Description
Delicious and savory turkey meatballs baked to perfection and glazed with a sweet and tangy soy-based sauce. Perfect as an appetizer or main dish, these meatballs combine ground turkey with aromatic spices and a flavorful glaze that enhances their juicy texture.
Ingredients
Scale
For the Meatballs
- 2 pounds ground turkey (or 1 package Butterball Sweet Onion Turkey Burgers, thawed)
- ½ cup Italian breadcrumbs
- 1 egg, lightly beaten to break up the yolk
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper, or to taste
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
For the Glaze
- ⅔ cup water
- ½ cup low sodium soy sauce
- ½ cup light brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Prep: Preheat the oven to 350ºF. Place a baking or wire rack over a baking sheet and set it aside. This setup allows the meatballs to bake evenly and prevents them from sitting in grease.
- Combine the Ingredients: In a large bowl, add the thawed turkey burgers (or ground turkey), Italian breadcrumbs, beaten egg, paprika, cayenne pepper, salt, freshly ground black pepper, minced garlic, and dried oregano. Use a wooden spoon to mix all ingredients thoroughly until fully incorporated.
- Shape the Meatballs: Form the mixture into 1-inch balls using your hands or a scoop. Place the meatballs evenly spaced on the prepared baking rack and baking sheet. Depending on the size of the sheet, you may need to bake in two batches.
- Bake: Place the baking tray with meatballs into the preheated oven. Bake for 16 to 18 minutes or until the meatballs are cooked through and reach an internal temperature of 165ºF.
- Make the Glaze: While the meatballs bake, combine water, low sodium soy sauce, light brown sugar, white vinegar, rice vinegar, and sesame oil in a large non-stick frying pan. Bring the mixture to a simmer over medium heat and cook for 2 minutes to meld the flavors and slightly thicken the glaze.
- Add the Meatballs to the Glaze: Transfer the baked meatballs into the simmering glaze in the pan. Cook over medium heat for 8 minutes, turning the meatballs once halfway through cooking to coat them evenly in the glaze. Stir occasionally to prevent sticking and to ensure the glaze is well distributed.
- Serve: Remove the glazed meatballs from the pan and serve hot as an appetizer or with your favorite side dishes.
Notes
- Using ground turkey with some fat content ensures juicier meatballs.
- Adjust cayenne pepper to your desired spice level.
- Make sure the meatballs are cooked through by checking the internal temperature reaches 165ºF.
- These meatballs can be served with rice, noodles, or as a party appetizer with toothpicks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 meatball
- Calories: 65
- Sugar: 2.5g
- Sodium: 190mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 30mg
