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:
- 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.
