Ingredients
For the Meatballs
- 1 pound ground turkey (93% lean)
- ⅓ cup panko breadcrumbs
- 1 large egg, beaten
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Asian Glaze
- ⅓ cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
- ¼ teaspoon red pepper flakes (optional)
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, finely chopped green onions, minced garlic, grated ginger, low sodium soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for 15 minutes to allow the flavors to meld and to firm up the mixture for easier shaping.
- Preheat the Oven: Set your oven to 400°F (200°C) to get it fully heated by the time you finish shaping the meatballs.
- Shape and Bake the Meatballs: Using a cookie scoop or tablespoon, roll the turkey mixture into 20-24 uniform meatballs. Arrange them evenly on a parchment paper-lined rimmed baking sheet. Bake for 15-18 minutes until the meatballs are golden and reach an internal temperature of 165°F (74°C).
- Make the Asian Glaze: While the meatballs bake, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a simmer over medium heat.
- Thicken the Glaze: Dissolve the cornstarch in water to create a slurry, then stir it into the simmering sauce. Continue cooking until the glaze is glossy and thickened, about 1-2 minutes. Add red pepper flakes if you prefer a spicy kick.
- Glaze the Meatballs: Once the meatballs are cooked, transfer them to the saucepan and gently toss to coat each meatball evenly with the sticky glaze.
- Garnish and Serve: Plate the glazed meatballs and garnish with sliced green onions, sesame seeds, and fresh cilantro leaves for an extra layer of flavor and visual appeal. Serve warm.
Notes
- Ensure the internal temperature of meatballs reaches 165°F to guarantee they are fully cooked and safe to eat.
- Chilling the meatball mixture helps maintain their shape while baking and enhances flavors.
- If preferred, substitute ground chicken for turkey for a slightly different flavor.
- The glaze can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before tossing with meatballs.
- For a gluten-free option, use gluten-free panko or substitute with crushed rice crackers.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Low Fat
