These festive Ginger Turkey Meatballs with Maple Tahini Glaze are a real crowd-pleaser! Sprinkled with black sesame seeds and chopped scallions, they look great on a spread of appetizers.

tamari turkey meatballs with maple tahini glaze on a serving platter with toothpicks

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Why We Love This Recipe For Ginger Turkey Meatballs with Maple Tahini Glaze

To make these ginger turkey meatballs you blend tamari, sesame oil, ginger, scallions and water chestnuts with ground turkey, then form this mixture into little balls and bake until golden. The maple tahini glaze is a sweet and nutty finishing touch.

Just like my Hoisin Glazed Turkey Meatballs, they’re very easy to make and work well for entertaining any time of the year.

Recipe Highlights

  • Gluten-free
  • Great for entertaining, potlucks, game day, or any get together
  • Only take 35 minutes to make
  • Work well when made ahead
tamari turkey meatballs with maple tahini glaze on a serving platter with toothpicks

Key Ingredients For These Ginger Turkey Meatballs

  • Reduced-Sodium Tamari: If you use regular tamari instead of reduced-sodium, simply omit the 2 teaspoons in the glaze to ensure the meatballs will not be over-salted. You could also use reduced-sodium soy sauce instead, but be aware that the recipe will no longer be gluten-free.
  • Toasted Sesame Oil: Sesame seed oil adds such a nice nuttiness to these ginger sesame meatballs. Look for it at the supermarket with other Asian ingredients.
  • Ginger: Peel fresh ginger root with a paring knife or the edge of a spoon before mincing.
  • Red chili flakes: Also known as crushed red pepper, this adds a punch of heat to the meatballs. You could use a 1/4 teaspoon cayenne or a teaspoon of hot sauce instead.
  • Cornstarch
  • Scallions
  • Water Chestnuts
  • Ground Turkey: This recipe calls for 99% lean ground turkey and it really matters. I tested these meatballs with other grinds of turkey including ones labelled with higher percentages of fat and those that did not specify the amount of fat. They fell apart and had a mushy texture.
  • Maple Syrup: I used pure maple syrup for the glaze.
  • Tahini: Tahini is a paste made out of sesame seeds. It adds a nutty, earthy flavor to the meatball dish.
  • Sesame Seeds: Black and/or white sesame seeds, for garnish.
tamari turkey meatballs with maple tahini glaze on a plate

Step-by-Step Instructions

Step 1: Preheat oven

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Step 2: Make turkey meatball mixture

Whisk together the Tamari, sesame oil, ginger and red chili flakes in a large bowl. Whisk in the cornstarch until smooth, then stir in the minced scallions and water chestnuts. Add the ground turkey and mix until completely combined.

Step 3: Shape and bake ginger sesame meatballs

Drop the turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the meatballs with cooking spray and transfer to the oven. Bake until they are completely cooked through, 17 to 20 minutes. Let them sit for 3 minutes to firm up.

Step 4: Make maple tahini glaze

While they cool, whisk together the maple syrup and tahini in a large bowl. Add the cooked meatballs and gently stir to coat. Transfer them to a serving platter, and sprinkle the meatballs with the remaining sliced scallions and sesame seeds. Serve the meatballs with toothpicks.

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tamari turkey meatballs with maple tahini glaze on a serving platter with toothpicks.

FAQs and Expert Tips

Can I make these meatballs with other kinds of meat besides turkey?

I have not tested this with chicken, pork or beef, but my guess is that ground pork (with more fat) would be fabulous. I promise to come back and report if I do try it soon, and I’d love it if you did the same.

Can you make these meatballs ahead?

Yes. Form the balls one day in advance. Cover and refrigerate. Bake and glaze them just before you’re ready to serve. You could also follow steps 1 through 3, then freeze them for up to 2 months. Once ready to serve, reheat in the microwave and coat in maple tahini glaze.

How should I store these meatballs?

Store the meatballs in an airtight container in the fridge for up to 4 days.

Reheating instructions:

Reheat cooked meatballs in the microwave. Or heat in a 325 degrees F oven on a baking sheet for 5 to 10 minutes until heated through.

Additional Appetizer Recipes to Make

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Roasted Grape Crostini with Goat Cheese and Walnuts
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Healthy Stuffed Mushrooms Recipe with Spinach and Goat Cheese
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Buffalo Cauliflower Wings (Air Fryer)
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Baked Jalapeño Artichoke Dip

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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tamari turkey meatballs with maple tahini glaze | sponsored post | winter | holiday | appetizer | Healthy Seasonal Recipes | Katie Webster

Ginger Turkey Meatballs with Maple Tahini Glaze

★★★★★

5 from 4 reviews
  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 20 meatballs 1x
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Description

These festive Ginger Turkey Meatballs with Maple Tahini Glaze are a real crowd-pleaser! Sprinkled with black sesame seeds and chopped scallions, they look great on a spread of appetizers.

Ingredients

Scale
  • 2 tablespoons reduced-sodium Tamari
  • 1 tablespoon toasted sesame oil

  • 1 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
  • ¼ teaspoon red chili flake
  • 1 tablespoon cornstarch

  • 2 scallions, minced plus sliced scallion greens for garnish, divided

  • 1/2 cup drained, finely chopped water chestnuts

  • 1 pound 99% lean ground turkey

  • 1 tablespoon plus 2 teaspoons pure maple syrup, dark or amber
  • 1 tablespoon sesame tahini
  • Black and/or white sesame seeds, for garnish

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Whisk Tamari, sesame oil, ginger and red chili in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.
  3. Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 17 to 20 minutes. Let sit for 3 minutes to firm up.
  4. Whisk maple syrup and tahini in a large bowl. Add the cooked meatballs and gently stir to coat. Transfer to a serving platter. Sprinkle the meatballs with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.

Notes

Make-Ahead: Make them no more than one day in advance, then keep them covered in the refrigerator until ready to cook. You could also follow steps 1 through 3, then freeze them for up to 2 months. Once ready to serve, reheat and coat in maple tahini glaze. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

Nutrition

  • Serving Size: 1 meatball
  • Calories: 44
  • Sugar: 1 g
  • Sodium: 89 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 6 g

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