Description
Delicious and flavorful Asian Glazed Turkey Meatballs made with lean ground turkey, whole wheat panko, and a savory homemade glaze. Perfect as an appetizer or main dish, these meatballs combine ginger, garlic, soy sauce, and a hint of honey for a balanced sweet and savory taste.
Ingredients
Scale
For the 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
For the 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
To Thicken Sauce (Optional)
- 1/2 Tbsp cornstarch
- 1/2 Tbsp water
Garnish
- Extra green onions, sliced
- Sesame seeds
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, whole wheat panko breadcrumbs, egg, soy sauce, grated ginger, minced garlic, and sliced green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs: In a large skillet over medium heat, add a little oil and cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 12-15 minutes. Remove meatballs from the skillet and set aside.
- Make the Sauce: In the same skillet, add soy sauce, beef broth (or water), honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes if using. Bring to a simmer over medium heat.
- Thicken the Sauce (Optional): If you prefer a thicker glaze, mix cornstarch and water in a small bowl to create a slurry, then slowly stir into the simmering sauce. Cook until the sauce thickens, about 2-3 minutes.
- Glaze the Meatballs: Return the cooked meatballs to the skillet with the sauce. Toss gently to coat the meatballs evenly with the glaze and heat through for 2-3 minutes.
- Serve and Garnish: Transfer the glazed meatballs to a serving dish. Garnish with extra sliced green onions and sesame seeds before serving.
Notes
- Substitute ground turkey with ground chicken, pork, or beef for different flavors.
- Use gluten-free breadcrumbs if you need a gluten-free version.
- Adjust honey amount for sweeter or less sweet glaze.
- Crushed red chili flakes can be omitted or increased based on spice preference.
- For crispier meatballs, bake at 400°F for 15 minutes instead of pan-frying.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg
