Description
These Asian Glazed Turkey Meatballs are a flavorful and healthy twist on a classic favorite. Made with lean ground turkey and coated in a savory, slightly sweet soy-ginger sauce, they're perfect as a main dish or appetizer. The sauce is thickened to a glossy finish and garnished with fresh green onions and sesame seeds for a delicious finish.
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
- Prepare the meatball mixture: In a large mixing bowl, combine the ground turkey, whole wheat panko breadcrumbs, egg, 1 tablespoon soy sauce, grated ginger, minced garlic, and sliced green onions. Mix until all ingredients are just combined.
- Form the meatballs: Using your hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and set aside on a plate.
- Cook the meatballs: Heat a large skillet over medium heat with a small amount of oil. Add the meatballs in batches, cooking for about 4-5 minutes per side until browned and cooked through, turning carefully to avoid breaking them. Remove cooked meatballs and keep warm.
- Make the sauce: In the same skillet, add the low-sodium soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes if using. Stir well and bring to a simmer over medium heat.
- Thicken the sauce (optional): Mix cornstarch and water in a small bowl to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1-2 minutes until the sauce thickens to a glaze consistency.
- Glaze the meatballs: Return the meatballs to the skillet, gently tossing them in the sauce until they are fully coated and heated through, about 2-3 minutes.
- Serve: Transfer the glazed meatballs to a serving plate and garnish with extra sliced green onions and sesame seeds. Serve immediately with rice or noodles, if desired.
Notes
- For a different protein, substitute ground chicken, pork, or beef in place of turkey.
- If you prefer a spicier glaze, increase the crushed red chili flakes to 1/2 teaspoon or more.
- To make this recipe gluten-free, replace whole wheat panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
- Leftover meatballs can be refrigerated for up to 3 days and reheat well in a skillet or microwave.
- You can prepare the sauce ahead of time and reheat gently before glazing the meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg
