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Asian Glazed Turkey Meatballs

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A healthier twist on traditional meatballs, these Asian Glazed Turkey Meatballs are savory, sweet, and slightly spicy, served with a homemade glaze that keeps them juicy and flavorful.

Ingredients

1 lb ground turkey

1/4 cup breadcrumbs (use gluten-free if necessary)

1 egg

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 teaspoon black pepper

1 tablespoon olive oil (for cooking)

For the Glaze:

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

1 teaspoon cornstarch (optional, for thickening)

1/2 teaspoon red pepper flakes (optional, for spice)

Instructions

  1. In a large bowl, combine the ground turkey, breadcrumbs, egg, soy sauce, sesame oil, garlic, grated ginger, and black pepper. Mix until well combined, but don’t overwork the mixture.
  2. Form the mixture into meatballs, about 1-1.5 inches in diameter. This should make about 16-20 meatballs.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 5-6 minutes on each side, until browned and cooked through (internal temperature should reach 165°F or 74°C). Cook in batches if necessary.
  4. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes (if using). Bring to a simmer over medium heat.
  5. If you’d like a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add it to the sauce and simmer until thickened, about 2-3 minutes.
  6. Once the meatballs are cooked, pour the glaze over them in the skillet. Gently toss to coat the meatballs in the glaze and cook for another 2-3 minutes, allowing the sauce to thicken.
  7. Serve hot, garnished with sesame seeds, green onions, or cilantro if desired.

Notes

For a vegetarian option, substitute the ground turkey with ground chicken or plant-based meat alternatives.

Add more red pepper flakes or a bit of sriracha sauce for extra heat.

For a gluten-free version, use tamari instead of soy sauce and gluten-free breadcrumbs.

Consider adding finely chopped vegetables like carrots or bell peppers to the meatball mixture for added nutrition.

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://yumntasty.com/asian-glazed-turkey-meatballs/