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Asian Turkey Meatballs

Course Entree
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Sarcastic Cooking

Ingredients

  • For the Glaze:
  • 1 Cup Low-Sodium Chicken/Vegetable Stock
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Honey
  • 4 Garlic Cloves sliced
  • 4 Thick Slices of Fresh Ginger
  • 5 Black Peppercorns
  • For the Meatballs:
  • 1 Pound Lean Ground Turkey
  • 1 Tablespoon Sesame Seeds
  • 2 Green Onions thinly sliced
  • 1 Carrot peeled and finely grated
  • 1 Tablespoon Chili Garlic Sauce
  • 2 Tablespoons Molasses
  • 1 Teaspoon Fish Sauce
  • 1 Tablespoon Fresh Grated Ginger
  • 1 Egg White
  • ¾ Cup Panko Breadcrumbs
  • Olive/Canola Oil for the pan

Instructions

  1. In a small sauce pan, combine all the ingredients for the glaze and bring to a simmer with a lid on.
  2. Meanwhile, mix all the meatball ingredients together in a medium mixing bowl. Use your hands to combine all the ingredients until they are evenly distributed. If the meatball mixture seems a bit loose, add some more breadcrumbs.
  3. Heat a little bit of olive oil in a large skillet over medium/high heat.
  4. Take a large pinch of meatball mixture into your hands and roll it into a ball. Set off to the side. Continue that process until all balls are rolled. Drop the meatballs into the hot oil. Turn a few times to brown on each side, about 10 minutes.
  5. Remove the sauce from the heat. Pour through a strainer into a separate bowl or measuring cup.
  6. Once the meatballs are browned, pour in the glaze and turn the meatballs a few times to coat them in the glaze. Cook the meatballs for 10-15 minutes. Make sure to turn the meatballs a few times during cooking to get glaze all around the meatball.
  7. Serve on a butter lettuce wrap or on sandwich roll with a bit of veggies or slaw. Meatballs will last in the refrigerator wrapped in tin foil for up to four days.