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["Put the turkey into a large bowl and break it up with your hands or a large fork. Add the scallions, garlic, salt, pepper, and red pepper flakes and mix till combined. Add the egg and cornstarch, mixing it well till all the ingredients are thoroughly blended. Pinch off a small amount and fry it in a small frying pan to taste for seasoning. Adjust to your taste. Roll the mixture into approximately 1 1/2 inch balls.", "Heat a large deep skillet or dutch oven over medium high heat. Add about 1 tablespoon of oil, then enough meatballs to fit in a single layer. (I do this in two batches.) Reduce heat to medium, rotate them as each part browns, and sear them until browned all over. Set aside. Add oil to the pan and brown the rest of the meatballs (or you can freeze them raw for future use).", "Heat a large deep skillet or dutch oven over medium heat. Add about 1 tablespoon of oil, then add scallions, garlic and ginger, stirring frequently till softened and fragrant. Lay chopped bok choy in pan, and pour in chicken broth, soy sauce and sesame oil. Taste broth and adjust seasonings. Lay meatballs on top (I do 2-3 per person; depends on your appetite), cover, and simmer about 20-30 minutes till the meatballs are cooked through. Serve with rice or noodles.", "Another recipe that we absolutely loved in Lucky Peach was Cumin Lamb. You can make Cumin Meatballs: Grind cumin seeds and Szechuan peppercorns in a spice grinder. Stir fry a mess of onions in a large skillet or wok and set them aside. Stir fry scallions and garlic, then add in about a teaspoon (to taste) of the cumin-peppercorn mixture, soy sauce, dry sherry, and about 1/2-3/4 cup of broth or water as needed to make a sauce. Toss the meatballs in the sauce and let them simmer till cooked through. If the sauce is too thin, take out the meatballs and heat over high heat to reduce it. Serve with fried onions, some chopped cilantro (or parsley for cilantro haters), and rice or noodles.", "Other stuff you can do with the meatballs:
