- 1 lb (453g) ground turkey (use a mix of breast and thigh meat)
- 3 spring onions, finely minced
- 3 cloves garlic, peeled and grated
- 1 large free range egg white
- 1 1/2 TBS fresh lemon juice
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- Oil for shallow frying (use a mild flavoured oil, such as sunflower)
- 1/3 cup (80ml) Japanese Mirin (Sweet Rice Wine)
- 2 TBS dark soy sauce
- 1 TBS liquid honey
- 1/2 tsp ground ginger
- Thinly sliced spring onions to garnish
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a shallow baking dish large enough to hold the meatballs in a single layer. (I used a shallow 1 liter baking dish.)
- Mix the turkey, onions, garlic, egg white lemon juice, salt and black pepper together with a fork to well combine. Shape into around 20 meatballs, setting them onto a parchment lined plate as you go along. (Don't compact the meatballs too hard or they will be dense instead of light.)
- Place a thin layer of oil in a heated skillet. Once it is hot add the meatballs in a single layer and cook, turning frequently, until browned all over, about 5 minutes. (You only need about 1/4 inch in depth.)
- Place them into the baking dish in a single layer. (I do this as they brown.)
- Whisk together the Mirin, soy sauce, honey and ground ginger until well amalgamated. Pour over the meatballs in the baking dish, turning them to coat them in the sauce. (I like to double the sauce ingredients because we like lots of sauce. It will thicken as the meatballs bake.)
- Pop the dish, uncovered, into the preheated oven and bake for 15 to 20 minutes, until the meatballs are cooked through and the sauce has thickened. (Keep an eye on them to make sure they don't go dry and the sauce doesn't burn.)
- Serve hot with the sauce spooned over, and garnished with thinly sliced spring onions. We like fried or steamed rice with these.
Don't overmix the meatball mixture. Mix just until the ingredients are combined. Overworking the turkey can result in dense, tough meatballs.
If the mixture feels sticky, lightly dampen your hands with cold water before shaping the meatballs. This makes rolling them much easier.
Try to keep the meatballs a uniform size so they cook evenly. A small cookie scoop can be very helpful for portioning.
Allow the oil to heat properly before adding the meatballs. This helps them brown nicely and prevents sticking.
Turn the meatballs gently as they cook to maintain their round shape and ensure even browning on all sides.
Use a meat thermometer if you're unsure about doneness. Turkey meatballs are fully cooked when they reach an internal temperature of 165°F (74°C).
Whisk the teriyaki sauce ingredients together before heating to ensure the honey and seasonings are evenly distributed.
Simmer the sauce gently rather than boiling it vigorously. This helps preserve the balanced sweet and savory flavors.
Add the cooked meatballs to the sauce while both are still hot. They will absorb some of the delicious teriyaki flavor as they glaze.
If the sauce thickens too much, simply stir in a tablespoon or two of water until it reaches your desired consistency.
Garnish with sliced green onions just before serving. They add freshness, color, and a pleasant contrast to the rich glaze.
Teriyaki Turkey Meatballs
I converted my favourite Teriyaki Meatball Recipe to use ground turkey instead of chicken or beef. Make sure you don't use the really lean turkey as they will be a bit dry.
Ingredients
- 1 lb (453g) ground turkey (use a mix of breast and thigh meat)
- 3 spring onions, finely minced
- 3 cloves garlic, peeled and grated
- 1 large free range egg white
- 1 1/2 TBS fresh lemon juice
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- Oil for shallow frying (use a mild flavoured oil, such as sunflower)
- 1/3 cup (80ml) Japanese Mirin (Sweet Rice Wine)
- 2 TBS dark soy sauce
- 1 TBS liquid honey
- 1/2 tsp ground ginger
- Thinly sliced spring onions to garnish
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a shallow baking dish large enough to hold the meatballs in a single layer.
- Mix the turkey, onions, garlic, egg white lemon juice, salt and black pepper together with a fork to well combine. Shape into around 20 meatballs, setting them onto a parchment lined plate as you go along.
- Place a thin layer of oil in a heated skillet. Once it is hot add the
- meatballs in a single layer and cook, turning frequently, until browned all over, about 5 minutes.
- Place them into the baking dish in a single layer.
- Whisk together the Mirin, soy sauce, honey and ground ginger until well amalgamated. Pour over the meatballs in the baking dish, turning them to coat them in the sauce.
- Pop the dish, uncovered, into the preheated oven and bake for 15 to 20 minutes, until the meatballs are cooked through and the sauce has thickened.
- Serve hot with the sauce spooned over, and garnished with thinly sliced spring onions. We like fried or steamed rice with these.
Notes
You may want to double the sauce ingredients. I often do.
If you don't have any mirin in your cupboard, no worries, it is a bit of an unusual ingredient. Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet Marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
There is nothing too out of the ordinary in these biscuits.
