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Monday, October 12, 2009

Chinese Meatballs with Sesame Rice

* 1lb. ground turkey
* 1 small can water chesnuts, minced
* 2 scallions, trimmed and minced
* 2 tbsp. soy sauce
* 1 tsp. Asian (dark) roasted sesame oil
* 1 tbsp. vegetable oil
* 3 cups hot cooked rice, preferably Basmati, Texmati or Jasmine (I use Jasmine)
* 2 tbsp. toasted sesame seeds
* 1 scallion thinly sliced

In a large bowl, combine ground turkey, water chesnuts, minced scallions, soy sauce and sesame oil. Use a fork to stir mixture until it's well mixed. Use your hands to shape tiny meatballs (approx. 1 inch diameter). Heat vegetable oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides. Cover and cook until meatballs are no longer raw in the center. Meanwhile, in a large bowl, combine rice, sesame seeds and sliced scallions. Toss well to combine. Serve meatballs beside or over rice.

**To toast sesame seeds, place a small skillet over medium-low heat. Add the sesame seeds and toast, stirring occasionally, until the seeds turn golden brown, 1 to 2 minutes. Remove seeds from skillet right away to prevent further browning.**