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ASIAN GLAZED MEATBALLS:
MEATBALL INGREDIENTS
2 lbs. ground turkey
2 tsp. sesame oil, for meatballs
1 cup dry bread crumbs, plain
1/2 tsp. ground ginger
2 eggs lightly beaten
1 tsp. minced garlic, for meatballs
ASIAN GLAZE INGREDIENTS
2/3 cup hoisin sauce
1/3 cup rice vinegar
2 1/2 Tbsp. honey
1 tsp. minced garlic, for sauce
1 1/2 tsp. sesame oil, for sauce
1 tsp. ground ginger
1/4 cup low sodium soy sauce
1 tsp. siracha sauce
INSTRUCTIONS
Preheat oven to 375 F and line a baking sheet with parchment paper or grease baking sheet.
In a large bowl combine ground turkey, sesame oil, bread crumbs, ginger, eggs, and minced garlic. Mix well with your hands until all ingredients are combined. Shape turkey mixture into 1 1/2" balls and place them on a prepared baking sheet. Cook for 20-23 minutes or until meat is no longer pink in the middle. While meatballs are cooking, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, soy sauce, and siracha sauce in a medium-large skillet.
Bring sauce to a boil over medium-high heat for about 5 minutes to allow the sauce to thicken slightly. Remove meatballs from the oven and place them in the Asian sauce. Coat meatballs well and serve over rice or noodles. Sprinkle sesame seeds and green onion on top for a garnish.
DUTCH OVEN PORK TENDERLOIN:
INGREDIENTS
1 pork tenderloin
1 teaspoon sweet paprika
1 teaspoon smoked paprika not hot
½ teaspoon garlic powder
¾ teaspoon fine sea salt or Kosher use a bit less if using table salt
½ teaspoon ground black pepper
1.5 lb potatoes
2 medium carrots
5 garlic cloves
1 medium onion
2 tablespoons vegetable oil
2 cups low sodium chicken stock Note 1
9 oz green beans fresh or frozen and thawed
1 teaspoon dried thyme
1 teaspoon dried rosemary
INSTRUCTIONS
Dry rub: Mix sweet and smoked paprika, garlic powder, salt, and pepper. Rub the meat well with the mixture. Prepare vegetables: Peel and cut the potatoes into small cubes, chop carrots and pepper into small cubes, finely chop the garlic cloves, set them aside. Finely chop the onion and set it aside separately from the rest of the veggies. Snap the green beans in two and set them aside separately from the rest. Brown: Heat 1 tablespoon of the oil in a wide and shallow Dutch oven and brown the meat all over, about 2 minutes per side. Remove from the pot. Heat the remaining oil and cook the onions with a pinch of salt for about 2 minutes, stirring often. Cook vegetables: Add the remaining vegetables except for the green beans, mix well, and scrape the pot's bottom. Cook for 5 minutes, often stirring, until the vegetables are slightly softer. Add a splash of the chicken stock if necessary to stop the vegetables from catching. Simmer: Stir in green beans, thyme, rosemary, and remaining stock. Nestle the two pork pieces on top. Cover, lower the heat, and cook for 15-20 minutes. Remove the meat from the pot, let it rest while you finish cooking the dish Gravy: Continue cooking the vegetables and the gravy with the lid on for another 5 minutes. Remove the cover and cook for another 5 minutes to allow the sauce to thicken and the potatoes to become soft (if they are not already). Serve: Slice the meat, arrange on top of the veggies and potatoes and serve.
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