I’ve been telling someone, well someones really, for quite a while now that I’d showcase some of the meals that I throw together on a regular basis when I’m spent and don’t want to lift a finger. They assured me that there is value to sharing meals you don’t have to think about. No shopping in advance, no checking the recipe. Instead of cereal or a lone egg and toast (and don’t get me wrong, sometimes those are my favorite meals) I can fall back on these meatballs. They require about ten minutes of prep time and the rest is oven time in which, I usually take a shower after the gym, read that last chapter of a book, or just lay on the floor and decompress.
There is a lot in life that I think about on the regular. I spend a lot of time thinking (ruminating) about the future. I spend a lot of time thinking about or distracting myself from time in general– the passage of it, the speed of it, the quality of it, the endless expanse of it, its indifference and the impossibility and sometimes unfairness of it. I get people or moments stuck in my head and allow them to dwell in there until they’ve built a comfy palace and I have to dismantle it by forgetting it brick by brick to bring myself back to the present. But I don’t have to spend a lot of time thinking about meatballs. Maybe they’re in my blood because I was raised on Grandma’s meatballs, but meatballs are the perfect catch-all if you have the right ingredients. You can look at them through different lenses and bring new life to them each time you make them because every culture has its own form of meatball. These particular ones I can make with my eyes closed because I always have these ingredients on hand. You buy them once, they’re there.
Growing up in a family where the main language of love and affection was food and the achievement of a certain heft of body, it became clear to me that the human appetite for food and love in its many forms are one and the same. It’s a philosophical joining, an alchemy. It’s this fusion that motivates me to put the cereal box down and throw my energy into the quick and possibly most flavorful meatball I’ve ever had. The dipping sauce is so easy too. You can’t do this wrong if you understand the flavor palette, even if the result is pan-Asian and not specific to any region in particular. I cooked these meatballs two days in a row after lamenting not sharing their flavor and beauty with you all. While there is a secret pleasure in selfishly enjoying them, I get so much more joy in sharing them with you. Be forewarned, this recipe is slightly inexact because I throw in a handful of this and a handful of that. Feel free to add and subtract as necessary, but the basics will make your taste buds spew with delight and leave you content and happy that you pushed yourself just a little further than cracking an egg to make these.
Ingredients:
For the Meatballs:
- 1 lb ground turkey
- 1 heaping handful cilantro
- 1 shallot, chopped
- 1 egg
- 1 tablespoon Chinese five spice (or a combo of star anise/fennel seed/cloves cinnamon/Szechuan peppercorns)
- 1/3 cup panko
- 1 teaspoon coriander seeds
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 chili pepper, seeded, chopped
- 1/2 tablespoon fish sauce
- 1/2 tablespoon Worcestershire sauce (optional)
- 1 tablespoon sriracha sauce
- 2 scallions, chopped
- 2 cloves garlic, chopped
For the Sauce:
- 2 Tbsp cilantro stems and leaves
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- Juice of 1 lime
- hot pepper flakes
- handful of chopped shallot
- handful of scallions
For the Rice Noodles:
- 1 packet rice noodles
- 1 1/2 cups water
Directions:
For the Meatballs:
Preheat oven to 375F. Combine all of the ingredients in a mixing bowl and combine thoroughly using your hands. Roll about a 2 tablespoons of the mixture in your hands into balls and place in an oven safe pan. Repeat until all of the mixture has been formed into balls. Add a little more sriracha sauce for taste and color. Bake in the oven covered for 40 minutes.
For the Sauce:
While the meatballs are in the oven prepare the sauce by combining all of the ingredients and mixing.
For the Rice Noodles:
Boil about 1 1/2 cups of water. When water is boiling drop the desired amount of noodles in the pot. Boil for about 10 minutes. Strain remove. Plate and rest the meatballs on top.
LOVE! Amanda quick fuss-free delicious recipes are always welcome with me 🙂 I love how meatballs are one of your go-to quick recipes, as hamburgers are with mine too. I love the picture with the egg and everything in a bowl, looks like when I am making burgers too 😉 I’ve been trying to make lasagna for the last 6 months but only realise I have 10 minutes (duh) and so turn the meat into burgers. Next time I’ll turn them into meatballs with noodles and sauce and honour you with them. xx
Thanks, Sofia! I love how you have the same go-to. Yeah lasagna is only good if you have time, but you won’t have to cook again for about a month! I’ve had a cookie recipe on my mind for weeks, but I can’t find the time. I’m thinking Friday? Maybe Saturday? I think chopped meat/turkey is one of those versatile ingredients that saves time.
I don’t know in New York, but in Spain, supermarket burgers are the most disgusting things ever. I always make my own and it only takes about 2 minutes to put together and shape, so I really can’t understand why people don’t do that too…
I always think the same thing. They even have pre made meatballs in the stores here. I just…cannot.
They sound so good I’m going to have to have a little squeeze of sriracha and fish sauce – that way I’ll almost taste them!
