Asian Turkey Meatballs

I'm exhausted. I've been going going going all day. I got up, got dressed, got boys dressed, fed everyone breakfast, and made lunches. I took the Princes to school, and then I was at the doctor with Baby Hock getting his shots (never fun). After that, I went to two groceries stores. Why is it that I can never get everything I need in one trip or at one store?

I brought my groceries home, had a bit of time to practice piano, and then had to pick the Princes up. Their time at school goes by quickly. Next, came the highlight of my day when my Mother in love and I went out for a late lunch and shopping.

I came home and rested for maybe 10 minutes (resting= lying down-getting up to get boys drinks-lying down cuddling with boys-getting up to check on baby-lying down-getting up never stops!), and then I got to work on our dinner. Great day. Great dinner.

We had Asian Turkey Meatballs, Szechuan Green Beans, and Edamame Brown Rice.

Here are the recipes:

Asian Turkey Meatballs

Kosher Hoisin sauce can be a bit tricky to find. I used Joyce Chen brand which can be found oddly enough at The Christmas Tree Store.
Recipe inspiration from Pinterest from the blog gimmesomeoven.com

1 lb. ground turkey
1 t. toasted sesame oil
1/2 C. panko or bread crumbs
1/4 t. ground ginger
1 egg
2 cloves garlic, minced
1/4 C. green onions thinly sliced

1/3 C. hoisin sauce
2 T. seasoned rice vinegar
1 clove garlic
1 T. soy sauce
1/2 t. sesame oil
1/2 t. ground ginger

2 green onions thinly sliced for garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Mix together the ground turkey, sesame oil, panko, ground ginger, egg, garlic, and green onions. Form balls and place on the baking sheet. Bake for 10-15 minutes depending on the size of your meatball, until cooked through.

While the meatballs are baking, in a small sauce pan, combine the hoisin sauce, rice vinegar, garlic, soy sauce, sesame oil, and ginger. Stir and bring to a boil. Then turn off the heat.

Mix together the cooked meatballs and the sauce, and then sprinkle with green onions and serve.

Szechuan Green Beans

These are divine.
1 lb. fresh green beans, cut in halves
1/4 C. water
1 T. vegetable oil
1 T. fresh ginger, peeled and minced
1 T. garlic, minced
2 T. soy sauce
1 T. seasoned rice vinegar
2 t. sugar
1/4 t. pepper

In a small bowl mix together the soy sauce, rice vinegar, sugar, and pepper.

In a large frying pan place the green beans and water. Cover with a tight fitting lid turn the heat on high and let the green beans steam about 5 minutes until they are starting to get tender. Remove the lid and continue to cook until all of the water is evaporated.

Add the oil, ginger, and garlic. Stir fry stirring constantly so the garlic doesn't burn for 2 minutes. Next, add the soy sauce mixture. Let it come to a boil, and cook for 2 minutes more until the sauce has thickened a bit, and the green beans are tender crisp. Taste a green bean and check to see if it needs salt or pepper, and season to taste.

Edamame Brown Rice

This is a Martha Stewart recipe.

1 1/2 C. water
pinch salt
3/4 C. long grain brown rice
1 1/4 C. frozen shelled edamame
1 T. fresh lime juice
1 T. rice vinegar
1 1/2 t. toasted sesame oil
1/2 t. sugar
3 scallions or green onions, thinly sliced on the diagonal

In a medium sauce pan bring the water and salt to a boil. Add the rice and cover with a tight fitting lid, lower heat to a simmer, and cook for 30 minutes.

Stir in the edamame, and recover and cook for 15 more minutes or until the rice is tender. In a small bowl mix together the lime juice, rice vinegar, sesame oil, and sugar.

With a fork, stir in the lime juice mixture and scallions. Season with salt and pepper to taste.

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P.S. I actually made 2 dinners. The boys had macaroni and cheese, carrot sticks, hummus, ranch, apple slices, apple sauce with sprinkles (of course!), and popsicles.

GOOD night!









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