Wednesday, June 30, 2010

Asian/Indian party meatballs OR Asian/Indian spaghetti & meatballs

A different take on a classic: spaghetti and meatballs OR a unique appetizer for your next party. Everyone always loves those little party meatballs- these have a flavor sure to please all. I love all kinds of Asian food, and have started experimenting with Indian spices in the last few years. And mixing Asian and Indian flavors together is one of my favorite things to do in the kitchen.

  • 1 lb. ground turkey
  • 1 piece of gluten-free bread, grounded into crumbs
  • 2 tbsp. yellow curry powder
  • 2-3 tbsp. sesame seeds
  • 1 tbsp. ground ginger
  • 2 tbsp. dried cilantro leaves
  • 1 tbsp. black pepper
  • 1 egg
  • 2 tsp. cayenne pepper
  • 1 tbsp. cumin powder
  • 1 tbsp. parsley flakes
  • 2 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tsp. cardamom
  • 1 tsp. coriander 
Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Then form/roll into small-medium ball shapes. Place on a baking sheet, and bake meatballs for about 20 minutes. 

Meanwhile, in a large pot on medium temperature, add the following to create the sauce:
  • 1/2 carton of vegetable or chicken broth
  • 1/2 cup Worcestershire sauce
  • 1/2 cup gluten-free soy sauce (Wal-mart brand or La Choy)
  • 1 tbsp. Colgins Liquid Smoke
  • 1 tbsp. fish sauce
  • 1 tbsp. sesame seed oil
  • 1 tbsp. rice vinegar 
Heat to a boil, then reduce to a low temperature to keep warm. When meatballs are done in the oven, let cool for a few minutes, then add them into the pot with the sauce to coat with the liquid. (You could also do this in a crock pot slow-cooking for hours, but this is a faster version)

To make this into a meal, place meatballs aside and cook 1 package of rice noodles or Asian Bean Thread noodles in the sauce mixture for a few minutes until tender. Add noodles into a bowl with a few meatballs and top with some fresh chopped cilantro. (Optional: add in some shrimp)

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