Description
Tender & juicy turkey meatballs laced with ginger, garlic, & scallions & finished with a sticky ginger-soy glaze for the perfect touch of salty-sweet. Brown them on the stovetop, finish them in the oven, & serve them over rice alongside roasted broccoli – an easy, mega-flavorful weeknight favorite!
Ingredients
Scale
for the meatballs:
- 1 pound Kirkwood 93% Lean Fresh Ground Turkey
- 1 Goldhen Cage Free Large Egg
- 1/2 cup Chef’s Cupboard Panko Breadcrumbs
- 3 green onions, finely sliced
- 1 (one) 2-inch piece ginger, finely chopped or grated (about 2 tablespoons grated)
- 3 cloves garlic, finely chopped or grated
- kosher salt and ground black pepper, for seasoning
- 2 tablespoons Simply Nature Non-GMO Grapeseed Oil
- for serving, as desired: sticky ginger-soy glaze (below), roasted broccoli, rice or cauliflower rice, sliced green onions, etc.
for the sticky ginger-soy glaze:
- 1/4 – 1/3 cup firmly packed brown sugar
- 1/3 cup Fusia All-Purpose Soy Sauce
- 1/3 cup water
- 3 tablespoons Simply Nature Organic Apple Cider Vinegar
- 1 (one) 1-inch piece ginger, finely chopped or grated (about 1 tablespoon grated)
- 3 cloves garlic, finely chopped or grated
Instructions
- Preheat the oven to 425 degrees F. Gather & prep all ingredients according to Ingredients List, above.
- Prep the sticky ginger-soy glaze: Combine all listed glaze ingredients in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cook, stirring frequently, until reduced by half. The resulting reduction will be a pretty thick & glossy glaze. Remove from the heat & set aside.
- Prep the ginger turkey meatballs: Meanwhile, as the ginger-soy glaze reduces, mix & form the turkey meatballs. Add the turkey, egg, panko, green onions, ginger, & garlic to a mixing bowl. Season with 1 teaspoon kosher salt & ground black pepper, as desired. Using your hands, mix just until combined – take care to avoid over-mixing. Use a large scoop to form 12 turkey meatballs, each roughly 2-3 inches in diameter. Using your hands, roll the meatballs just until smooth. Set aside.
- Brown the ginger meatballs: Add the grapeseed oil to large, oven-safe skillet over medium-high heat. Once the skillet is hot & the oil is shimmering, carefully add the meatballs to the skillet. Cook 2 minutes until bottom of meatball is browned & crusty, then flip & cook 2 minutes longer. Repeat once more, searing meatballs for 6 minutes total.
- Bake the ginger meatballs: Carefully pour half of the ginger-soy glaze into the skillet over the meatballs, shaking to coat. Transfer to the oven & bake for 5-7 minutes, shaking halfway through, until meatballs are cooked through with an internal temperature of 165 degrees F.
- Serve immediately, as desired. We love plating these ginger soy meatballs over a bed of rice or cauliflower rice & garnishing with sliced green onions & a generous drizzle of the remaining sticky ginger-soy glaze. Enjoy!
Notes
- Alternate proteins: We most often prep these ginger meatballs, as written, using ground turkey. If desired, you can swap the turkey with an equal amount of ground pork or ground chicken (be sure to use at least 93% lean) with fantastic results. If you’re a plant-based eater, try the Earth Grown Classic Meatless Meatballs from ALDI (they’re in the freezer section) – they’re soy-based plant-based meatballs & they’re absolutely fantastic! Prep using the stovetop or oven directions detailed on the package, then toss them in the glaze once they’re warm.
- Storage & Reheating: These ginger meatballs store beautifully! Transfer leftover cooled ginger meatballs to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
- 20-Minute Meal Prep: The majority of the active prep time required for these ginger meatballs comes from measuring & prepping ingredients. If you’d like to prep in advance, here’s what I suggest:
- Prep the sticky ginger-soy glaze: Combine all listed glaze ingredients in a small jar or airtight container. Shake/whisk to combine, seal, & store in the refrigerator for up to 1 week. At dinnertime, simply pour the mixture into a saucepan & reduce according to Step 2 of Recipe Directions – easy! (5 minutes active prep.)
- Prep the ginger turkey meatballs: Prepare the ginger turkey meatball mixture according to Step 3 of Recipe Directions, above. Either roll it out into meatballs or save the rolling for dinnertime; either way, the mixture will keep for up to 3 days in an airtight container in the refrigerator. (up to 15 minutes active prep.)