Asian-Style Turkey Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
16 oz lean ground turkey
02 -
1/3 cup panko bread crumbs
03 -
1/4 cup green onion, finely chopped
04 -
1 large egg
05 -
1 tsp freshly grated ginger or 1/4 tsp ground ginger
06 -
1 garlic clove, pressed or grated
07 -
2 tsp toasted sesame oil
08 -
1/4 tsp fine sea salt
09 -
1/4 tsp ground black pepper
→ Teriyaki Sauce
10 -
1/4 cup light brown sugar, lightly packed
11 -
2 Tbsp hoisin sauce
12 -
1 Tbsp soy sauce
13 -
1/2 Tbsp toasted sesame oil
14 -
1 medium garlic clove, minced
15 -
1/2 tsp fresh ginger or 1/8 tsp ground ginger
→ For Serving
16 -
Sesame seeds, for garnish
17 -
Green onion, for garnish
# Instructions:
01 -
Line a 17x12 rimmed baking sheet with parchment or foil. Preheat oven to 400˚F.
02 -
Combine meatball ingredients in a large bowl: ground turkey, bread crumbs, green onion, egg, fresh ginger, pressed garlic clove, sesame oil, salt and pepper. Use your hands or a spoon to mix just until combined. The mixture should feel moist. If it seems dry, add milk or water, 1 Tbsp at a time.
03 -
Roll meatballs into 1 1/4" to 1 1/2" balls and bake at 400˚F for 13-18 mins or until juices run clear or a meat thermometer reads 165˚F.
04 -
While meatballs are baking, simmer the sauce ingredients together in a small saucepan for 3-5 minutes, stirring frequently or until slightly thickened.
05 -
Transfer warm meatballs to a mixing bowl, drizzle with warm sauce, and toss to combine. Serve over rice, garnished with green onions and sesame seeds if desired.
# Notes:
01 -
Can use gluten-free bread crumbs, hoisin and tamari for GF version
02 -
Can be served as an appetizer with toothpicks
03 -
Leftovers can be refrigerated up to 4 days or frozen