Sweet and Spicy Asian Turkey Meatballs are a delightful culinary creation that transforms a weeknight dinner staple into an exciting, flavorful adventure. This recipe offers a healthier, yet incredibly satisfying, take on meatballs, packing a punch of sweet and spicy notes that will have your taste buds singing.
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Key Ingredients for Sweet and Spicy Asian Turkey Meatballs:
- 1 pound lean ground turkey
- 1/4 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh ginger
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- For the Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (or tamari)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch (mixed with 1 tablespoon cold water to make a cornstarch slurry)
- 1 tablespoon neutral oil (like vegetable or canola)
- 1/4 cup water
How to Make Sweet and Spicy Asian Turkey Meatballs:
Whip up these incredible Sweet and Spicy Asian Turkey Meatballs in under 30 minutes! They’re remarkably easy to make, boasting a tender turkey base and bathed in a luscious, sticky sauce. The perfectly balanced sweet and spicy flavors make them incredibly satisfying, perfect for a quick dinner or an impressive appetizer.
Step-by-Step Instructions:
- Prepare the Meatballs: In a medium bowl, combine the lean ground turkey, panko breadcrumbs, finely chopped fresh ginger, minced garlic, lightly beaten egg, 1 tablespoon soy sauce, sesame oil, and black pepper. Gently mix everything together until just combined. Be careful not to overmix, as this can toughen the meatballs.
- Form the Meatballs: Roll the turkey mixture into uniform meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
- Sear the Meatballs: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Carefully add the turkey meatballs, ensuring not to overcrowd the pan. Cook in batches if necessary. Sear the meatballs on all sides until they are browned and cooked through, about 6-8 minutes. Remove the browned meatballs from the skillet and set them aside on a plate.
- Start the Sauce: In the same skillet (drain off any excess fat if needed, but leave behind any flavorful browned bits), reduce the heat to medium. Add the honey, 1/4 cup soy sauce, rice vinegar, sriracha, and hoisin sauce. Stir well to combine.
- Thicken the Sauce: Bring the sauce to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce begins to thicken. This should take about 1-2 minutes.
- Simmer with Meatballs: Add the cooked turkey meatballs back into the skillet with the thickened sauce. Gently toss the meatballs to coat them evenly. Add 1/4 cup of water to the skillet.
- Finish Cooking: Continue to simmer the meatballs in the sauce for another 5-7 minutes, or until the sauce is glossy and has thickened to your desired consistency, and the meatballs are heated through.
- Serve: Serve the Sweet and Spicy Asian Turkey Meatballs hot, garnished with sesame seeds and sliced green onions, if desired. They are delicious served over steamed rice, with noodles, or as an appetizer on their own.
Why You’ll Love This Sweet and Spicy Asian Turkey Meatballs:
These Sweet and Spicy Asian Turkey Meatballs are an absolute game-changer for weeknight meals, offering a fantastic balance of savory, sweet, and spicy flavors that elevate humble ground turkey to gourmet status. Unlike ordering takeout, making these meatballs at home is incredibly budget-friendly, saving you money while still delivering big on taste. The sticky, irresistible sauce, infused with honey, soy, and a kick of sriracha, paired with the tender turkey, creates a culinary experience that’s hard to beat, much like your favorite sticky chicken wings but with a healthier twist – why not whip up a batch tonight and experience the deliciousness for yourself?
Storing and Reheating Tips:
- Refrigeration: Store completely cooled Sweet and Spicy Asian Turkey Meatballs in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
- Freezing: For longer storage, freeze the meatballs. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the meatballs to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating (Stovetop): The best way to reheat is on the stovetop. Heat a skillet over medium heat and add a tablespoon of water or a splash of extra sauce. Add the meatballs and gently toss until heated through and the sauce is glossy again.
- Reheating (Microwave): You can also reheat them in the microwave. Place the desired amount of meatballs on a microwave-safe plate and heat on medium power for 30-60 second intervals, stirring in between, until hot throughout. Be mindful that the sauce might not be as glossy when reheated in the microwave.
- Reheating from Frozen: If reheating from frozen, thaw the meatballs in the refrigerator overnight. Then, follow the stovetop or microwave reheating instructions. Alternatively, you can add frozen meatballs directly to simmering sauce on the stovetop and cook until heated through, which may take a bit longer.
Final Thoughts:
These Sweet and Spicy Asian Turkey Meatballs are a testament to how simple ingredients can create extraordinary flavors. Give them a try for a quick, healthy, and utterly delicious meal that’s sure to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sweet and Spicy Asian Turkey Meatballs
Sweet and Spicy Asian Turkey Meatballs are a delightful culinary creation that transforms a weeknight dinner staple into an exciting, flavorful adventure. This recipe offers a healthier, yet incredibly satisfying, take on meatballs, packing a punch of sweet and spicy notes that will have your taste buds singing.
Ingredients
Equipment
Method
- In a medium bowl, combine the lean ground turkey, panko breadcrumbs, finely chopped fresh ginger, minced garlic, lightly beaten egg, 1 tablespoon soy sauce, sesame oil, and black pepper. Gently mix everything together until just combined. Be careful not to overmix, as this can toughen the meatballs.1 pound lean ground turkey, 1/4 cup panko breadcrumbs, 2 tablespoons finely chopped fresh ginger, 2 cloves garlic, minced, 1 large egg, lightly beaten, 1 tablespoon soy sauce (or tamari for gluten-free), 1 teaspoon sesame oil, 1/4 teaspoon black pepper
- Roll the turkey mixture into uniform meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
- Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Carefully add the turkey meatballs, ensuring not to overcrowd the pan. Cook in batches if necessary. Sear the meatballs on all sides until they are browned and cooked through, about 6-8 minutes. Remove the browned meatballs from the skillet and set them aside on a plate.1 tablespoon neutral oil (like vegetable or canola)
- In the same skillet (drain off any excess fat if needed, but leave behind any flavorful browned bits), reduce the heat to medium. Add the honey, 1/4 cup soy sauce, rice vinegar, sriracha, and hoisin sauce. Stir well to combine.1/2 cup honey, 1/4 cup soy sauce (or tamari), 2 tablespoons rice vinegar, 1 tablespoon sriracha (or more, to taste), 1 tablespoon hoisin sauce
- Bring the sauce to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce begins to thicken. This should take about 1-2 minutes.1 teaspoon cornstarch (mixed with 1 tablespoon cold water to make a cornstarch slurry)
- Add the cooked turkey meatballs back into the skillet with the thickened sauce. Gently toss the meatballs to coat them evenly. Add 1/4 cup of water to the skillet.1/4 cup water
- Continue to simmer the meatballs in the sauce for another 5-7 minutes, or until the sauce is glossy and has thickened to your desired consistency, and the meatballs are heated through.
- Serve the Sweet and Spicy Asian Turkey Meatballs hot, garnished with sesame seeds and sliced green onions, if desired. They are delicious served over steamed rice, with noodles, or as an appetizer on their own.sesame seeds, sliced green onions
Notes
Store cooled meatballs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.