Description
These Asian Glazed Turkey Meatballs are juicy and flavorful, coated in a savory-sweet sauce with ginger, garlic, and a touch of honey. Perfect as a main course or appetizer, they combine ground turkey with whole wheat panko for a tender texture, and are garnished with green onions and sesame seeds for added freshness and crunch.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/3 cup whole wheat panko breadcrumbs
- 1 egg
- 1 Tbsp low-sodium soy sauce
- 1 tsp fresh grated ginger or 1/4 tsp ground ginger
- 1 clove garlic, minced
- 2 green onions, sliced
- Garnish: extra green onions and sesame seeds
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup beef broth or water
- 1/4 cup honey
- 1 tsp sesame oil
- 4 cloves garlic, minced
- 2 tsp fresh grated ginger or 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp crushed red chili flakes (optional)
To thicken sauce (optional)
- 1/2 Tbsp cornstarch
- 1/2 Tbsp water
Instructions
- Make the meatballs: In a large bowl, combine ground turkey, whole wheat panko breadcrumbs, egg, 1 tablespoon soy sauce, fresh grated ginger (or ground ginger), minced garlic, and sliced green onions. Mix gently until just combined.
- Form meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
- Cook meatballs: Heat a non-stick skillet over medium heat and lightly oil it. Fry the meatballs in batches, turning occasionally, until browned on all sides and cooked through, approximately 12-15 minutes total.
- Prepare the sauce: While meatballs cook, whisk together soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes (if using) in a bowl.
- Simmer the sauce: Pour the sauce mixture into a small saucepan and bring to a simmer over medium heat.
- Thicken the sauce (optional): Mix cornstarch and water into a slurry and slowly whisk into the simmering sauce. Cook until the sauce thickens slightly, about 1-2 minutes.
- Glaze the meatballs: Add the cooked meatballs to the sauce and gently toss to coat them evenly. Cook together for another 2-3 minutes so the flavors meld.
- Serve and garnish: Transfer meatballs to a serving dish and garnish with extra sliced green onions and sesame seeds. Serve warm with rice or steamed vegetables.
Notes
- You can substitute the ground turkey with chicken, pork, or beef depending on preference.
- For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- If you like more heat, increase crushed red chili flakes to 1/2 teaspoon or add some sriracha to the sauce.
- To make the meatballs extra moist, avoid overmixing the meat mixture.
- Leftover meatballs can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg
