I've come to realize that a food blog with no pictures is doomed. I also really don't have any interest in investing in good photography equipment -- or even the time! -- so this will serve as my own personal recipe book, just one open to the public for browsing.
The following recipe makes the most amazingly soft turkey meatballs you've ever had. It combines a secret ingredient that my mother first discovered when she was trying to cut out cholesterol-ladden foods from her cooking: tofu!
She started "hiding" tofu into all the baozi and dumpling stuffing, and the result was a moist, soft, and flavorful meatball. Chinese cooking also uses starch to soften meats, which this recipe incorporates as well... Belts and suspenders, as we say in the law!
The best part about having a mom who hails from a completely different tradition and culture is that you get to incorporate the tricks of other ethnic cuisines! Trust me: this is amazing.
The Best Turkey Meatballs
Servings: 4 to 6
Ingredients:
1 lb ground turkey
1/4 cup tofu, mashed
1/4 cup bread crumbs
1 large egg
1 tbsp tapioca starch
1 tbsp soy sauce
2 tsp salt
shredded cheese (of whatever kind!)
thyme, oregano, basil, pepper
1. Combine the tofu, bread crumbs, egg, and starch with a fork or chopsticks.
2. Combine the ground turkey and seasonings with your hands.
3. Shape into meatballs. I like mine to be small, with a diameter of 3/4 of an inch.
4. Cook. There are two methods:
Option A: Bake on a baking sheet with olive oil at 360F for 20 - 25 min.
Option B: Cook in tomato sauce on simmer for 35 - 40 min.
Why you should make this:
#1. It's healthier than ground beef.
#2. Moist! Soft! Tasty! Meatballs!
Why you shouldn't make this:
#1. You are vegetarian.
#2. You don't like handling meat. It gets messy!
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