Scallion Meatballs With Soy-ginger Glaze

Name: Scallion Meatballs With Soy-ginger Glaze
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 4 whole black peppercorns (no, I did not count how many I put in there); 118 milliliters Half bunch cilantro, finely chopped (about (the cilantro-averse can use flat-leaf parsley); 118 milliliters dark brown sugar; 1 large egg; 59 milliliters peeled, chopped ginger (I used half and it tasted like plenty to me; adjust to your preference); 1 teaspoon ground coriander; 454 grams ground turkey; 118 milliliters mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar; 118 milliliters soy sauce, preferably Japanese or reduced sodium; 2 Tbsps sesame oil, toasted if you can find it; 2 Tbsps soy sauce; 2 servings Vegetable oil; 118 milliliters water

Scallion Meatballs With Soy-ginger Glaze is a gluten free, dairy free, and fodmap friendly main course. One portion of this dish contains about 60g of protein, 35g of fat, and a total of 858 calories. This recipe serves 2. If you have egg, brown sugar, half bunch cilantro, and a few other ingredients on hand, you can make it. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 38 minutes.