Description
These Asian Glazed Turkey Meatballs are a flavorful and healthy twist on a classic favorite, combining lean ground turkey with aromatic garlic, fresh scallions, and a savory-sweet hoisin glaze. Perfect as an appetizer, party snack, or main dish, these meatballs are baked to perfection and coated in a sticky, tangy sauce that packs a punch of umami and freshness.
Ingredients
Scale
Meatballs
- 2 lbs ground turkey breast
- 2 eggs
- 1 cup panko breadcrumbs, plain, unseasoned
- 4 cloves garlic, minced
- 2 scallions, chopped
- 1/4 tsp ground ginger
- 1 tsp kosher salt
- Fresh cracked pepper, to taste
Glaze
- 1/2 cup Hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp corn starch
- 3/4 cup water
- 2 cloves garlic, minced
- 1 tsp fresh ginger or ginger paste
- Sesame seeds for garnish
- Additional scallions, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
- Prepare Meatball Mixture: Mince the garlic and chop the scallions finely. In a large mixing bowl, combine 2 lbs ground turkey breast, 2 eggs, 1 cup plain panko breadcrumbs, minced garlic, chopped scallions, 1/4 tsp ground ginger, 1 tsp kosher salt, and freshly cracked pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Using a small scooper or spoon, form the mixture into 24 equal-sized meatballs, each about 1.5 ounces.
- Arrange Meatballs: Spray a mini muffin tin liberally with cooking spray to prevent sticking. Place one meatball in each muffin cup. If you don’t have a mini muffin tin, arrange the meatballs evenly spaced on a baking sheet.
- Bake Meatballs: Place the muffin tin or baking sheet in the preheated oven and bake for 15 minutes until the meatballs are cooked through and lightly browned.
- Prepare Glaze: While the meatballs bake, mince the remaining 2 cloves of garlic. In a saucepan, combine 1/2 cup hoisin sauce, 1/4 cup reduced sodium soy sauce, 1/4 cup rice wine vinegar, 1 tbsp corn starch, 3/4 cup water, minced garlic, and 1 tsp fresh or paste ginger. Whisk well to combine.
- Cook Glaze: Heat the glaze mixture over medium heat, stirring frequently to prevent lumps and sticking. Cook for about 10 minutes, or until the sauce thickens to a glossy consistency.
- Coat Meatballs: Add the baked meatballs to the thickened glaze in the saucepan. Stir gently and cook together for 1-2 minutes to allow the meatballs to absorb the flavors.
- Garnish and Serve: Transfer the glazed meatballs to a serving platter. Sprinkle with sesame seeds and additional chopped scallions for a beautiful finish and added crunch.
Notes
- If you don’t have a mini muffin tin, a regular baking sheet works perfectly well for cooking the meatballs.
- For best results, use fresh ginger instead of paste to enhance the glaze’s flavor.
- These meatballs can be prepared ahead of time and reheated in the glaze before serving.
- For a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs and ensure the soy sauce is gluten-free.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 85
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 3 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 40 mg
