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This dish isn't traditional to anyone but was inspired by author Lam's parents' refusal to eat roast turkey and the time they halted his Thanksgiving protest by bribing him with spaghetti and meatballs. It's based on a classic Chinese dumpling filling, made instead into meatballs and poached in a gingery tomato sauce. The technique of mixing the meat until just tacky gives it that characteristic pot-sticker-filling bounciness. The tender, saucy meatballs pair wonderfully with white or brown rice.

Francis Lam
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

20 mins
3 hrs 40 mins
Serves 6 (serving size: 4 meatballs and about 1/2 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Heat canola oil in a large skillet over high. When oil shimmers, spread mushrooms evenly in pan. Cook until browned, about 1 minute. Stir mushrooms; spread evenly. Cook 1 minute. Remove from heat; stir in 1/8 teaspoon salt. Place mixture in a bowl; cool 5 minutes. Stir in 1/2 cup green onions and 3 minced garlic cloves.

  • Combine stock, oyster sauce, sesame oil, sugar, and 1/2 teaspoon salt in a small bowl. Gently combine turkey and pork in a large bowl. Add stock mixture. Using your hands, gently mix just until liquid is absorbed and mixture is sticky. Gently fold in mushroom mixture. Cover and chill up to 4 hours.

  • Heat olive oil over high in a large Dutch oven until you see wisps of smoke. Add remaining 4 minced garlic cloves; cook, stirring constantly, 15 seconds. Add ginger; cook, stirring constantly, until fragrant, about 15 seconds. Add 3/4 cup green onions; cook, stirring constantly, 15 seconds. Add tomatoes; bring to a boil, stirring often. Reduce heat to medium-low; stir in remaining 3/8 teaspoon salt. Cover and simmer 15 minutes.

  • Using your hands, gently shape turkey mixture into about 24 (1 1/2-inch) meatballs. Add meatballs to tomato sauce in an even layer. Adjust heat, if necessary, to ensure sauce is barely simmering. Cover and simmer until meatballs are just cooked through, 10 to 12 minutes. Transfer meatballs to a serving platter; cover with aluminum foil to keep warm.

  • Whisk together cornstarch and 1 tablespoon cold water in a small bowl. Add to tomato sauce; cook, whisking constantly, until sauce thickens, about 1 minute. Pour tomato sauce over meatballs. Garnish with remaining green onions.

Nutrition Facts

390 calories; fat 28g; saturated fat 6.2g; mono fat 14.8g; poly fat 5.3g; protein 23g; carbohydrates 13g; fiber 2g; cholesterol 79mg; iron 2mg; sodium 566mg; calcium 67mg; sugars 3g; added sugar 3g.