Sweet Sesame Ginger Meatballs
User Reviews
4.7
-
Servings
20 Meatballs
-
Calories
45 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Asian
Sweet Sesame Ginger Meatballs
Description
This recipe creates Sweet Sesame Ginger Meatballs by combining ground turkey with fresh minced garlic and ginger, egg, panko crumbs, and sesame oil for moisture and flavor. The meatballs are rolled to about 1.5 to 2 inches and baked in the oven until cooked and lightly browned. The sauce is prepared separately, thickened with cornstarch, and includes soy sauce and hoisin for sweetness balanced by umami and a touch of sesame oil. After baking, the meatballs are tossed in the sauce allowing them to be fully coated in a sticky glaze.
The texture is tender with a slight crunch on the exterior, while the glaze is thick, imparting both savory and sweet notes with a hint of ginger sharpness. Garnishing with fresh scallions and sesame seeds adds freshness and subtle crunch respectively. This dish works well as a main over steamed rice or noodles, absorbing any excess sauce.
Make-ahead tips include freezing formed meatballs before cooking to keep for up to three months. The sauce should be prepared fresh at serving to maintain its consistency. Substitutes like ground chicken for turkey and ground powders for fresh garlic and ginger are possible but fresh ingredients are recommended for best flavor. Doubling the sauce is suggested when serving over rice to offer more coating.
Ingredients
Meatballs
- 1 lb ground turkey
- 1 tablespoon ginger minced or grated, fresh
- 4 cloves garlic minced or grated, fresh
- 1 egg large
- 3/4 cup panko bread crumbs
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce low sodium
Sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3 tablespoons soy sauce low sodium
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1/3 cup water
- scallion fresh diced
- sesame seeds
Instructions
- Pre-heat oven to 400 degrees and lightly grease a large baking sheet.
- In a large bowl, add turkey and garlic and ginger and mix well. Then add egg, panko, 1 teaspoon sesame oil, and 1 tablespoon of soy sauce and mix well.
- Roll out 1 1/2 - 2 inch meatballs and place on the baking sheet. (Approximately 20)
- Bake for 10 mins and then rotate pan and bake for another 10 minutes.
- Meanwhile, in a small bowl mix the cornstarch and water with the 3 tablespoons of light soy sauce , 2 tablespoons of hoisin, 1 teaspoon of sesame oil.
- Heat a large sauté pan to medium. Transfer meatballs to a large sauté pan that will fit them all. Add sauce and coat and turn meatballs in the sauce as it bubbles and thickens. Coat meatballs in the glaze and then remove them from the pan.
- Add water to pan to deglaze and cook down to a sauce to serve on the side or over rice/noodles.
Notes
- Freeze uncooked meatballs on a tray before storing in a freezer-safe container; keep up to 3 months.
- Make the sauce fresh when serving; double the sauce quantity if serving over rice for extra coating.
- Ground chicken can be used instead of turkey for the meatballs.
- Substitute fresh garlic and ginger with ground powder at a ratio of 1 tablespoon fresh to 1 teaspoon ground.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Meatballs
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 255mg | 11% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
