Description
These Asian Glazed Turkey Meatballs are a delicious and healthy twist on classic meatballs, featuring ground turkey infused with ginger, garlic, and green onions, all coated in a flavorful sweet and savory soy-based glaze. Perfect as an appetizer or main dish, they offer a perfect balance of tender texture and bold Asian-inspired taste.
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)
Thickener (Optional)
- 1/2 Tbsp cornstarch
- 1/2 Tbsp water
Instructions
- Prepare Meatball Mixture: 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 gently until all ingredients are evenly incorporated.
- Form Meatballs: Using your hands or a spoon, shape the mixture into meatballs about 1 to 1 1/2 inches in diameter. Place them on a plate or baking sheet while you prepare to cook.
- Cook Meatballs: Heat a non-stick skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, approximately 12 to 15 minutes, turning occasionally to ensure even cooking.
- Make the Sauce: In a separate bowl, whisk together soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes if using.
- Simmer Sauce: Pour the sauce mixture into the skillet after removing the cooked meatballs or in a separate small saucepan. Bring to a gentle simmer over medium-low heat.
- Thicken Sauce (Optional): If you prefer a thicker glaze, mix cornstarch with water to create a slurry. Slowly whisk this into the simmering sauce until it thickens to your desired consistency.
- Glaze Meatballs: Return the cooked meatballs to the skillet with the sauce. Toss gently to coat the meatballs evenly, allowing them to soak up the flavorful glaze for 2-3 minutes.
- Serve and Garnish: Transfer meatballs to a serving dish and garnish with extra sliced green onions and sesame seeds. Serve warm as an appetizer or with rice for a satisfying main course.
Notes
- You can substitute ground turkey with ground chicken, pork, or beef depending on preference.
- Whole wheat panko adds a nice texture and extra fiber, but regular panko breadcrumbs can be used.
- Adjust the level of crushed red chili flakes to your heat tolerance or omit for no spice.
- If you don’t have beef broth, water works fine but broth adds more flavor.
- For a gluten-free option, substitute soy sauce with a gluten-free tamari sauce and use gluten-free breadcrumbs.
- Meatballs can be baked at 400°F for 15-18 minutes as an alternative cooking method.
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: 22 g
- Cholesterol: 65 mg
