Asian Inspired Ginger Sesame Turkey Meatballs with Teriyaki Glaze

Asian Turkey

 (About 5 dozen, 1/2 inch meatballs)

Meatballs -  

Cook's notes.  This is a double recipe. 

  • 2 pounds ground turkey (93/7)
  • 1 cup Quick oats
  • 4 green onions, chopped (Green tops and most of white parts)
  • 1/4 cup fresh cilantro, chopped fine
  • 2 Tbsp ginger paste (or equivalent amount of finely minced ginger root)
  • 2 Tbsp mince garlic paste (or equivalent amount of finely minced garlic)
  • 2 large eggs
  • 2 Tbsp soy sauce  (use Tamari gluten free soy sauce for gluten free recipe)
  • 1 tsp toasted sesame oil 

Teriyaki Glaze -

  • 6 Tbsp reduced sodium soy sauce (use GF soy sauce for gluten free recipe)
  • 2/3 cup water
  • 1/2 cup brown sugar
  • 4 tsp garlic paste (or equivalent amount of finely minced garlic) 
  • 4 tsp ginger paste (or equivalent amount of finely minced ginger root_
  • 2 Tbsp honey
  • 2 tsp toasted sesame oil
  • 2 Tbsp cornstarch + 1/4 cup water 
  • *more water if needed in the end

Written Method:
Meatballs - 
Combine all ingredients for the turkey meatballs in a large pan or bowl.  Using clean hands, mix well without "packing" too tightly or over working the mixture.   The way I personally check seasoning on meatballs is to make a tiny little "Barbie burger" and fry it in a nonstick pan.  Since these do NOT have very much natural fat in them, spray the pan with cooking spray first.  Preheat oven to 400 degrees F.  Use a 1/2 ounce scoop to make the meatballs.  Place them on parchment paper for super easy cleanup.  The other advantages are that you don't have to add any extra fat, and the meatballs don't stick!  Why scoop them?  It's very important to have uniform sized meatballs so that they will all have the same cooking time - especially important with this recipe since we are using poultry instead of beef.  Now that all the meatballs portioned out, you can ROLL them.  Keep a little ramekin of water to keep your hands moist.  This will keep the meatballs from sticking to your hands.  Bake 18-20 minutes on 400F.  Halfway through the cooking time, rotate pans top to bottom.  You do NOT want to overcook them!  

Teriyaki Glaze - 

Combine everything listed before the cornstarch and mix well.  Bring to a boil in a small/medium saucepan.  Boil for two to three minutes to reduce slightly.  Combine 1/4 cup water (4 Tbsp) and 2 Tbsp cornstarch to make a slurry.  Mix until cornstarch is dissolved.  Add the cornstarch slurry to the teriyaki sauce.  Stir to combine.  Bring to a boil for another one to two minutes.  The sauce may thicken very quickly.  If the sauce is thicker than you'd prefer, feel free to "loosen" it up with the addition of more water.  Stir or whisk as you go until you get the sauce to the consistency you desire. 

Combine -

Add your teriyaki sauce to the turkey meatballs that you have added to a large saucepan or skillet.  Now we can get those meatballs bathed in that beautiful sweet, savory, tangy sauce!  OH!  Let me warn you about something. While you are doing all this stirring and bathing... did I mention that turkey meatballs are SUPER tender?  So stir gently, please.  Serve as you please over white or brown rice, and garnish with sesame seeds and green onions.  For lower carb options,  choose cauliflower rice, zucchini noodles or spaghetti squash.  Add a green vegetable and you all set!