Ingredients
Scale
Meatball Mixture
- 1 lb lean ground turkey
- 3 green onions, finely chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes (for mild heat)
Glaze
- 1/4 cup soy sauce (use gluten-free tamari if preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
Garnish
- 2 green onions, finely sliced (green parts)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, finely chopped white parts of green onions, minced garlic, grated ginger, breadcrumbs, egg, salt, black pepper, and red pepper flakes if using. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
- Form the Meatballs: Use your hands or a small scoop to shape the mixture into uniform meatballs, about 1 to 1.5 inches in diameter. This size ensures even cooking and a perfect bite every time.
- Cook the Meatballs: Heat a non-stick skillet over medium heat with a touch of oil. Add the meatballs in batches, turning occasionally until browned on all sides and cooked through, about 8-10 minutes total. Remove from the skillet and set aside.
- Make the Glaze: In the same skillet, whisk together soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a simmer and cook until the mixture thickens slightly into a sticky, flavorful glaze.
- Coat the Meatballs: Return the cooked meatballs to the skillet and gently toss them to coat evenly in the glaze. Heat for an additional minute or two, allowing the glaze to caramelize slightly and cling beautifully to each meatball.
- Serve: Garnish with sliced green parts of green onions and toasted sesame seeds. Serve alongside steamed jasmine rice, stir-fried vegetables, or a cucumber salad as desired.
Notes
- Don’t overmix the turkey to keep the meatballs tender.
- Use a scoop to make uniform-sized meatballs for even cooking.
- Browning meatballs well before glazing builds flavor and texture.
- Simmer the glaze until thick enough to stick well to the meatballs.
- Allow meatballs to rest briefly off heat for juicier results.
- For a gluten-free option, use gluten-free breadcrumbs or almond flour.
- To make spicy, add extra red pepper flakes or fresh chopped chili.
- You can bake the meatballs at 400°F (200°C) for 15-20 minutes as an oil-free alternative.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
- Reheat gently in a skillet or microwave, adding a splash of water or glaze to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 4 meatballs (approx. 150g)
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Asian turkey meatballs, glazed meatballs, healthy dinner, quick Asian recipe, turkey appetizers, gluten-free meatballs