Description
These Asian Glazed Turkey Meatballs are savory, tender, and coated in a flavorful sweet and tangy glaze made from soy sauce, honey, and fresh ginger. Perfect as an appetizer or main dish, they offer a delicious twist on traditional meatballs with a healthy and low-sodium profile using ground turkey and whole wheat panko breadcrumbs.
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, sliced
- 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 Thickener
- 1/2 Tbsp cornstarch
- 1/2 Tbsp water
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground turkey, whole wheat panko breadcrumbs, egg, low-sodium soy sauce, fresh grated ginger, minced garlic, and sliced green onions. Mix gently until all ingredients are just combined to avoid dense meatballs.
- Form the meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, placing them on a plate or tray as you go.
- Cook the meatballs: Heat a large skillet or non-stick pan over medium heat. Add a small amount of oil if desired to prevent sticking. Cook the meatballs for about 6-7 minutes per side, turning gently to brown all sides and ensure they are cooked through, totaling approximately 15 minutes.
- Prepare the sauce: While the meatballs cook, combine the low-sodium soy sauce, beef broth, honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes in a small saucepan. Bring the mixture to a simmer over medium heat.
- Thicken the sauce (optional): If you prefer a thicker glaze, mix cornstarch with water in a small bowl until smooth. Slowly whisk this slurry into the simmering sauce and cook for another 1-2 minutes until the sauce thickens.
- Glaze the meatballs: Once the meatballs are cooked, add them to the sauce and gently toss to coat them evenly. Allow them to simmer together for a minute to absorb the flavors.
- Serve and garnish: Transfer the glazed meatballs to a serving dish. Garnish with extra sliced green onions and sesame seeds before serving to add a fresh and crunchy texture.
Notes
- For a different protein, substitute ground turkey with ground chicken, pork, or beef.
- Use low-sodium soy sauce to keep the sodium content controlled.
- Adjust crushed red chili flakes to your spice preference or omit for no heat.
- If the meatball mixture feels too wet, add a bit more panko breadcrumbs for better binding.
- Serve these meatballs over steamed rice or alongside stir-fried vegetables for a complete meal.
- To make it gluten-free, substitute whole wheat panko with gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 350 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: 70 mg
