Description
These Asian Glazed Turkey Meatballs are sticky, sweet, and packed with so much flavor you’ll forget they’re actually good for you! Skip takeout tonight and make these instead.
Ingredients
Scale
- 1 lb (454g) ground turkey (93% lean recommended)
- 1/4 cup (25g) panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely chopped
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/3 cup (80ml) hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sriracha (adjust to taste)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp cornstarch mixed with 1 tbsp water
- 2 green onions, sliced diagonally (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
- Fresh cilantro leaves (optional, for garnish)
Instructions
- In a large bowl, combine ground turkey, panko breadcrumbs, beaten egg, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and white pepper. Mix gently until just combined. Refrigerate for 15 minutes.
- With slightly damp hands, form the mixture into 1-inch meatballs (about 20-24 total). Place on a plate as you work.
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add meatballs in a single layer and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (165°F internal temperature).
- Transfer cooked meatballs to a clean plate. In the same skillet, add hoisin sauce, rice vinegar, honey, soy sauce, sriracha, minced garlic, and grated ginger. Stir to combine, scraping up any browned bits.
- Bring sauce to a simmer and cook for 2 minutes. Stir cornstarch slurry and add to the sauce. Cook 1-2 minutes until thickened and glossy.
- Return meatballs to the skillet and gently toss to coat in the glaze. Simmer 1-2 minutes more.
- Transfer to a serving dish and sprinkle with sliced green onions, sesame seeds, and cilantro if using. Serve immediately.