Light and Easy Skillet Stroganoff

Light and Easy Skillet Stroganoff | Sarcastic Cooking

Well, in the matter of a week, we are in the midst of fall, people, that is until October hits and we end up back in the 80’s for a week. Isn’t that how it always is though? Since we are better friends here, I will quit with the small talk about the weather.

A change in seasons always makes me want to do heavy duty cleaning and rearranging. Mike is a huge fan of this quality about me. He is the one who does all the heavy lifting all around here so you better believe he looooves this quality about me. Over the weekend we completely rearranged our living room and front room area. In addition to the rearrange we did some light baby proofing since somebody is all about crawling and pulling himself up to standing on things. [Read more…]

Jalapeno Cheddar Turkey Burger and Sweet Potato Fry Casserole

Jalapeno Cheddar Turkey Burger and Fry Casserole - Sarcastic Cooking

That might be up there in contention for the longest recipe title I have ever posted. Excuse me for wanting to be thorough! Anyway, the wonderful people over at Better Homes and Gardens asked me to take one of their old recipes from the archives and give it the ol’ Sarcastic Cooking spin.  [Read more…]

A Cedar Spoon – Thai Turkey Lettuce Wraps

Hey my lovely readers! I have a treat for you! Every Friday for the months of December and January, I will be featuring guest posts from some of my amazing food blog friends. You really didn’t think I would leave you hangry and lonely with no new recipes while I am busy preparing for baby and then figuring this whole motherhood thing out, did you?

Kicking things off for the month of December is my friend Julia from A Cedar Spoon. She is actually expecting a baby boy too! This will be her second little guy! She knows a lot about juggling baby and blog and has been a great sounding board through this pregnancy of mine.

Her blog is filled with quick, easy, and healthy weeknight meals and treats. If you haven’t checked her site out yet, I highly recommend it! [Read more…]

Lazy Turkey Cabbage Rolls

Back when I first started this site, I shared with you my prized recipe for my Grandfather’s Cabbage Rolls. I taught you some valuable Polish words like Dziadzia (jah-jah), which means grandpa, and Gołąbki (ga-whump-ki), which is the traditional Polish cabbage roll.

Speaking about my Dziadzia is always bittersweet. It has been about five years since he passed away, and I still miss him. I know my entire family still misses him too. He is always in my heart and on my mind though, especially with one of my favorite holidays, Easter, approaching.

Over Christmas, I succumbed to the impulse purchase of a small rosemary bush. He would probably be sad that after all the time I spent around him, watching him garden while growing up, I barely kept that plant alive for a week or two at most.  But I can make a mean batch of pickles, which he would be proud of.

[Read more…]

Asian Turkey Meatballs

In my younger days, I ate a lot of Asian cuisine, or at least my small world version of Asian cuisine. My family would switch off from Pizza Hut pizza and Chinese take-out. I would always have one egg roll, some crispy fried wontons, white rice, and then chicken and broccoli. I used to love that cornstarchy clear gravy that came with it.

That process continued until I went off to college. Then in college, I basically lived off of Uncle Ben’s microwaveable teriyaki rice bowls. To be fair, I was living in a sorority house and our house cook was very fond of not awesome versions of Salisbury steak and Stouffer’s lasagna. Just to be clear, I was a vegetarian at the time.

Those little veggie bowls saved my life in college—well, that, McDonald’s breakfast food, and giant 32-ounce Polar Pops from the BP.

When I first started this blog, I knew my Asian cuisine knowledge was very very limited. When looking through cookbooks and at other blogs I felt very inspired to test run some recipes to broaden my horizons. I made my own teriyaki sauce, I made an orange chicken, and I made some fried rice.

A few weeks ago I totally experimented with pho and my eyes were opened. Why people shy away from making these foods at home is beyond me. Maybe the complex combination of flavors intimidates some people. Or maybe there is just something so easy and comforting about take-out, who knows.

I wanted to take some Asian flavors and transform them into something relatable and easy to do on a weeknight. What first came to mind, meatballs! Duh! Who doesn’t love a good ball of meat! (Insert a Michael Scott joke here).

Asian Turkey Meatballs
Prep time

Cook time

Total time


Recipe type: Entree
Serves: Makes 12-14 Meatballs

  • For the Glaze:
  • 1 Cup Low-Sodium Chicken/Vegetable Stock
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Honey
  • 4 Garlic Cloves, sliced
  • 4 Thick Slices of Fresh Ginger
  • 5 Black Peppercorns
  • For the Meatballs:
  • 1 Pound Lean Ground Turkey
  • 1 Tablespoon Sesame Seeds
  • 2 Green Onions, thinly sliced
  • 1 Carrot, peeled and finely grated
  • 1 Tablespoon Chili Garlic Sauce
  • 2 Tablespoons Molasses
  • 1 Teaspoon Fish Sauce
  • 1 Tablespoon Fresh Grated Ginger
  • 1 Egg White
  • ¾ Cup Panko Breadcrumbs
  • Olive/Canola Oil for the pan

  1. In a small sauce pan, combine all the ingredients for the glaze and bring to a simmer with a lid on.
  2. Meanwhile, mix all the meatball ingredients together in a medium mixing bowl. Use your hands to combine all the ingredients until they are evenly distributed. If the meatball mixture seems a bit loose, add some more breadcrumbs.
  3. Heat a little bit of olive oil in a large skillet over medium/high heat.
  4. Take a large pinch of meatball mixture into your hands and roll it into a ball. Set off to the side. Continue that process until all balls are rolled. Drop the meatballs into the hot oil. Turn a few times to brown on each side, about 10 minutes.
  5. Remove the sauce from the heat. Pour through a strainer into a separate bowl or measuring cup.
  6. Once the meatballs are browned, pour in the glaze and turn the meatballs a few times to coat them in the glaze. Cook the meatballs for 10-15 minutes. Make sure to turn the meatballs a few times during cooking to get glaze all around the meatball.
  7. Serve on a butter lettuce wrap or on sandwich roll with a bit of veggies or slaw. Meatballs will last in the refrigerator wrapped in tin foil for up to four days.

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