Pork and Turkey Thai Veggie Meatballs
This yummy Pork and Turkey Thai Veggie Meatballs recipe was kindly shared by Judy Converse! See more of Judy’s recipes AND blogs on Nutrition Care for Children.
Sounds like a mouthful of a combination, but boy does it work. Ground turkey, ground pork, shredded sweet potato and shredded carrot, lots of fresh ginger… and more. Once you’ve got all these ingredients, these meat and veggie balls are easy enough. Serve over whatever works – gluten free noodles, basmati rice, or as a slider on a Paleo bun. Another grain free option is to make buns with Chebe mix – perhaps not precisely Paleo, but tasty and easy. With the sauce, this is a great meal. Kids who like spicy will go for these, and you can dial up or down the heat according to your family’s palate.
The History of Meatballs
The Chinese recipe of “Four Joy Meatballs” (四喜丸子—Si Xi Wanzi) is derived from Lu Cuisine, also called Shandong Cuisine. It is originated from the native cooking styles of East China’s Shandong province. Its history can date back to Qin Dynasty (221 BC to 207 BC).
Early recipes included in some of the earliest known Arabic cookbooks, generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding, or endoring. Many regional variations exist, notable among them the unusually large Azerbaijan (Iran) Tabriz kuftesi, having an average diameter of 20 cm, (8 in).
The ancient Roman cookbook Apicius included many meatball-type recipes. (source)
Here is a spicy twist on the usual meatball, with a savory blend of turkey and pork.