Description
Delicious Asian Glazed Turkey Meatballs featuring tender ground turkey meatballs coated in a savory and slightly sweet soy-ginger sauce with a hint of garlic and spice. Perfect as an appetizer or main dish, garnished with green onions and sesame seeds for an authentic Asian touch.
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
Optional Thickening
- 1/2 Tbsp cornstarch
- 1/2 Tbsp water
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, whole wheat panko breadcrumbs, egg, low-sodium soy sauce, fresh grated ginger, minced garlic, and sliced green onions. Mix gently until thoroughly combined but do not overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking. Place them on a plate or tray ready for cooking.
- Cook Meatballs: Heat a large non-stick skillet over medium heat. Add a small amount of oil if desired. Cook the meatballs for about 12 to 15 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 165°F).
- Make the Sauce: While the meatballs cook, in a separate saucepan combine low-sodium soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes if using. Bring the mixture to a simmer over medium heat.
- Thicken Sauce (Optional): If you prefer a thicker glaze, mix cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for an additional 2-3 minutes until thickened.
- Glaze the Meatballs: Once the meatballs are cooked, add them into the saucepan with the sauce. Toss gently to coat each meatball thoroughly with the Asian glaze.
- Serve: Transfer the glazed meatballs to a serving dish. Garnish with extra sliced green onions and sesame seeds for added flavor and presentation. Serve warm as an appetizer or main dish.
Notes
- Ground chicken, pork, or beef can be substituted for turkey.
- Use whole wheat panko breadcrumbs for added fiber and whole grains.
- Adjust crushed red chili flakes based on desired spice level or omit for a milder taste.
- To ensure meatballs stay moist, avoid overmixing the meatball mixture.
- The sauce can be thickened with cornstarch slurry or left thinner for a lighter glaze.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 60 mg
