TURKEY MEATBALLS WITH CASHEW NUTS
Upper Crusts: Fabulous Ways To Use Bread
I usually don't like meatballs since I find them too dry, but a friend raved about these, and I decided to try them. She was right; they are great! They freeze well and can be used as an appetizer or a main course.
Serves 4 as a main course, more as an appetizer.
Ingredients
• 1 pound ground turkey
• 2 teaspoons + 1 tablespoon soy sauce
• 1 large egg
• 1 teaspoon dry white sherry (optional) + 2 tablespoons dry white sherry (optional)
• 1/4 cup dry bread crumbs
• 2 scallions, chopped
• 9 ounces Hoisin sauce, divided
• 1/3 cup chopped raw cashews
• 1 cup apple juice
• 1 tablespoon sesame oil
• 2 tablespoons sherry (optional)
• 1 teaspoon grated fresh ginger
Directions
In a large bowl, combine the turkey, 2 teaspoons soy sauce, egg, 1 teaspoon sherry if using, bread crumbs, scallions, 3 ounces Hoisin sauce, and cashews. Mix well.
Using your hands, make "meatballs" the size of walnuts and set aside.
In a large pot, bring the remaining 1 tablespoon soy sauce, Hoisin sauce, apple juice, sesame oil, remaining 2 tablespoons sherry if using, and grated ginger to a boil. Reduce heat to simmer and cook for approximately 20 minutes or until browned and the sauce begins to thicken.
If serving as a main course, serve with rice.
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