Turkey Meatballs with Shiitake Gravy
Description
Both dried & fresh shiitake mushrooms with Chinese flavorings make these deeply delicious.
Ingredients
At a glance
Mushroom
Style
Serves
30-50
Meatballs:
- 5 lb. ground turkey
- 1.5 C. bread crumbs
- 5 eggs, beaten
- 20 medium dried Chinese Black Mushroom (shiitake)
- 1 C. green onion, chopped fine
- 3 T. grated fresh ginger
- 3 T. sweet soy sauce
- 3 T. soy sauce
Gravy:
- 1/2 C. vegetable oil
- 12 oz. fresh shiitake, stemmed & chopped
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2/3 C. flour
- 4 C. chicken stock
- 3 C. mushroom stock
- 1 C. sake
- 1/3 C. mirin
- 3 T. soy sauce
Methods/steps
Meatballs:
- Soak the dried mushrooms in cold water for one hour or until soft. Drain and squeeze dry. Remove stem. Chop in food processor until fine but not paste.
- Preheat oven to 375F.
- Use your hands to combine the meatballs ingredients in a large mixing bowl. Do not over mix.
- Use cooking spray on 2 lipped cookie sheets.
- Use a cookie scoop to measure out the mix, then roll into balls and put onto the sheets, almost touching.
- Place sheets on 2 shelves in the middle of the oven.
- Cook for 30 minutes until 165F internal temperature and lightly browned, swapping sheets half way through.
Gravy:
- Heat a deep pot over high heat. Add oil then shiitake. Cook stirring constantly 3-4 minutes or until a little smoky and browned.
- Turn heat down to medium and add the onion. Cook another 3-4 minutes until onions are soft but not browned.
- Add garlic, saute 1 minute.
- Sprinkle flour over in 2-3 batches, stirring each time.
- Cook another few minutes without browning.
- Gradually add stocks and sake, whisking constantly.
- Add mirin and soy sauce.
- Raise heat to high until simmering, whisking frequently.
- Lower heat to a low simmer and cook 10 minutes until thoroughly thickened.
Service:
- Move meatballs to a full size deep hotel pan in several batches. Ladle some gravy over each layer, saving 1/3 gravy to put on top.
- Cover and keep warm (> 140F) until service.
Additional Tips
Enough appetizers for a large party or slightly larger helpings for a big potluck. The mushroom stock can be made from the fresh & dried shiitake stems. Reserve the dried mushroom soaking liquid for another use, it's too strong for the fresh mushroom gravy.
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