scallion meatballs.

This is the meal where I chopped a piece of my finger off...but lets start at the beginning. I've wanted to make this meal for a while now, and I had company over so it was the perfect time!

I got this recipe over at Smitten Kitchen, and it turned out even better than I imagined!

You start off by chopping the scallions. Unfortunately, I have no pictures of the chopping 'cause, well, I was gushing blood into the sink, crying my eyes out. But in comes Daniel, on his white horse, ready to save the day that's after he ran out of the house because he couldnt handle the cut and bleeding, and left the girls to deal with it...

The scallions and cilantro were chopped in huge pieces 'cause everyone was afraid of the knife by then. Nevertheless, the meatballs were delicious! And the best part was the meal was fully cooked by Daniel, his first real cooking! I only contributed the entertainment for the evening!

Scallion Meatballs with Soy Glaze

by Smitten Kitchen

edited by Me

For the Sauce
-1/2 cup dark brown sugar
-1/2 cup water
-1/2 cup soy sauce, preferably Japanese or reduced sodium
-1 teaspoon ground coriander (we had to grind them ourselves!)
-4 whole black peppercorns (I also added some ground pepper)

For the Meatballs
-1 pound ground turkey (I used a lot more!)
-4 large or 6 small scallions, finely chopped
-Half bunch cilantro, finely chopped (about 1/2 cup)
-1 large egg
-2 tablespoons soy sauce
-Freshly ground black pepper
-Vegetable oil (Daniel accidentally used EVOO, tasted the same)

Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, (I think this took a lot longer! We even slightly covered it because it was taking too long!). Keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve. (We didnt strain!)

Make meatballs: Mix turkey, scallions, cilantro, egg, soy sauce and several grindings of black pepper in a bowl. Mix the meatballs with a fork. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll between your palms, or just mush with your fingers until the form balls — meatballs with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. While on the last batch we made some instant white rice. Serve rice evenly into bowls. Arrange meatballs on the rice, and spoon the sauce over the meatballs and rice. The sauces' flavor is very strong, so a little goes a long way! Enjoy!