Can I freeze these meatballs?

Yes, store in an airtight container for up to 3 months. For best results, I would suggest freezing the baked meatballs without the sauce. When you are ready to eat, defrost the meatballs overnight in the fridge. Then reheat the meatballs in the microwave or in the oven. Then make the sauce and toss the meatballs in the sauce!

How can I prevent the meat from sticking to my hands?

If the meat is sticking to your hand, slightly moisten your palms prior to scooping and rolling into balls.

30 Minute Hoisin Glazed Asian Turkey Meatballs

Name: Hoisin-Glazed Turkey Meatballs
Prep time: 15 min
Cook time: 17 min
Total time: 30 min
Yield: 26
Cuisine: Asian
Ingredients: 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

Description

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!

Ingredients

Units Scale

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

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Instructions

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.

Notes

Ingredient Note:

Sambal Oelek is available in the Asian section of large supermarkets, Asian markets and health food stores.

Make Ahead and Leftovers

Leftovers can be stored in the refrigerator in an airtight container up to three days. To reheat the meatballs place in a medium baking dish coated with cooking spray. Cover with foil and bake at 325 for 25 minutes or until steaming hot. Transfer to a serving platter and garnish with cilantro and green onions.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Appetizer
Method: Oven
Cuisine: Asian

Nutrition

Serving Size: 3 meatballs
Calories: 140
Fat: 7.2 grams
Carbohydrates: 7 grams
Protein: 12 grams