Another quickie hCG recipe! You may notice that this recipe and a few others on this site have ginger root as an ingredient. You may, of course, substitute dried ginger (always about half as much as the fresh ingredient), but the recipe will taste much better if you use fresh. You’ll find fresh ginger root in the produce section of your grocery store. It looks a little like gnarly tree roots. If it’s sold in large chunks, you don’t need to buy the whole piece, just break of a piece about the size of your thumb. When you get ready to cook with it, use a paring knife or potato peeler to take off the “skin.” Then grate using a cheese grater or a microplane.
Your grocery store may carry jars of grated ginger (in my store it’s located in the produce section by the minced garlic in a jar). This is a lot more expensive pound for pound, but it really tastes fresh to me, it saves me a lot of time, and it keeps in the refrigerator for a month or so.
- 1 1/2 lbs ground turkey
- 3 tbsp scallions, chopped
- 3 tbsp cilantro, chopped
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger root, grated
- Preheat oven to 350 F.
- Combine all ingredients and gently mix to form 12 meatballs.
- Place on a rimmed baking sheet and bake until cooked through, about 20 minutes (or until internal temperature reaches 165 degrees).