Asian Turkey Meatballs

  • 2 lb. ground turkey
  • 4 scallions; thinly sliced
  • 4 cloves fresh garlic; minced
  • 1 tsp. red chili flake
  • 1 tsp. tamari
  • 1 1/2 tsp. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 1/2 tsp. honey
  • 1 Tbsp. black sesame seeds
  • 1 Tbsp. brown rice flour
  • For the Sauce-
  • 1/2 cup Apricot preserves or Duck Sauce
  • 1 1/2 tsp. apple cider vinegar
  • 1 tsp. tamari
  • 1 tsp. honey
  • 1 tsp. cornstarch
  • 1 Tbsp. water
  • Vegetable oil; as needed
  • Salt and pepper; to taste

Preheat oven to 350 degrees, and prepare a sheet pan by lightly greasing. In a large mixing bowl, combine together turkey, scallions, garlic, red chili flake. Tamari, vinegar, sesame oil, and honey. Mix slowly and evenly with your hands, being sure to fully incorporate everything without over mixing. Gently mix in the sesame seeds and the flour. Form meatballs by gently packing and shaping them in your palms. Arrange on the sheet tray and bake in the oven until golden brown. Turn them once or twice to ensure even color. Meanwhile, make the sauce. Combine all ingredients except the cornstarch and water in a small sauce pot. Stir to mix and bring to a boil. Combine the cornstarch with the water and whisk the slurry into the boiling sauce. Taste and adjust seasoning if needed. More water can be added to reduce viscosity. Pour sauce over meatballs in the oven and bake for an additional 5 minutes.

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