Makes:about 2 dozen small meatballs -- enough for two hungry people.
So a couple days ago, my friend Son taught me how to make traditional Vietnamese marinade and dipping sauce. Naturally, I had to muck with the idiom a little bit and put my own twist on things. Hounds, I give you . . . Vietnamese Turkey Meatballs
1/2 pound ground turkey
2 tbsp. grated fresh ginger
2 cloves garlic, minced
2 tbsp. white onion, finely diced
2 tbsp. brown sugar
1 tbsp. jalapeno pepper, finely diced
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
1/2 C. plain bread crumbs
2 tbsp. light soy sauce
15 drops fish sauce
3 tbsp. canola oil
1/2 C. low sodium chicken broth
Combine all the ingredients except the canola oil and chicken broth in a medium mixing bowl.
Form the mixture into 1 tbsp. balls, and sautee over medium heat in the canola oil until well browned on one side.
Flip the meatballs, and add the chicken broth. Simmer until broth is reduced to about 3 tbsp. of liquid.
Drizzle the reduced sauce over the meatballs. If desired, serve in butter lettuce cups with rice, fresh cilantro, basil, and wedges of lime.
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