Sweet Asian Meatballs

My youngest son is not a morning person. He wakes up angry and stays angry pretty much until the bus comes in the morning. By the afternoon he is normal again, happy, and content. It's not that he doesn't get enough sleep, he does. He just hates waking up in the morning and lets his feelings be known to everyone around him. Most mornings I have to get him dressed and carry him half way to the bus stop. This isn't bad since he is skinny and only 5 years old. However, I'm hoping that he starts being more of a morning person before he gets taller and bigger than me.

I have had a lot of baking recipes lately since they are the easiest to have time to photograph. Fresh foods such as meat have to be photographed pretty much as soon as they're made without allowing them to get cold so they can still be eaten for dinner. This week I have finally gotten back into my blogging grove and feel that after almost 3 months my schedule has finally settled now that both of my kids are in school. So the recipe I am sharing today is for Sweet Asian Meatballs, the recipe is as follows.

Adapted from Taste of Home.

Sweet Asian Meatballs

Calories per serving: 52
Fat per serving: 2 g

Ingredients

• 1 lb lean ground turkey
• 2 garlic cloves, minced
• 1 tsp plus 1/4 cup soy sauce
• 1/2 teaspoon ground ginger
• 1/4 cup rice vinegar
• 1/4 cup tomato paste
• 2 tablespoons molasses
• 1 teaspoon Tabasco

Cooking Directions

1. Combine turkey, 1 teaspoon soy sauce, ginger, and minced garlic in a bowl.
2. Shape turkey mixture into balls (approximately 1 inch, I ended up with 25 total).
3. Place meatballs on a foil or parchment lined baking sheet.
4. Bake in a preheated 350 degree oven for 25 minutes, turning once to ensure even browning.
5. Combine remaining soy sauce, molasses, tomato paste, Tabasco, and vinegar in a sauce pan over medium-high heat.
6. Add meatballs and cook 5 minutes, or until sauce has reduced.
7. Serve as an appetizer or with rice for a main dish.

Tips: 

• If you don't have Tabasco, another type of pepper sauce would also do. 
• I prefer 93 percent lean ground turkey. A leaner cut ends up too dry, and fatter cuts end up grisly and fatty.