I freeze individual portions of large stews, chillis and pasta sauces so that I can have home made ready meals on busy days 🙂
That is such a good idea, MD. I don’t know why I don’t do that. I have a really good cocido that I make in bulk, but I end up eating the whole thing. Chili is a great idea too. You’d like this because of the fish sauce I think. Thanks as always for your comment.
I’m sure I’d love it – it sounds great 🙂
this may be quick for you but it sure looks delicious. I love the idea of adding the dipping sauce.
Thanks, Jovina. The sauce is just a combo of ingredients that are mostly already in the meatballs so it takes no extra time. This has the benefit of being delicious and quick. I wasn’t even going to post it, but I was sitting there thinking that this was possibly the most flavorful meatball I’ve ever tasted.
Definitely worth posting.
YUM! I absolutely love those flavors. What a colorful and attractive dish.
Thanks, David. It’s because of you that I have most of these ingredients on hand. We are WAY overdue for another trip to the market or dimsum. It’s totally my fault. Love the new look of your site!
These meatballs look delicious! It is amusing to see that for you, this is everyday food, whereas making meatballs is something I only do occasionally, and certainly not when I feel lazy and don’t want to think too much about food. What I love about such a dish is it can be served as a main course, or as an appetizer, or even at parties as “finger food”. And you can play with different flavors, seasonings and spices, depending on what you have on hand. The dipping sauce sure sounds delicious too!
You’re right. I was afraid people would be like, “that’s easy?” But for me it is. That and salmon, but I don’t have a pound of salmon frozen in my freezer. I will usually have some sort of meat or chicken. Thanks for the encouragement to post my go-tos. This is by far the most complex. It’s nothing like cracking an egg over kale with a little seasoning and rice, which I will do soon too 🙂 I hope you’re well. So nice to hear from you.
I’ve said it before, and I’ll say it again, I think we’re on the same food wavelength! I just made my version of turkey meatballs to have in salad wraps with pickled carrots and the delicious pickled radishes I made from your previous recipe. My recipe is basically the same, with some chopped scallions thrown in, but minus the five spice (which I am going to try next time!). I like your oven method better than my shallow fry method though. I always get great ideas when I visit you, Amanda. Terrific! Btw, I think the simple meals are sometimes the best meals.
Wow, Ngan. We definitely are on the same wavelength. Pickled carrots are such a great idea! I’ll use those next time too. I like the shallow fry method, but it’s hard to keep an eye on that while laying on the floor comatose. Also, my dad has always been on a cholesterol diet so no fat or triglycerides for him, which means…bake. If you cover them, they’re just as good. I promise.
Yum, that looks so good! Even though I just complained to hubby that we’ve been eating too much meat, your meatballs still make me drool. How do you do that? 🙂
Haha. Thanks. Maybe because it’s turkey. I prefer fish most nights, but this is a no brainer. 😉
this dish sounds right up my alley.
love the beautiful fresh asian flavours, plus they’re over rice noodles (only one of the best noodles out there 😛 )
lovely recipe and post 🙂
Bec {Daisy and the Fox}
http://www.daisyandthefox.wordpress.com
Thanks, bec! So glad you like this. I agree re rice noodles!
i love turkey meatballs. i make a chicken/turkey version with a thai inspired peanut sauce, and these look like them. maybe i’ll try this recipe out!
Omg that sounds amazing. I do these with chicken too. I rarely ever do red meat. Peanut sauce! Post it!
Oh my goodness. You even made raw meatballs look good. Plus you properly used the word palette—almost a miracle in a food blog! Another obsessed with time and with “people or moments stuck in my head” salutes you!
Ha! Thanks, Michelle. A year on a law journal after 4 years of an english major will fix your grammar. Most of my awkward sentences are purposely colloquial. I’m more of a language snob than a food snob. Good company, right?
Hi, Amanda. I love the umami meatballs and the awesome, Asian-inspired noodles. Your recipes always inspire me; they are so flavorful and gorgeous in texture and color. This recipe is one I am going to try ASAP. 🙂 I admire you for going to the gym after work (so tough!) and making dinner after, just when the fatigue sets in. I would be laying on the floor (which, yes, you admit to) with a glass of wine… 🙂 This is the perfect go-to meal; so satisfying and straightforward, yet incredibly special. I see that you take after your family: your food speaks “love” in volume. Your hubby is one lucky guy… your kitchen is yummy. I love that your posts not only share scrumptious recipes that speak to my food style and cravings, but also shares so much about your current life and childhood memories. Wonderful post, amiga mia. xx Shanna
Gracias, nena. You always are just so sweet. You inspire me too. I usually do have a glass or bottle of wine on the floor with me. I think staying busy and doing things for myself keep me engaged with life. I like sharing it on the blog because I love reading the things that inspire others. .ie your pregnant coffee inspired jogs. It really opens up a world to me when I share just a tiny picture. Thanks for always being so inspiring.
PS Do you have a “pinit” button?
