Description
These Asian Turkey Meatballs are tender and tossed in an asian inspired glaze. They are the perfect dinner idea and only take about 30 minutes to make! Serve them up with rice for an easy meal!
Ingredients
The Meatballs
- 1 lb ground turkey
- 1 garlic clove, minced
- 1 teaspoon ginger, peeled and grated
- 1 egg, whisked
- 1/2 cup panko
- 1/2 teaspoon sriracha
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
The Asian Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, peeled and grated
- 1 teaspoon sriracha
- 1 teaspoon cornstarch
- 2 tablespoons green onion or chives and 2 teaspoons sesame seeds (For garnish)
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, add in ground turkey, panko, egg, garlic, 1 teaspoon grated ginger, 1/2 teaspoon sriracha and salt and pepper. Use your hands to mix together the ingredients and roll into large bite sized meatballs. Spread them evenly on parchment lined cookie sheet.
- Bake the meatballs for 20 to 25 minutes or until internal temperature reaches 165 degrees.
- While the meatballs are baking, start the sauce. Add 1 tablespoon of water into the cornstarch and mix it up into a watery paste. Pro Tip: If you sprinkle in cornstarch without water, the sauce will have white powder chunks in it.
- In a large skillet, add in soy sauce, honey, rice vinegar, hoisin, sesame oil, 1 teaspoon grated ginger, 1 teaspoon sriracha, and cornstarch mixture. Mix this together and heat on medium low until bubbling. Stir and reduce to low heat. Cook sauce for at least 10 minutes.
- The sauce should get nice and thick and turn into a glaze. If it is not thickening, increase heat. If this doesn't help enough, add in one more teaspoon cornstarch mixed with one tablespoon water.
- Once meatballs are finished, allow them to cool for a few minutes.
- Toss them into the glaze and sprinkle with green onion or chives and sesame seeds.
- Enjoy! These are delicious with white rice or serve with toothpicks for the perfect appetizer idea.
Notes
Don't roll the meatballs too large. You want them bite size, not as big as a meatball you would make for spaghetti and meatballs.
Try to roll the meatballs in similar size, so they cook at the same time.
Be sure to make a slurry with the cornstarch and water. If you sprinkle in cornstarch in without water, the sauce will have white powder chunks in it. Not cool!
The sauce should get nice and thick and turn into a glaze. If it is not thickening, increase heat. If this doesn't help enough, add in one more teaspoon cornstarch mixed with one tablespoon water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: bake
- Cuisine: asian