Ground lean turkey is mixed with San-J reduced sodium tamari and ginger. They’re baked until golden, and tossed with a sweet and creamy maple tahini glaze. They are naturally gluten-free.
- 2 tablespoons reduced-sodium San J 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
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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