Ugh. The pin it button is on the bottom if you click on the post. I can’t get a hovering one with wordpress.com. If anyone can help with that by all means help! I’m actually a pinterest addict. Check out my page. It’s almost mental how many pins and followers I have. If only it were so with the blog. We are a more intimate and discerning group. (Let me live in denial! )
Damn fine looking balls there, my friend.
Thank you! Glad you like my balls as I liked your cheap easy moms.
Smiley face
I definitely like the weeknight dinner idea, I often don’t feel that my quick meals are worthy of posting but then I read something like this and think, YES!! We should do this more often!! I run out of ideas on a daily basis in regards to what to make when I can’t be bothered. I never thought of meatballs as being a quick and easy meal but you’ve changed my mind. This is beautiful, simple but amazing. Thanks lovely! xx
Thanks, Laura. I’d love to see your weeknight meals. You seem to have a very full life so I’d be curious to see what you make when no one is around. For me it’s either this or kale and eggs.
Wait??!! We’re aspiring to a “certain body heft” as an expression of love? Well, definitely got that covered. Lovely recipe. Not quite what I’d call mindless preparation for the comatose (by the way, the toll of your job is beginning to concern me–you’re too young to come home and drop to the kitchen floor–I’m not, but you are), but quite appealing nonetheless. Great photos–my favorite is the straight down shot of ingredients in the bowl. Nice. Ken
Thanks, Ken. It’s definitely not mindless for other people, but for me, it’s easy because I’ve done it so many times and the oven does all the work. I also like having my hands in raw meat. Is that weird? I love your comment. I probably am too young to be laying on the floor, but I do it. I think it’s because I play as hard as I work and when I finally get home, I don’t make it to the couch. I stick my hands in raw meat and lay on the kitchen floor. My parents and grandma say I burn my candle at both ends, but I find time to relax….sometimes. I was thinking of your dumplings as I made these. They are so flavorful.
OH and yes…being thin in my family was cause for concern, especially for the Depression Era generation. Grandma still doesn’t know what “I’m full, please no more” means.
Another lovely meatball recipe! I make meatballs quite often and like you it comes easy for me. I have a meatball recipe in the drafts I’ll post one of these days that could have been so much work. The recipe actually calls for the meat to be run through grinder again (when it already ground) in order to achieve a more delicate ground meat. I didn’t do that..too much work, but imagine it would be wonderfully textured. I like your post. Nice to read the realness of your life. Even the comments kept my interest. Another reason why I love your blog, you have such great interaction with your readers. Also love the sriracha drops on top!
Thank you so much. I really like your blog too. That sounds like quite a meatball recipe! I think you should post it even if it requires extra work. My mother-in-law grinds her own meat and she would definitely grind it again if called for. Some people really care about the nuances like that. I’m the kind of person who lays on the floor waiting for my meatballs to bake themselves 🙂 As for the comments, I really do feel like this is a real community. I was thinking of hosting my own site, but haven’t yet for fear that this community that comments and who I comment on might find it harder to wait for my page to load. It’s really fulfilling to find a community of people, younger, older, and all over the world who care about what you care about. Thanks as always for your thoughtful comments. I seriously still need to make those cookies that i’ve had the ingredients for since like 2 weeks ago.
I know what you mean about switching over your blog. It’s unfortunate because I can think of three blogs I have lost touch with since they have switched over. One of them I truly love too! I will keep in touch if you switch though! 🙂 Aw, the cookies! Aren’t baked goods easy to put off?! When you don’t have ingredients threatening to perish it’s easy to procrastinate!
Yes they really are. I’m sure I’d get more traffic and more control over content etc if I switched, but it makes it a lot harder to interact and for me, that’s one of the joys of doing this. If only I were software savvy.
I love easy meals!
Me too!
That looks delish! Think I could pull this off with veggie mince?
Good question. I do think so. The key would probably be the binding agents (egg and bread crumbs). If you don’t skip that you should be fine. If you’re vegan mix 1 tbs chia seeds with water instead of using egg. Enjoy. Thanks for your comment 😉
Meatballs are so quick and easy and your asian inspired ones sound great.
Thanks, Karen. I totally agree!
Looks fabulous! Beautiful photos, great recipe!
Thank so much!
These look so great. Have been meaning to make kofta style meatballs for a while now, but I love the idea of these with the Asian flavours and tasty dipping sauce. These are going to get made in my kitchen, hopefully soon! (I know that I’m the one who’s in control of that, but I have a bad habit of breaking promises that I make to myself.) I forget that Worcester sauce gets sold in places other than the UK. Now you’ve got me craving bloody marys!
And I can very much relate to the floor decompression. Sometimes lying on our hairy rug, facing the ceiling, and doing nothing can be the best thing…
I’m sure you will make these wonderful. I know what you mean about promises to yourself. And yesterday I just came home and dropped the to the floor. It’s wonderful until I start noticing dust or piles. Then it’s back to work!
I love how vibrant and fresh you’ve made these meatballs, and pairing them with the rice noodles and sauce with all those Asian-inspired flavors = brilliant. I know I would love these, and can’t wait to try!
Thanks so much. They are a flavorful and handy dish.