Go Back
- 1 lb ground turkey - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 2 tablespoons fresh ginger, grated These main ingredients form the heart of our sticky ginger soy turkey meatballs. Ground turkey is lean and takes on flavors well. Breadcrumbs help bind the meatballs, making them tender. Green onions add a mild onion taste, while garlic gives a warm flavor. Fresh ginger brings a bright and zesty kick that makes these meatballs stand out. - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon honey - 1 teaspoon Sriracha (adjust to taste) This sauce infuses the meatballs with rich flavor. Low-sodium soy sauce keeps it savory without too much salt. Sesame oil adds a nutty depth. Honey gives a touch of sweetness, balancing the saltiness. Sriracha adds heat, and you can adjust it based on your spice level. - 1 large egg, beaten - Salt and pepper to taste - Sesame seeds, for garnish - Fresh cilantro, for garnish The egg acts as a binder, ensuring the meatballs hold their shape. Salt and pepper enhance the flavors. Sesame seeds add a crunchy texture, while fresh cilantro brings a pop of color and freshness to the dish. These garnishes make your meatballs not just tasty but also visually appealing. - In a large mixing bowl, combine the ground turkey, breadcrumbs, green onions, minced garlic, and grated ginger. - Add the soy sauce, sesame oil, honey, Sriracha, beaten egg, salt, and pepper. - Mix all these ingredients well. Use your hands for the best results. - Preheat your oven to 400°F (200°C). This step is important for even cooking. - Use your hands to shape the mixture into small meatballs. Aim for about 1 inch in diameter. - Place the meatballs on a baking sheet lined with parchment paper. - Bake the meatballs in the preheated oven for 20-25 minutes. They should be golden-brown and cooked through. - For the glaze, gather the remaining soy sauce, honey, and a bit more ginger and garlic. - In a small saucepan, mix these ingredients. - Heat gently until combined. Allow it to thicken slightly. - Once the meatballs are done, either brush them with the glaze or toss them in the sauce. - Garnish with sesame seeds and freshly chopped cilantro before serving. - Ensuring even cooking: To cook meatballs evenly, make sure they are all the same size. I like to roll them about one inch in diameter. This helps them cook at the same rate. Also, give them space on the baking sheet so heat can circulate. - Avoiding dry meatballs: To keep meatballs moist, mix ground turkey with breadcrumbs and egg. The egg acts as a binder and keeps the meatballs juicy. Also, don't overbake them. Check for doneness after 20 minutes. They should be golden brown but not dry. - Presentation ideas: Serve your meatballs on a colorful platter. Use toothpicks for easy eating. Drizzle the ginger soy glaze around the meatballs for a lovely touch. Sprinkle sesame seeds and fresh cilantro on top for a pop of color. - Ideal side dishes: Sticky ginger soy turkey meatballs pair well with steamed rice or quinoa. For a fresh crunch, serve them with a cucumber salad. You can also add some stir-fried veggies for balance. - Gluten-free options: To make these meatballs gluten-free, swap regular breadcrumbs for gluten-free ones. This keeps the meatballs just as tasty without the gluten. - Low-carb variations: For a low-carb option, replace breadcrumbs with almond flour. This will cut the carbs while keeping the meatballs flavorful and moist. {{image_2}} You can easily swap the ground turkey for other proteins. Chicken or beef work well too. Each offers a different taste and texture. If you prefer a plant-based option, try using lentils or chickpeas. These can create a hearty vegan meatball. Just mash the legumes and mix with the other ingredients. Want to kick up the taste? Add spices or herbs to the meatball mix. Try using cumin, cilantro, or even a pinch of five-spice powder. Each brings a unique twist. You can also explore different sauces. Instead of the ginger soy glaze, use teriyaki or sweet chili sauce. These can add extra layers of flavor. Baking is great, but don’t limit yourself. You can pan-fry the meatballs for a crispier exterior. Heat a little oil in a skillet and cook them until golden brown. Grilling is another fun method. It adds smoky flavor that pairs well with the ginger and soy. Just be sure to keep an eye on them, as they can cook quickly. To store your leftovers, let the meatballs cool first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for about 3 to 4 days. Make sure to check for any signs of spoilage before eating. To freeze these meatballs, first, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them until solid, about 1 to 2 hours. After that, transfer them to a freezer-safe bag. They stay good for up to 3 months. For best results, label the bag with the date. To thaw meatballs, move them from the freezer to the fridge. Let them thaw overnight. If you need them quicker, you can use the microwave. Just be careful not to cook them while thawing. When reheating, keep the meatballs juicy by adding a splash of water or broth. You can reheat them in the oven at 350°F (175°C) for about 15 minutes. A microwave is also an option; heat in short bursts to avoid drying them out. Another method is to warm them in a skillet over low heat. This keeps them moist and tasty. You have many tasty options for side dishes. Here are a few: - Steamed rice or jasmine rice - Quinoa or brown rice - Stir-fried vegetables - Asian slaw or cucumber salad - Noodles with soy sauce or sesame oil For dipping sauces, I recommend: - Extra soy sauce mixed with a splash of lime - Sweet chili sauce for a hint of sweetness - A spicy Sriracha mayo for a creamy kick Yes, you can prepare these meatballs ahead of time. Here’s how: - Mix the ingredients and form the meatballs. - Place them on a baking sheet and freeze them for about an hour. - Once frozen, pack them into a container or a freezer bag. You can store them in the fridge for up to 3 days or in the freezer for up to 3 months. When ready to cook, bake from frozen or thaw in the fridge overnight. To add some heat to your meatballs, you can adjust the Sriracha levels: - Start with 1 teaspoon, then taste the mix. - Add more Sriracha if you like extra spice. You can also include other spicy ingredients: - Add red pepper flakes for a kick. - Mix in finely chopped jalapeños. - Use spicy sesame oil instead of regular sesame oil. These tweaks can elevate the flavor and give you that spicy touch you crave! In this article, we explored how to make sticky ginger soy turkey meatballs. We covered key ingredients, like ground turkey and fresh ginger, along with the easy steps to prepare and cook them. I shared tips for cooking, serving, and even making variations to suit your taste. Remember, these meatballs are simple to store and reheat. Enjoy them with your favorite sides, or even as a spicy snack. With these insights, you can create a flavorful dish that is sure to impress.

Sticky Ginger Soy Turkey Meatballs

Savor the flavors of Sticky Ginger Soy Turkey Meatballs in just 40 minutes! This easy and delicious recipe combines ground turkey, fresh ginger, and a touch of soy sauce for a mouthwatering dish that's perfect for any meal. With simple ingredients and straightforward steps, you'll whip up a delightful dinner that everyone will love. Click through for the full recipe and discover how to impress your family and friends with these tasty meatballs!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground turkey

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 tablespoon honey

1 teaspoon Sriracha (adjust to taste)

1 large egg, beaten

Salt and pepper to taste

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

In a large mixing bowl, combine ground turkey, breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, Sriracha, beaten egg, salt, and pepper. Mix until well combined.

    Preheat your oven to 400°F (200°C).

      Using your hands, shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

        Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and have a golden-brown exterior.

          While the meatballs bake, in a small saucepan, mix remaining soy sauce, honey, and a little extra ginger and garlic for a glaze. Heat gently until combined and allow it to thicken slightly.

            Once meatballs are done, brush them with the ginger soy glaze or toss them in the sauce until fully coated.

              Garnish with sesame seeds and freshly chopped cilantro before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the meatballs on a platter with toothpicks for easy serving, and drizzle any extra glaze around the plate for a beautiful presentation.