inspiration – I love surprising you by trying new meal ideas. Thank you for sharing all these great meals with me over the past 11+ years both at home, at some of our great local restaurants – here and in our travels.
Secondly, thank you to my very best friend, Debbie Bradley – who I love spoiling with food. Thanks for the laughs, and for believing in me. Maybe one day you and I WILL open a special restaurant where we can spoil others! Then again… maybe not… but perhaps I could be talked into running a Gourmet Food Truck – one day.
Thirdly, I would also like to thank a new friend and fellow chocoholic – Chocolatier Constance Popp for her words of encouragement. Especially for thinking that I could actually open my own Culinary School. I love dreaming big with you!
Lastly, thanks to the members of the Manitoba Food Bloggers Facebook Group for your inspiration, support and guidance to launch this food blog today. I have thoroughly enjoyed following your blogs over the past few months, and I am humbled today to officially join your ranks of great local Foodies.