Recipe Review: Chinese Meatballs with Dipping Sauce

I know I've mentioned this before. I love Chinese food. It is so good, but often not very good for me. It's sometimes very sauce and swimming in saturated fat. But ever since I had my first taste of it, I've had a love affair with lo mein, fu yung, dumplings and egg rolls. So, when I found this recipe for Chinese meatballs, I was excited to try it.

Every day this week, I've had a pound of ground turkey crying out to me to be made. So, tonight was the night to enjoy the ground turkey. This meatball recipe I found was very easy to make. The only substitutions I made were liquid aminos for soy sauce and egg whites for whole egg. I also cut the cilantro in half because I felt it would have overpowered the dish otherwise.

My meatballs and sauce turned out beautifully.

I was eager to eat dinner when it was ready, but I needed a side dish to go along with this. Otherwise, the meatballs would have seemed more like an appetizer or party food rather than a meal. I opted to make some instant brown rice which I mixed with shredded cabbage, scallions, liquid aminos and black pepper. It was the perfect complement to the meatballs, and the sauce tasted wonderful on both the meatballs and the rice.

I definitely recommend this for anyone who loves Asian-style food. Besides, I'm always a fan of playing with my food, and meatballs are just the perfect food for this.