- 2 1/4 cups (281g) plain all-purpose flour
- 1 TBS baking powder
- 3/4 tsp baking soda
- 1/2 cup (114g) butter, frozen
- 1 cup (240g) buttermilk, very cold, plus extra to brush on top
- 1/2 tsp salt
- 1 tsp honey
All-Purpose Plain Flour
Regular flour gives these biscuits the perfect balance of structure and tenderness. Be sure to measure it correctly by either weighing it, or by spooning it into the measuring cup and leveling it off. Too much flour can result in dry hard biscuits.
Baking Powder
This is what gives the biscuits their rise and fluffy texture. For best results, make sure your baking powder is fresh. If it's been sitting in the cupboard for a while, it may have lost some of its lifting power.
Salt
A small amount of salt enhances all of the flavours and helps to balance the richness of the butter and tanginess of the buttermilk.
Butter
Frozen butter is key to light, tender biscuits. As the butter melts in the oven, it creates little pockets of steam that help the biscuits rise beautifully. You can use either salted or unsalted.
Buttermilk
Buttermilk adds a lovey tangy flavour while helping to create a soft tender crumb. It's acidity also works with the baking powder to produce fluffy biscuits with a beautiful texture. I have given two suggestions for ways to make a buttermilk substitute in the recipe notes.
These are really not difficult to make at all.
- Preheat oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl to combine. (I used a small wire whisk.)
- Grate in the frozen butter into the flour mixture using the large holes on a box grater, mixing it in gradually as you go to evenly distribute. (I drop the butter cube into the flour frequently for ease in grating.)
- Whisk your honey into the buttermilk.
- Make a well in the center of the dry ingredients and add your buttermilk all at once.
- Stir with a fork until just combined. (Its okay to have some dry streaks. Do not overmix.)
- Drop by the 1/4 cupful onto the baking sheet, leaving plenty of space in between. You should get about nine of them. (A muffin scoop works well.)
- If desired, brush the tops with some more buttermilk.
- Bake in the preheated oven until golden brown, puffy and nicely risen.
CAN YOU USE REGULAR MILK INSTEAD OF BUTTERMILK?
You can, but you will need to convert it into a buttermilk substitute. I give two ways of doing this in the recipe.
WHY ARE THESE CALLED DROP BISCUITS?
Unlike traditional rolled biscuits, drop biscuits are made with a softer dough that's simply dropped by spoonfuls onto the baking sheet. No kneading, rolling or cutting required.
CAN I MAKE THESE BISCUITS AHEAD OF TIME?
Yes, you could certainly whisk together the dry ingredients ahead of time. I don't recommend grating in the butter or stirring in the buttermilk until just prior to baking them.
HOW DO I KEEP THE DROP BISCUITS TENDER?
Be careful not to overmix the dough. Stir just until the ingredients come together.
CAN THESE BE FROZEN?
Yes. Baked biscuits freeze well for up to three months. Wrap tightly, label and date. Thaw at room temperature and warm in the oven before serving.
I have never met a Biscuit I didn't fall in love with.
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits! Because the butter in this recipe is quite cold when blended in and is only coarsely blended into the flour mixture, when it melts it leaves lots of air pockets, which is what creates all of that flakiness! And yet . . . there are only 4 TBS butter in the whole recipe, which works out about 1/2 TBS per biscuit. More of the flakiness comes from the baking powder reacting with the acid in the Greek yogurt, causing the dough to expand exponentially. The end result is a biscuit that is light as a cloud, and filled with lots of flaky pockets.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy! They use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy. You can use a store bought baking mix such as Bisquick, or make your own biscuit mix. I do that and keep it in the freezer, ready to use as and when. Super easy to make with delicious results.
Buttermilk Drop Biscuits
These are delicious. Buttery, soft and such a simple make.
Ingredients
- 2 1/4 cups (281g) plain all-purpose flour
- 1 TBS baking powder
- 3/4 tsp baking soda
- 1/2 cup (114g) butter, frozen
- 1 cup (240g) buttermilk, very cold, plus extra to brush on top
- 1/2 tsp salt
- 1 tsp honey
Instructions
- Preheat oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl to combine.
- Grate in the frozen butter into the flour mixture using the large holes on a box grater, mixing it in gradually as you go to evenly distribute.
- Whisk your honey into the buttermilk.
- Make a well in the center of the dry ingredients and add your buttermilk all at once.
- Stir with a fork until just combined.
- Drop by the 1/4 cupful onto the baking sheet, leaving plenty of space in between. You should get about nine of them.
- If desired, brush the tops with some more buttermilk.
- Bake in the preheated oven until golden brown, puffy and nicely risen.
Notes
To make your own buttermilk:
1- whisk together 1 TBS white vinegar or lemon juice and whole milk to give you the amount needed. Leave to sit for 5 minutes to clabber.
2 - whisk together equal amounts of whole milk and full fat plain yogurt to give you the amount needed. Leave to sit for 5 minutes to clabber.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Social Icons