I love watching football and everything about it including the food. In case yesterday’s post wasn’t clear today I will be very enthusiastically rooting for the Giants! I will also be sporting a new favorite shirt thanks to my book club secret santa – she found the softest Giants t-shirt known to man! I have had to resist the urge to wear it and sleep in it all week long so that it would be clean for today, it wasn’t easy.
In addition to being a football fan I am lactose intolerant (I realize these things usually have nothing to do with one another). Incase you haven’t noticed most foods that go with football watching tend to be smothered in cheese. While Lactaid pills are an amazing invention and they make sampling all of the cheesy concoctions possible I wanted to bring a tummy friendly food to add to our super bowl menu. One of the many reasons I love asian foods is because they are usually dairy free so, to cheer on the Giants I made turkey meatballs with a ginger scallion dipping sauce.
Turkey Meatballs (will make about 12-15 meatballs depending on size):
1 1/4 pounds ground turkey (extra lean)
1/2 cup whole wheat bread crumbs
1 clove garlic minced
1 tablespoon minced ginger
2 scallions chopped
1 teaspoon sesame oil
Ginger Scallion Dipping Sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
2 tsp minced ginger
1 tsp sesame oil
1 tsp red pepper flakes
3 scallions chopped
Pre-heat oven to 400 degrees
In a large bowl mix together meatball ingredients. Shape together meatballs about 1 inch in diameter. Place meatballs on a lightly greased cookie sheet and drizzle with olive oil. Bake in the oven for about 20 minutes (or until no longer pink when cut open). Transfer meatballs to a serving dish and serve with toothpicks.
Whisk together ingredients for the dipping sauce.
Enjoy and don’t forget to root for the Giants – Go Big Blue!