Hoisin Glazed Turkey Meatballs with sesame, ginger, water chestnuts and sweet and spicy hoisin sauce. In this recipe, see how easy it is to transform lean ground turkey into a savory Asian meatball for a fun party appetizer or football snack food!
I originally shared these Hoisin Glazed Turkey Meatballs on February 4th, 2011. I have updated the recipe, text and photographs today. That’s right! These Hoisin Glazed Asian Turkey Meatballs are new and improved! They’re like the 2 point 0 version of one of my most popular recipes ever, and they are even better!
I love the Super Bowl. It gives us a great excuse to get together with friends and have a good time on what would otherwise be a sleepy Sunday evening. I love the spread of noshers and the clever commercials. Oh, yeah and the football too.
I read somewhere that on Super Bowl Sunday, Americans consume enough Guacamole to fill a football field up to your waist! I’m not sure if that is true or not, but it gets me thinking that we need some new ideas for fun football snacks.
This Super Bowl Sunday, break out of the mold and serve these sweet and savory turkey meatballs instead of the usual chips and guac. They are super easy, taking only 20 minutes of prep time. They are healthy and satisfying because they are made with lean ground turkey. And they are loaded with flavor because they have ginger and seasonings that will tickle your taste buds.
Hoisin Glazed Asian Turkey Meatballs with ginger, sesame and water chestnuts. The simple hoisin glaze is a mixture of hoisin sauce, lime and cilantro, and gives these lean appetizers a sweet and spicy kick! Serve them for a football snack or appetizer and watch them disappear!
- 2 tablespoons reduced-sodium Tamari or Soy Sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
- 1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
- 2 scallions, minced plus sliced scallion greens for garnish, divided
- 1 egg
- 20 ounces 90% lean ground turkey
- 1 cup panko
- 1/2 cup drained, finely chopped water chestnuts
- 1/2 cup purchased Hoisin Sauce (see *ingredient note)
- 2 tablespoons chopped fresh cilantro leaves (coriander)
- 2 tablespoon freshly squeezed lime juice
- Black and/or white sesame seeds, for garnish
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Whisk Tamari or soy sauce, sesame oil, ginger and sambal or crushed red pepper in a large bowl. Add 2 minced scallions, egg, turkey, panko and water chestnuts and stir to combine.
- Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes with moistened hands. Transfer to the oven. Bake until the meat is cooked through, 17 to 19 minutes. Let rest 10 minutes.
- Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add half of the cooked meatballs and gently stir to coat. Transfer to a platter. Repeat with the remaining meatballs. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.
Ingredient Note: Sambal Oelek is available in the Asian section of large supermarkets, Asian markets and health food stores.