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
Units
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
- 1/4 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
- 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.
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