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Sticky Asian Glazed Meatballs

Sticky Asian Glazed Meatballs That Will Wow Your Taste Buds

These Sticky Asian Glazed Meatballs are a delicious balance of sweet and savory, made with ground turkey for a healthy twist.
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Prep Time 15 minutes
Cook Time 23 minutes
Chill Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey A lean protein choice that keeps these meatballs light and healthy.
  • 2 tbsp Sesame Oil Enhances flavor and adds a nutty richness.
  • 1 cup Dry Bread Crumbs Panko preferred for a lighter, crispier texture.
  • 1 tbsp Ground Ginger Fresh is best for depth.
  • 1 large Eggs The crucial binder, ensuring your meatballs stay moist.
  • 2 cloves Minced Garlic Fresh garlic brings more aroma and taste.
For the Glaze
  • 1/2 cup Hoisin Sauce The sweet and thick base of your sticky glaze.
  • 2 tbsp Rice Vinegar A touch of acidity that balances the sweetness.
  • 2 tbsp Honey Complements the hoisin with natural sweetness.
  • 2 cloves Minced Garlic (Sauce) Enriches the overall flavor of the glaze.
  • 1 tbsp Sesame Oil Adds a finishing touch of flavor to your glaze.
  • 1/4 cup Low Sodium Soy Sauce Provides umami without overwhelming saltiness.
  • 1 tbsp Sriracha Sauce Infuse a bit of heat into your glaze.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground turkey, sesame oil, dry bread crumbs, ground ginger, eggs, and minced garlic. Mix gently.
  3. Scoop portions of the turkey mixture and shape into 1.5-inch meatballs, spacing them an inch apart on the baking sheet.
  4. Bake the meatballs for 20 to 23 minutes until golden brown and center is no longer pink.
  5. In a skillet, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, low sodium soy sauce, and sriracha. Heat until boiling, then simmer for 5 minutes.
  6. Toss the cooked meatballs in the skillet with the glaze, ensuring they are thoroughly coated.
  7. Serve hot over jasmine rice or noodles, garnished with sesame seeds and chopped green onions.

Nutrition

Serving: 4meatballsCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

For optimal flavor, chill the meatball mixture before shaping. Adjust sriracha for spice tolerance.

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