Description
Asian Glazed Turkey Meatballs are a flavorful and healthy dish featuring tender turkey meatballs coated in a savory and slightly sweet Asian-inspired sauce. Perfect as a main course or appetizer, these meatballs combine ground turkey with aromatic ingredients like ginger, garlic, and green onions, then glazed with a delicious honey-soy sauce with a hint of spice.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/3 cup whole wheat panko breadcrumbs
- 1 egg
- 1 Tbsp low-sodium soy sauce
- 1 tsp fresh grated ginger or 1/4 tsp ground ginger
- 1 clove garlic, minced
- 2 green onions, sliced
- Garnish: extra green onions and sesame seeds
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup beef broth or water
- 1/4 cup honey
- 1 tsp sesame oil
- 4 cloves garlic, minced
- 2 tsp fresh grated ginger or 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp crushed red chili flakes (optional)
Optional for Thickening Sauce
- 1/2 Tbsp cornstarch
- 1/2 Tbsp water
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, whole wheat panko breadcrumbs, egg, low-sodium soy sauce, grated ginger, minced garlic, and sliced green onions. Mix well until all ingredients are evenly incorporated.
- Form the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter. Place them on a plate or baking sheet.
- Cook the Meatballs: Heat a large non-stick skillet or frying pan over medium heat and add a small amount of oil. Add the meatballs in batches without overcrowding the pan. Cook for about 12 to 15 minutes, turning frequently to brown all sides and ensure they are cooked through.
- Make the Sauce: While the meatballs cook, combine low-sodium soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes in a small bowl. Stir well.
- Simmer the Sauce: Pour the sauce mixture into a separate small saucepan over medium heat. Bring to a gentle boil, then reduce heat and let it simmer for about 5 minutes to meld the flavors.
- Thicken the Sauce (Optional): If a thicker glaze is desired, mix cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for another 1 to 2 minutes until the sauce thickens.
- Glaze the Meatballs: Transfer the cooked meatballs to the sauce pan or pour the sauce over the meatballs in the skillet. Gently toss or spoon the sauce over the meatballs to coat them evenly.
- Garnish and Serve: Plate the glazed meatballs and garnish with extra sliced green onions and toasted sesame seeds. Serve warm as a main dish or appetizer.
Notes
- You can substitute ground turkey with ground chicken, pork, or beef based on preference.
- Use low-sodium soy sauce to reduce the salt content in the recipe.
- Adjust the amount of crushed red chili flakes according to your spice tolerance or omit for a milder flavor.
- Whole wheat panko breadcrumbs add a healthy fiber boost, but regular panko or breadcrumbs can be used.
- If you don’t have beef broth, water is an easy substitute.
- Make sure meatballs are cooked through by checking the internal temperature reaches 165°F (74°C).
- For gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- These meatballs pair well with steamed rice or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg
