Turkey Potsticker Meatballs

Asian turkey meatballs
There was a time, when I got my first (and only) 9-5 job, before I had a husband and baby, when I could’ve spent the whole rainy day making potstickers. And I did. I’d love to think there will be a time, I don’t know, when I retire or something, when I can do that again.

But for now, there is no time.  There is only the pressing need to get dinner on the table before Jeopardy! while watching the baby and answering emails and generally being spread thinner than a piece of parchment paper.  Hence, these dumpling-style meatballs.  I added a bit more flavor and texture to my old potsticker recipe, and then fashioned the filling into meatballs, which I served with steamed broccoli & rice.  I revisited the left-over meatballs the next day and was thrilled to find they had only improved over night!

Turkey Potsticker Meatballs

Turkey Potsticker Meatballs

(approximately 32 meatballs)

1 lb. Ground turkey (Don’t be a hero; get something with a little fat in it.)
1 c. Finely shredded cabbage, salted and drained
1/4 c. Carrot, shredded
1/4 c. Plain bread crumbs
2 Green onions, chopped
1 Clove garlic, minced
1 Tablespoon sesame oil
2 Tablespoons soy sauce
2 Teaspoons minced ginger
salt and pepper, to taste


Preheat oven to 250. Combine all ingredients, and mix thoroughly. Wet hands to form meatballs without sticking. Heat 1-2 Tablespoons vegetable oil in a large saute pan over medium high heat. Add meatballs in about 3 batches (re-adding oil and allowing the pan to reheat between each batch,) careful to not crowd the pan. Allow meatballs to brown all over, cooking for about 8 minutes. Hold cooked meatballs in the oven while cooking the remaining batches.

Serve with dipping sauce, brown rice, and steamed broccoli.

Dipping Sauce

1 c. Soy sauce
1 Tablespoon sesame oil
1 Tablespoon rice wine vinegar
2 green onions, chopped
ginger juice from the leftover ginger peels, to taste

Combine all ingredients, and add a squirt of sriracha (or locally-made Kim Kim sauce from Belmont Butchery) or a spoonful of samball for some heat. Much like the meatballs themselves, this sauce improves with age…to a point.


2 responses to “Turkey Potsticker Meatballs

  1. Pingback: Chinese Turkey Meatball Soup « onioncloute·

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