Description
These Asian Glazed Turkey Meatballs are a delicious, healthy twist on traditional meatballs, featuring lean ground turkey enveloped in a savory garlic-ginger glaze. Baked to perfection and coated with a luscious hoisin-soy sauce, they make for a perfect appetizer or main dish garnished with sesame seeds and scallions.
Ingredients
Scale
Meatballs
- 2 lbs ground turkey breast
- 2 eggs
- 1 cup panko breadcrumbs, plain, unseasoned
- 4 cloves garlic, minced
- 2 scallions, chopped
- 1/4 tsp ground ginger
- 1 tsp kosher salt
- Fresh cracked pepper, to taste
Glaze
- 1/2 cup hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp corn starch
- 3/4 cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger or ginger paste
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
- Prepare Meatball Mixture: Mince the garlic cloves and chop the scallions finely. In a large mixing bowl, combine the ground turkey breast, eggs, panko breadcrumbs, minced garlic, chopped scallions, ground ginger, kosher salt, and freshly cracked pepper. Mix everything thoroughly until well incorporated.
- Form Meatballs: Using a small scooper or spoon, form 24 equal-sized meatballs, each approximately 1.5 ounces in weight.
- Arrange Meatballs: Liberally spray a mini muffin tin with cooking spray to prevent sticking. Place one meatball in each muffin tin cup. If you do not have a mini muffin tin, arrange the meatballs spaced evenly on a baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes until cooked through and slightly golden.
- Prepare Glaze: While the meatballs bake, mince the garlic for the glaze. In a medium saucepan, whisk together hoisin sauce, reduced sodium soy sauce, rice wine vinegar, corn starch, water, minced garlic, and fresh ginger. Place over medium heat, stirring frequently to prevent lumps, and cook for about 10 minutes until the sauce thickens.
- Glaze Meatballs: Once the meatballs are fully cooked, transfer them to the saucepan with the thickened glaze. Stir to coat the meatballs well and cook for an additional 1-2 minutes so flavors meld.
- Garnish and Serve: Remove from heat and sprinkle the glazed meatballs with sesame seeds and additional chopped scallions for a fresh, nutty finish. Serve warm as an appetizer or alongside steamed rice for a full meal.
Notes
- If a mini muffin tin is not available, a baking sheet will work fine; just ensure meatballs are evenly spaced for even cooking.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- You can prepare the glaze in advance and reheat gently before tossing with meatballs.
- These meatballs freeze well – freeze cooked meatballs separately from glaze, then combine and reheat for an easy meal later.
- Adjust salt content of glaze and meatballs depending on your dietary preferences or sodium restrictions.
Nutrition
- Serving Size: 2 meatballs (approx. 3 oz)
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
