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March 20, 2014
By Mari Levine, reprinted with permission from JewishBoston.com
So Asian meatballs may not be a traditional Passover dish. But these are great on the days you just can’t have any more peanut butter matzah sandwiches. The flavor of this dish—thanks to the cilantro, basil and ginger—is far from anything you’re likely to eat during Passover, and that’s a welcome change after eating the same matzah pizza meal after meal. And even if the flavors aren’t specifically Passover-centric, the binder—matzah meal—certainly is.
Makes 24 1-inch meatballs
1 pound ground turkey thighs
2 large garlic cloves, minced
2 green onions, minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
2 teaspoons white wine vinegar
2 teaspoons sugar
1 tablespoon matzah meal
1 teaspoon grated ginger
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sesame or vegetable oil
1. Mix all ingredients in large bowl until well combined. Line a baking sheet with parchment paper. Using wet hands and a tablespoon measuring spoon, form the mixture into 1-inch meatballs and place on baking sheet.
2. Heat 1 tablespoon sesame or vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add half of meatballs. Sauté until brown and cooked through, about 15 minutes. Transfer to paper towel-lined plate and repeat cooking process with remaining meatballs.