Turkey Meatballs

Alright, moving on from Fakesgiving, I have 3 dinner recipes I'm ready to post. I can't find the magazine with the recipe for the sweet potato biscuits we made anyway, but when I find it I'll post it.

My family eats dinner very early in the evening; actually you could prob call it late afternoon. Erol gets home from work by 4:00 usually, and is always starving. We had been having a lot of take out, and one day wanted a home cooked meal, so when he got home I ran to the grocery store with no idea about what to buy. I first stopped by the magazine aisle to find inspiration in the food magazines, but didn't find them helpful. So I wandered over to the meat section, and ground turkey was on sale, so I thought: Meatballs!

Meatballs are quick, healthy, satisfying, and I didn't need to buy too many ingredients. Erol's a rice man, so I knew I'd be serving them over rice for dinner, but what kind of sauce to use? I searched around in the condiment and bottled marinade section and a sesame and ginger flavored one caught my eye. There were many brands to choose from of this, and tons of other flavors, but I got Paul Newman's because it was cheap. Picked up an onion and red pepper to add moisture and flavor to the ground turkey, and I was all set to make dinner!

Erol noted that these could be made a little smaller and they'd be a great appetizer with toothpicks.

Taste the marinade before you use it, I have a feeling that different brands will taste very different. It will have a very strong, vinegary flavor. You may want to adjust the amounts of marinade and honey to balance the flavors for your taste.
Turkey Meatballs
1 lb. ground turkey (or chicken - do not substitute beef)
half an onion, diced
half a red bell pepper, diced
1/2 cup seasoned breadcrumbs
1 egg
1/2 t. salt
pepper
2 T. olive oil
1/2 cup sesame and ginger flavored marinade, such as Paul Newmans' brand
2 T. honey

In a large bowl combine the ground turkey, diced onion and red bell pepper, breadcrumbs, egg, salt and pepper; do not over mix. Roll into balls and place them on a separate plate. (I wear latex-type gloves to mix and roll meatballs because it feels yucky.)

In a large skillet, heat the olive oil on medium-high, then add the meatballs. Don't push them around or turn them until they are nicely dark browned on the bottom; when they are ready to turn they will release easily from the pan. Let brown on all sides.

Once they are fully cooked and dark brown almost all over, turn down the heat to low and add the marinade and honey to the pan, and turn the meatballs to coat in the glaze. Serve over rice.