Scallion Turkey Meatballs with Soy-Ginger Glaze

Tired of beef meatballs in marinara sauce? This is a delicious alternative that can still be served with spaghetti if you have picky kids like mine. The recipe for Scallion Meatballs with Soy-Ginger Glaze comes from Deb at Smitten Kitchen, and it is a keeper.

I followed the recipe exactly, except that I did use the full amount of fresh ginger and I bumped up the amount of cilantro (because I love it). The ground turkey mixture is extremely wet, but if you gently shape the meatballs as Deb explains — dampen your hands with cold water and move the mixture from hand to hand as you form it into a ball — they’ll turn out fine. I had to re-wet my hands a couple of times.

These meatballs are fantastic. The sauce, which reduces beautifully, is thick and glossy and just like you’d get at a good restaurant. The meatballs are tender and bursting with a light, fresh favor thanks to the herbs. Because the sauce is a salty and clings to the meatballs, it contrasts perfectly with the lighter, sweeter note of the turkey.

Unfortunately, I could not get either of my boys to try them. I think on another night, A. would have tried a meatball without the sauce — he loves cilantro too — but he was tired and not in the mood to be adventurous. I froze a good portion of the meatballs in their sauce, but did not care for the way they later defrosted and reheated. As reheated leftovers, the meatballs were slightly spongy and watery, and the sauce reduced a bit further and was too salty for my taste. So, if you make them, eat them fresh! I’m sure in most households, there won’t be any leftovers to worry about, anyway.