Description
Delicious Asian Glazed Turkey Meatballs featuring tender ground turkey meatballs coated in a savory and slightly sweet soy-ginger sauce. Perfect as a main course or appetizer, these meatballs bring a burst of bold flavors combined with a hint of spice and the freshness of green onions and sesame seeds.
Ingredients
Scale
For the 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
For the 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 Meatballs: In a large bowl, combine ground turkey, whole wheat panko breadcrumbs, egg, low-sodium soy sauce, grated ginger, minced garlic, and sliced green onions. Mix thoroughly until evenly combined.
- Form Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and set aside on a plate.
- Cook Meatballs: Heat a large non-stick skillet over medium heat and lightly grease it. Place the meatballs in the skillet and cook for about 12-15 minutes, turning occasionally to brown all sides and ensure they are cooked through.
- Prepare the Sauce: While the meatballs are cooking, combine low-sodium soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and optional crushed red chili flakes in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
- Thicken Sauce (Optional): If a thicker sauce is desired, mix cornstarch and water in a small bowl to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for another 1-2 minutes until sauce thickens.
- Glaze Meatballs: Once meatballs are fully cooked, transfer them into the saucepan with the sauce and gently toss to coat evenly with the glaze.
- Garnish and Serve: Transfer glazed meatballs to a serving dish and garnish with extra sliced green onions and sesame seeds. Serve hot as a main dish or appetizer.
Notes
- Ground chicken, pork, or beef can be substituted for turkey depending on preference.
- Use low-sodium soy sauce to reduce salt intake and control flavor balance.
- Adjust crushed red chili flakes to your preferred spice level or omit them for a milder taste.
- To keep meatballs moist, do not overcook; internal temperature should reach 165°F.
- Whole wheat panko breadcrumbs add fiber and texture but regular panko or bread crumbs can be used.
- The sauce thickening step is optional; omit cornstarch if a thinner glaze is preferred.
- Serve meatballs with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 65 mg
