Ingredients
Meatballs
- 1 ½ pounds lean ground turkey (93% lean)
- ½ cup Panko breadcrumbs
- 4 cloves garlic, minced (about 2 teaspoons)
- ⅓ cup chopped scallions
- 1 large egg
- 2 teaspoons grated fresh ginger (or 1 ½ teaspoons dried ground ginger)
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Glaze
- ¼ cup hoisin sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger (or ¾ teaspoon dried ground ginger)
For Serving (Optional)
- 2 tablespoons Panko breadcrumbs (gluten-free if needed)
- 2 teaspoons sesame seeds
- Chopped cilantro
- Chopped scallions
Instructions
- Preheat oven: Heat oven to 425°F (218ºC), and coat a baking sheet with nonstick spray to ensure the meatballs don’t stick during baking.
- Prepare meatball mixture: In a large bowl, combine ground turkey, ½ cup Panko breadcrumbs, minced garlic, chopped scallions, egg, 2 teaspoons grated fresh ginger, 2 teaspoons toasted sesame oil, salt, and black pepper. Mix thoroughly with your hands until well combined.
- Form meatballs: Using 2 heaping tablespoons of mixture at a time, roll the turkey mixture into 20 uniform meatballs, each about 1½ ounces. Arrange them evenly spaced on the prepared baking sheet.
- Bake meatballs: Place the baking sheet in the oven and bake until the meatballs are browned and reach an internal temperature of 165ºF (74ºC), approximately 15–20 minutes.
- Prepare glaze: While meatballs bake, whisk together hoisin sauce, fresh lime juice, low-sodium soy sauce, 2 teaspoons toasted sesame oil, and 1 teaspoon grated fresh ginger in a large bowl to create the flavorful glaze.
- Coat meatballs in glaze: Once meatballs are warm and cooked through, add them to the bowl with the glaze and gently toss to coat each meatball evenly in the sauce.
- Serve: Transfer glazed meatballs to a serving dish. Combine 2 tablespoons Panko breadcrumbs and 2 teaspoons sesame seeds; sprinkle this mixture along with chopped cilantro and scallions over the meatballs for added crunch and freshness.
Notes
- For a gluten-free option, use gluten-free Panko breadcrumbs in both the meatball mixture and topping.
- Ensure the internal temperature of the meatballs reaches 165ºF (74ºC) for safe consumption.
- These meatballs can be served as an appetizer, side dish, or main course paired with steamed rice or noodles.
- Fresh ginger enhances the flavor, but dried ground ginger can be used as a substitute in the indicated amounts.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
