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Try these tasty timbales from the kitchens of  chrismukkah

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And these guys are rather interesting...though "timbales" is really nothing more than a very fancy word for "mini-meatloaf" :P

Wasabi Timbales

From- http://www.baconandsouffle.com/2012.....sabi-timbales/

Ingredients:

*optional

1/2 cup hoisin sauce
Juice from 1 naval orange (2 tablespoons of regular o.j. is fine here*)
1 tsp of roasted sesame oil
1lb ground turkey (used ½ ground turkey and ½ ground pork*- I didnt want hockey pucks like I had the last time >_<)
1 clove fresh garlic, minced
sesame seeds*
1/2 tsp onion powder (used dried minced onion*)
1/2 tsp ground ginger (used ground fresh ginger in jar*)
1/2 tsp wasabi green peas, processed to powder in a food processor.
(used more like...1 tablespoon, I want to taste those yummeh wasabi peas)
a dash of black pepper (used white*- but, to make things really interesting, you could always use schezuhuan pepper)
3 tbsp of soy sauce (used teriyaki*- might try mirin next time)
Few wasabi green peas to serve
dash of nanami togarashi (Japanese chili powder)*

Recipe:

1. Preheat oven to 375F. Oil a 12-cup mini cupcake tin. In a small bowl, mix hoisin sauce, orange juice, and sesame oil.

2. In a separate large bowl, combine ground turkey, garlic, onion powder, ginger, wasabi powder, pepper, and soy/teriyaki sauce. Mix well.

3. Separate mixture into 12 equal portions. Press each portion into 1 cupcake mold. Brush the turkey cups with some of the hoisin sauce mixture.

4. Place the turkey cups into the oven and cook for 10 minutes or until it’s cooked. (Um...if you ARE going to add pork as I did, you need to cook this for a LOT more than this- to be safe, more like 25 minutes.)

5. Let rest- then drain it over sink (a gentle tilt of the pan will suffice) then remove from oven and serve with hoisin sauce and more wasabi green peas...

Or serve with a bit of wheat soba and steamed edamame beans, with a bit of that sauce stirred in (you should still have a little left)

You can serve this as a snack or as a full meal (with the noodles)- but either way, mmm mmm good :P

Enjoy :)

Update with Tasting notes: Very good, and thankfully moist thanks to the pork inside (I hadn't forgotten the LAST time I made these with turkey straight up...hockey pucks, ugh >_<)

If you're worried about the wasabi- I'd say even with the tablespoon, you'll barely feel a tingle. You will certainly get more of an oomph obviously, if you add the hot stuff to it :P

And finally, hold onto that sauce, its really good- with the soba, you also dont have to cook it with -just- water; if you have any leftover ramen noodle flavoring packets or bouillon cubes, that will lend a nice touch and make a broth :3

Heck, if you have any of that shredded nori lying around, use that too :P

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Allergy warning – recipe contains soy products