Ingredients
| Quick-pickled cucumbers | |
|---|---|
| 1 | cup rice-wine vinegar |
| 1 | cup water |
| ½ | cup sugar |
| 1 | teaspoon salt |
| 1 | hothouse or English cucumber, sliced |
| Tare sauce | |
|---|---|
| ½ | cup soy sauce |
| ½ | cup mirin or rice wine |
| 3 | tablespoons water |
| 1 | tablespoon rice wine |
| 1 | tablespoon brown sugar |
| 2 | green onions, white and light green part only, sliced |
| Meatballs | |
|---|---|
| 1½ | pounds JENNIE-O® ground turkey |
| 1 | egg, beaten |
| ½ | cup panko or other dry breadcrumbs |
| 1 | tablespoon vegetable or sesame oil |
| 1 | clove garlic, minced |
| 1 | teaspoon salt and black pepper |
| ¼ | teaspoon ground ginger |
Directions
For the Quick-pickled cucumbers
To make the pickles, in small saucepan, combine rice wine, water, sugar and salt. Bring to a boil over high heat, stirring to dissolve sugar and salt. Remove from heat and add sliced cucumber to the brine in the saucepan. Allow cucumbers to stand 10 minutes. Transfer cucumbers and brine to a large jar or plastic container and refrigerate until needed. (May be done in advance.)
For the Tare sauce
To make the tare sauce, in small saucepan, combine soy sauce, mirin, water, rice wine, brown sugar and green onions. Bring to a boil over high heat, stirring to dissolve sugar.
Reduce heat and simmer over medium-low heat until the mixture is thick and syrupy. Remove from heat. (Can also use a favorite House of Tsang® sauce, such as the classic stir-fry sauce.)
For the Meatballs
To make the meatballs, in large bowl, combine turkey, beaten egg, breadcrumbs, oil, garlic, salt, pepper and ginger; stir with fork to combine.
Lightly coat your hands with oil to prevent sticking, and scoop approximately 2 heaping tablespoons of the meat mixture.
Lightly coat your hands with oil to prevent sticking, and scoop approximately 2 heaping tablespoons of the meat mixture.
Cover and chill until firm, at least 15 minutes and up to overnight.
Thread the meat patties onto metal or bamboo skewers. (If using bamboo skewers, cover the exposed part with foil to prevent burning.)
Heat broiler. Spray broiling pan with nonstick cooking spray. Place skewers on broiling pan. Broil 5 to 7 minutes on one side; turn and broil 4 minutes longer.
Brush tare sauce on the meatballs. Broil 1 minute to allow the sauce to glaze the meatballs.
Serve meatballs warm with pickles and rice on the side. Serves 4 (12 meatballs).