This is not a food blog. But everyone has to eat, and that includes me, and sometimes that involves cooking. I cook dinner a lot; three, sometimes four nights a week. I am so proud of myself for this meatball recipe that I’m going to share it with you, whether you came for the food or not. Look, you won’t have to read 10 paragraphs about my kitchen and family life before getting to the recipe. Here it is (but you should start the wine sauce before the meatballs because it takes longer to cook):
Meatballs
Preheat convection oven to 375 Fahrenheit. Line two baking sheets with foil and grease with cooking spray. In a medium sized bowl, mix:
- 1lb Turkey (93% fat free)
- 1 egg
- 3/4 cup Japanese seasoned panko bread crumbs
- Half of one medium onion, finely chopped
- 5 Tbsp Hoisin sauce
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- heavy dash of seasoned salt
- heavy dash of black pepper
- heavy dash of powdered ginger
- and a dash of dried parsley
Form into half-dollar sized meat spheres. You should get about 25 meatballs depending on what size you make them. Space them at least an inch apart on baking sheets and bake for 18 minutes, flipping halfway.
White Wine Sauce
- Other half of onion, finely chopped
- half a pack of mushrooms, chopped
Saute those in the bottom of a small sauce pan with some olive oil. I recommend sauteing, then forming the meatballs, then starting the rest of the sauce, putting the meatballs in the oven a few minutes in.
- Add 1 cup chicken broth
- 1 single serve bottle of white wine, I use cheap chardonnay
- 2 Tbsp white vinegar
- 4 Tbsps butter
Cook down on medium heat, stirring occasionally, add a little corn starch here and there if it’s not getting thick enough fast enough. Cook for about 20 minutes or until desired thickness has been achieved. My sauce pot has measurements on it, and I usually start with about 3 cups total liquid in the pot, and cook it down to 1.5 cups of liquid by the time it’s ready.
Serve sauce over meatballs with pasta or rice.
