Taste of Home Meatballs

For two years now Rooster has wanted a dog and for two years now I've told him our apartment is too tiny, our out of town schedule too hectic and the 10-hours a day we spend at work too absentee, for us to get one.

Ever the conscientious listener, my cheerful husband has just e-mailed me that he's finally found the perfect breed for us. The Portuguese Water Dog, a dog that "does not do well if left alone," a dog that, if ignored, "will invent ways to get your attention, such as chewing, digging, and eating all your toilet paper off the roll." Being the patient Chicken that I am, I e-mailed back No. Then he e-mailed me a picture.

Please, live my life, click here and scroll down to "Murphy in Springfield IL 2004." I'm not sure if mailing me that photo means Rooster is a crazy bird or just a man with some serious...

TASTE OF HOME "MEATBALLS" CONTEST

The Rules: Enter Your Best Meatball recipe. There are no rules when it comes to the type of meats you use for your entry. Beef, poultry, pork and seafood are just a handful of options.

The Prize: The Grand Prize winner will receive a KitchenAid stand mixer and food processor, together valued at $650.00, or $500.00 in cash.

The Entry: Sesame Meat Balls with Sweet & Sour Sauce


(meatballs)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 bunch scallions (white and pale green parts only), minced (1/3 cup)
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1 egg, lightly beaten
1 teaspoon sugar
1 tablespoon Asian sesame oil
1 teaspoon salt
1 cup defrosted frozen spinach (10 oz package)
1 lb ground turkey

(sweet & sour sauce)
½ cup cider vinegar
½ cup granulated sugar
½ teaspoon salt

Directions:
In a bowl, mix the cornstarch with the soy sauce and cider vinegar. Stir until clumps dissolve. Add minced scallions, grated ginger, minced garlic, egg, sugar, sesame oil and salt to the bowl. Mix. Squeeze excess liquid from the spinach (discard liquid) and stir spinach into bowl along with the ground turkey until well combined with flavorings.

Roll about 1 tablespoon meat mixture into a ball and transfer to steamer rack. Form all meat mixture into balls in the same manner and arrange in single layers on steamer racks.

Bring water to a boil and set steamer in skillet. Steam over high heat until cooked through, about 20 minutes. Check water occasionally, adding more as necessary.

Meanwhile, to make sweet & sour sauce bring cider vinegar and sugar to a boil in a non-reactive saucepan, stirring until sugar is dissolved. Turn heat to medium and simmer for 5 minutes. Add salt and cool sauce.
If you don't own an Asian-style bamboo steamer, you can use a vegetable steamer set over a boiling pot or saute pan full of water. Just cook meatballs in batches.

If you're making these meatballs as part of a finger foods buffet, provide toothpicks for your guests. If you'd like to use these meatballs as part of a full-on meal, toss with spaghetti and prepared Asian peanut sauce.