Flavored with lemongrass, ginger and cilantro plus a sweet soy glaze, these tantalizing turkey meatballs are delicious as an appetizer or as a main dish served over rice.

Preparation

Heat a medium pot of water to a low simmer.

Combine all meatball ingredients except vegetable oil in a work bowl and mix until evenly incorporated. Using a 1-ounce scoop, scoop meatballs and carefully drop into the simmering water. Let meatballs poach for 30 seconds to set the shape. Remove from the water and place on a towel to drain.

Heat a heavy-bottomed sauté pan over medium heat. Add the vegetable oil to the pan. When the oil is shimmering, add the meatballs and roll to brown evenly.

While the meatballs are browning, mix together all the ingredients for the glaze.

Once meatballs are browned, add the glaze mixture to the pan and bring to a boil. Boil for 45–60 seconds, or until meatballs reach an internal temperature of 165°F. Roll meatballs around pan to make sure they are coated with the glaze, then serve hot.