Pan-Seared Turkey Meatballs

I like to be organized. Color-coding, alphabetizing, categorizing…I like all of these things. On this ideal December Sunday, I have gone to church, clipped coupons, done my grocery shopping, meal-prepped lunches and picked out my work clothes for the week. 🙂 Things don’t always work out that way, though. Sometimes, I find myself in my closet on a weekday morning staring at my clothes trying to piece together something presentable. Sometimes I end up not liking what I settle on. THAT is what Houston weather is like right about now. It woke up late and couldn’t decide what to wear so it threw on a winter coat. Halfway through the day, though, it changed its mind and slipped into a sundress. The lack of climate commitment around here doesn’t make it any easier to get dressed in the morning, by the way.

Being over all this wacky weather, I have been reflecting on a recent vacation to Belize and decided to whip something up using one of the delicious sauces I picked up while there. The base of this recipe makes quick meatballs that can be eaten with veggies, rice, pasta, etc. depending on the sauce and garnishes used. I used a Mango Ginger Sauce & Marinade purchased from a shop called Caribbean Spice Belize. [A review of my experience there is forthcoming.] I served these with my ginger curry carrots and they paired wonderfully. These meatballs don’t come out perfectly round like those in some of my other recipes but pan-searing them lends a nice, crisp coating and helps seal in the moisture. And, let’s face it, turkey needs all the moisture it can get.

Ingredients

1 pound ground turkey

1 egg, beaten

1 teaspoon garlic, chopped or minced

1.5 teaspoons Worcestershire  sauce

Dash of sea salt

Dash of black pepper

1.5 tablespoons sauce or marinade of your choice + more for garnish

1/2 cup water

Makes three servings.

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In a large bowl, combine turkey and egg.

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Add sea salt, pepper, Worcestershire sauce, and garlic. Mix well.

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Form into two-inch balls and place in a non-stick saucepan.

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Over medium-high heat, sear meatballs on one side for about four minutes. Turn and cook an additional three minutes.

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Add 1.5 tablespoons sauce and toss meatballs to coat them. Add water and reduce heat to medium-low. Allow mixture to bubble and thicken for about four minutes.

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Toss meatballs again and scrape pan, if necessary, in order to pick up all sauce.

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Serve hot.

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Add a bit more sauce for garnish.

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Please leave reviews and ask any questions below. Thanks!

-Jazz

5 Comments

  1. […] all natural, and the flavors are just…wow! I used the Mango Ginger Sauce & Marinade on my Pan-Seared Turkey Meatballs a few weeks back and loved it. I left the Belize City shop with a bag full of concoctions at the […]

  2. This is a delicious sounding recipe. The mango and ginger give it an international flare. This would be good to take to a party as an appetizer!

  3. I use ground turkey as much possible! These look delicous!

    1. Jazz

      So do I! Thanks for reading, Amber.

  4. […] all natural, and the flavors are just…wow! I used the Mango Ginger Sauce & Marinade on my Pan-Seared Turkey Meatballs a few weeks back and loved it. I left the Belize City shop with a bag full of concoctions at the […]

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