What is it about a blend of tastes – sweet and tangy, sweet and spicy…Flavor combos like these are always extra intriguing to the palette! Such was the inspiration for this dish…healthier ground turkey, seasoned with a blend of spicy jalapeno (mmm…would love to try the recipe with habanero next time around), sweet mango, citrusy note of lemon zest and freshness of cilantro!
This recipe is a nice change from the traditional beef meatballs in red tomato sauce, or if you are a bit more adventurous Swedish meatballs! While you could serve these meatballs as little cocktail bites, mixed with some veggies like carrot and simmered in some liquid, these could also double as a topper for some hot cooked rice or pasta. These would even be great with a side of steamed veggies if you want to go light on the carbs!
These meatballs are super easy to whip together. Yeah, it takes a bit of a prep – sauteing the onion and peppers, making the meatballs, browning them, and then simmering them in the sauce, but the effort, in my opinion, is worth it! They are very tender and delicious, with just a little note of heat and sweetness.
Sweet and Tangy Turkey Meatballs
1 lb lean ground turkey
1 tablespoon oil, additional 2 tablespoons
3 cloves of garlic
1/4 cup of finely chopped red onion
1 jalapeno, finely chopped
1/4 cup old fashioned oats
1/4 cup finely chopped sweet, ripe mango
1 tablespoon lime zest
1-2 tablespoons finely minced cilantro
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup plain breadcrumbs
1 large carrot, chopped (about 2 cups)
1/3 cup orange marmalade
1. Heat one tablespoon oil in a skillet and saute onion, garlic and jalapeno till golden. Take care not to burn. Add the oatmeal and continue to cook for another 2 minutes.
2. In a medium bowl, combine turkey, sauted mixture from above and all remain ingredients through breadcrumbs.
3. Form into 1″ balls.
4. Heat 2 tablespoons of oil in a large skillet and brown the meatballs on all sides. Remove to a platter. Note that the meatballs will not be cooked all the way through, so please resist the temptation to bite into one (though you will really be tempted!)
5. In a medium sauce pan,add a teaspoon of oil and saute the carrots for 5 minutes. Add 1/2 cup of water and a bit of salt to taste. Stir in the orange marmalade and drop the meatballs into the pan. Gently toss to coat, cover and cook for 15 minutes, till the carrot is tender and sauce is a little thick.
6. Serve the meatball with rice, pasta or steamed veggies.
I failed yet again at my promise to self to keep up with the blog. Too many roadblocks along the way, but I will at least try to post a new recipe whenever I can.
So, couple of weeks ago, I tried this truly delicious bean curd stir fry with plenty of veggies coated in a delectable sweet-spicy-tangy sauce. That dish used fried bean curds that were kind of squishy and strangely airy. While I enjoyed every bite, I did feel a little overwhelmed with the amount of sliced onions in it. As I was silently chewing every bite, I tried to make a mental note, no, no, more like a package of memory filled with the taste, smell and texture of each bite. Why you ask? Well, I do that quite often, at least as often as I try a bite of a new dish somewhere that I would like to recreate with my own little twist.
Today would have been the perfect day to succumb to the comfort of eating that dish for lunch. Alas, we were hit with the biggest snowstorm of the season and the family was home-bound. Even though I had already prepared meals ready to be warmed for lunch, something in me kept nudging me to open the refrigerator and take out the ingredients to whip up some spicy and tangy tofu stir fry.
Little bit of this, little bit of that and before I knew it, a super satisfying, flavor-rich tofu dish was born!
Spicy and Tangy Tofu Stir Fry
1 Pkg extra-firm tofu
3 tablespoon cornstarch
1 tablespoon Thai red curry paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 tablespoons finely chopped garlic, divided
3 green onions, green part finely sliced and divided
¼ cup oil
4 oz sliced white or baby bella mushrooms
3 cups broccoli florets
½ cup sliced red onion
Few dried red chillis
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Sriracha sauce
1 tablespoon cornstarch
1. Cut tofu into bite size pieces. Toss with cornstarch.
2. Mix the curry paste, soy sauce, rice wine vinegar and garlic. Coat tofu cubes in the sauce and set aside for 10 minutes.
3. While tofu is marinating, prepare the vegetables.
4. Mix the ingredients for the sauce and set aside.
5. Heat a large wok or frying pan over medium high heat and add oil.
6. Fry the tofu cubes till golden brown and let drain on paper towel.
7. When all the tofu is fried, drain excess oil, leaving about a tablespoon in the pan.
8. Saute the reserved garlic, red chilli and onion.
9. Add the mushrooms and broccoli and flash cook for another 3 minutes or so.
10. Toss in the fried tofu pieces and top with the reserved sauce.
11. Stir and continue to cook till the sauce thickens and coats the vegetables and tofu.
Serve the stir fry with steamed rice or over cooked rice noodles.