Description
Tender turkey meatballs baked to perfection and coated in a sweet, savory, and slightly spicy Asian-inspired glaze made with soy sauce, honey, ginger, and garlic.
Ingredients
- For the Meatballs:
- 1 lb ground turkey
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 green onions, thinly sliced
- Cooking spray or parchment paper
- For the Asian Glaze:
- 1/2 cup low-sodium soy sauce
- 1/3 cup beef broth (or water)
- 1/4 cup honey
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated (or 1/2 tsp ground ginger)
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon red chili flakes (optional, for heat)
- 1/2 tablespoon cornstarch (optional, for thicker sauce)
- 1/2 tablespoon water (optional, for cornstarch slurry)
- Extra green onions and sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or spraying lightly with cooking spray.
- In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 minced garlic clove, and sliced green onions. Mix gently until just combined, being careful not to overmix.
- Using a small cookie scoop or your hands, form the mixture into approximately 1-inch (golf ball-sized) meatballs. Arrange them in a single layer on the prepared baking sheet.
- Bake the meatballs for 13-15 minutes, or until they are lightly browned and cooked through. An internal temperature of 165°F (74°C) indicates they are done.
- While the meatballs are baking, prepare the glaze. In a small saucepan, whisk together 1/2 cup soy sauce, beef broth, honey, sesame oil, 4 minced garlic cloves, 2 teaspoons grated ginger, and black pepper. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low and let the sauce simmer for about 5 minutes, allowing it to slightly thicken. If you prefer a thicker glaze, create a slurry by mixing 1/2 tablespoon cornstarch with 1/2 tablespoon water, then stir it into the simmering sauce and cook for another minute until it reaches your desired consistency. Stir in red chili flakes, if using.
- Once the meatballs are baked, carefully transfer them to a large bowl. Pour the warm Asian glaze over the meatballs and toss gently to coat them completely.
- Serve the sticky Asian glazed turkey meatballs immediately, garnished with additional sliced green onions and a sprinkle of sesame seeds. They are wonderful served with rice or noodles.
Notes
- Use low-sodium soy sauce to control saltiness.
- Adjust red chili flakes to taste for desired heat level.
- Meatballs can be made ahead and reheated in the glaze.
- For a vegetarian version, substitute ground turkey with plant-based meat alternative.