Savory Asian Turkey Meatballs, perfect as an appetizer or main course, coated in a delicious sticky glaze.
Author:Oliver
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Appetizer, Main Course
Method:Baking, Simmering
Cuisine:Asian
Diet:Low Calorie
Ingredients
Scale
1 pound ground turkey
1/4 cup breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
For the Glaze:
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish:
Sesame seeds
Sliced green onions
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and black pepper. Mix until just combined, do not overmix.
Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until cooked through and lightly browned.
While the meatballs are baking, prepare the glaze. In a small saucepan, whisk together 1/4 cup soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger.
Bring the glaze to a simmer over medium heat. Cook for 2-3 minutes, then whisk in the cornstarch slurry.
Continue to cook, stirring constantly, until the glaze thickens, about 1-2 minutes.
Once the meatballs are cooked, add them to the saucepan with the glaze. Toss gently to coat the meatballs evenly.
Serve hot, garnished with sesame seeds and sliced green onions.
Notes
You can pan-fry the meatballs instead of baking them for a crispier exterior.
Adjust the spice level by adding a pinch of red pepper flakes to the glaze.