Description
These sweet and spicy Asian turkey meatballs are baked until tender, then coated in a sticky, flavorful sauce with a balance of savory, sweet, and gentle heat. They’re ideal for busy weeks, working well as a make-ahead dinner, meal prep option, or easy appetizer.
Ingredients
For the Meatballs
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2 lb ground turkey
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4 green onions, chopped and divided
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2 clove garlic, minced
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2 Tablespoon freshly grated ginger
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Salt and pepper
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2 eggs, whisked
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1 cup rolled oats, pulsed into a flour
For the Sauce
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3/4 cup reduced sodium soy sauce
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¼ cup water
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¼ cup rice vinegar
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¼ cup brown sugar or SPLENDA® Naturals Sugar & Stevia Blend
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2 tsp dried red pepper flakes
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1 tsp canola oil
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1 tablespoon freshly grated ginger
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1 tablespoon whole wheat flour
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¼ cup water
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Sesame seeds, for garnish
Instructions
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Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray. In a small bowl, whisk together the whole wheat flour and ¼ cup water. Set aside.
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In a medium mixing bowl, combine the ground turkey, whisked eggs, and oat flour until just mixed.
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Add the white parts of the green onions, minced garlic, freshly grated ginger, salt, and pepper. Mix gently until evenly combined.
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Form the mixture into 16 meatballs and place them evenly spaced on the prepared baking sheet.
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Bake for 20 minutes, or until the meatballs are cooked through.
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While the meatballs bake, whisk together the soy sauce, ¼ cup water, rice vinegar, brown sugar or Stevia blend, red pepper flakes, canola oil, and ginger.
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Pour the sauce into a medium skillet over medium-high heat and bring to a gentle boil.
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Reduce the heat to medium and stir in the reserved whole wheat flour and water mixture. Simmer for 4–5 minutes, stirring frequently, until thickened.
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Add the baked meatballs to the skillet and toss gently to coat in the sauce. Work in batches if needed.
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Remove from heat and garnish with the green parts of the onions and sesame seeds. Serve with rice and vegetables or as an appetizer.
Notes
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Mix the meatball ingredients gently to keep the texture tender.
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Pulsing the oats into a flour helps them blend smoothly into the turkey mixture.
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Stir the sauce constantly once thickening begins to prevent lumps.
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These meatballs store and reheat well, making them ideal for meal prep.