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)
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
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.
SPICED ONION RINGS WITH AIOLI DIPPING SAUCE
for the Aioli:
½ cup mayo
1 lemon, zested
1 Tbsp lemon juice
½ tsp Bourbon Smoked Chef’s Blend
for the Onion Rings:
1½ cups cake flour
2 tsp baking powder
½ tsp Bourbon Smoked Salt
2½ tsp Bourbon Smoked Chef’s Blend
1½ cups ice water
canola or vegetable oil, for frying
14 ounces sweet onion, sliced into ½” rings
- In a small bowl, combine all the ingredients for the aioli. Mix well and set aside.
- In a medium bowl, whisk together cake flour, baking powder, smoked salt and Chef’s Blend. Add ice water (straining out ice) and whisk to form a batter. In a medium saucepan or small skillet, add enough oil to come up about 2” from the bottom. Heat the oil over med-high heat. The oil is hot enough when a drop of batter immediately sizzles in it. Line a sheet pan with paper towels.
- Dip an onion slice into the batter and turn to coat evenly. Allow excess batter to drip off and carefully drop into the hot oil. Repeat with a few more onions rings. Do not overcrowd the pan. Flip the onion rings when browned on one side and cook for 1 minute more on the other side. Remove and drain on a paper towel-lined pan. Repeat with the remaining onion slices. Serve with the aioli sauce
OLD FORESTER BOHEA TEA
- 1.5 oz Old Forester Signature 100 Proof
- 2 droppers Old Forester Smoked Cinnamon Bitters
- 2 oz Black Tea, unsweetened, freshly brewed
- 0.75 oz Old Forester Perfect Old Fashioned Syrup
- Orange Wheel