Baked tender turkey meatballs get tossed in a delicious sweet, salty and umami hoisin glaze! Ready in just over 30 minutes, these Asian meatballs make the perfect weeknight meal or go-to appetizer.
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Ingredients
Meatballs
1 ½poundslean ground turkey(93% lean)*
½cupPanko breadcrumbs
4clovesgarlic,minced (2 teaspoons)
⅓cupchopped scallions
1large egg
2teaspoonsgrated fresh ginger,or 1 ½ teaspoons dried ground ginger
Chopped cilantro and scallions for serving,optional
Instructions
Meatballs
Heat oven to 425°F (218ºC); coat a baking sheet with nonstick spray.
Mix turkey, ½ cup Panko, garlic, scallions, egg, 2 teaspoons ginger, 2 teaspoons sesame oil, salt, and pepper together using hands. Using 2 heaping tablespoons at a time, roll turkey mixture into 20 meatballs (1½ ounces each); arrange on prepared baking sheet.
Bake meatballs until browned and an instant read thermometer inserted in the centers reached 165ºF (74ºC), 15–20 minutes.
Glaze
Meanwhile, whisk together hoisin, lime juice, soy sauce, 2 teaspoons sesame oil, and 1 teaspoon ginger in a large bowl.
Add warm meatballs to sauce and gently toss to coat; transfer to a serving dish.
Combine panko and sesame seeds. Sprinkle Panko mixture, cilantro and scallions over meatballs.
* Ground turkey: depending on your store, ground turkey can be sold by 1 pound, 1.2 pounds, or 1.5 pounds. I find 1.5 pounds of 93% lean ground turkey works best, but you can also use 1 pound or 1.2 pounds. 85% lean ground turkey works well (a bit more decadent), but avoid 97% or 99% lean ground turkey. Make these gluten-free: use gluten-free Panko breadcrumbs and make sure to use certified gluten-free hoisin and soy sauce.Mix up the meat: these meatballs can also be made with lean ground chicken, pork or beef.
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