Ponzu and Togarashi Turkey Meatballs
Makes 40 meatballs
Tender turkey meatballs filled with grated ginger, breadcrumbs, and deliciously smoked spices. Small Batch Bourbon Ponzu sets this recipe off with a citrus forward twist.
For the Meatballs:
½ cup fresh breadcrumbs
1 pound turkey, ground (dark or white meat)
1 egg
¼ cup scallions, finely sliced
1 Tbsp Small Batch Bourbon Ponzu
1 garlic clove, grated
1 tsp fresh ginger, grated
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
For the Glaze:
2 Tbsp Bourbon Barrel Aged Sorghum
2 Tbsp Small Batch Bourbon Ponzu
2 tsp Bourbon Smoked Togarashi
Method
1. In a large bowl, gently combine the meatball ingredients. Using damp hands, roll
1 tablespoon of mixture into meatballs. Set aside in refrigerator. In a large bowl,
whisk together the sorghum and ponzu for the glaze.
3. Preheat oven to 375 degrees. Heat a large non-stick skillet on medium-high heat.
Add one tablespoon oil to the pan. Brown half the meatballs on all sides and place on
rimmed sheet pan. Repeat with remaining meatballs. Bake for 12-15 minutes. Toss
hot meatballs in the glaze and sprinkle with togarashi. Serve warm.
