Asian Turkey Meatballs
Are you looking to shake up your meal rotation with a dish that’s both easy to make and packed with flavor? These Asian-inspired turkey meatballs are just the answer! They are soft and tender, coated with a glossy sticky sauce infused with ginger and garlic. These meatballs are delicious, lean, and can be ready in no time—perfect for busy weeknights. Plus, they’re versatile enough to serve with rice, noodles, or even in a lettuce wrap for a low-carb option.To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. Skip the Doubanjiang. Use your favorite hot sauce or chili oil if you want to add spiciness to your dish.
Ingredients
Meatball
- 1 lb (450 g) ground turkey
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 can (8-oz / 225 g) water chestnuts , drained and chopped to 1/4” (6mm) pieces
- 1 1/2 tablespoons cornstarch
- 1/4 cup panko breadcrumbs
Sauce
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 teaspoon doubanjiang (Optional, for a spicy taste)
- 2 cloves garlic , grated
- 1 teaspoon ginger , grated
- 1 1/2 teaspoons cornstarch
Cooking
- 1 tablespoon vegetable oil (or other neutral oil)
- green onion , sliced (for garnish) (Optional)
Instructions
Make the meatballs
- Combine the ground turkey, soy sauce, and Shaoxing wine in a large bowl. Mix with a spatula in one direction until the meat becomes sticky.
- Add the water chestnuts. Mix until distributed evenly.
- Add the cornstarch and breadcrumbs. Mix very thoroughly so they are evenly distributed and no clumps are left.
- Shape the meatballs with your hands, about 2 tablespoons each. Place on a tray and refrigerate until ready to cook.
Sauce
- Mix all the sauce ingredients except the cornstarch in a medium-sized bowl.
- Mix the cornstarch with 2 tablespoons of water until dissolved.
Cooking
- Heat oil in a large skillet over medium heat until hot. Add the meatballs with a bit of space in between. Cook in batches if needed. Cook over medium heat until browned on all sides. If the pan starts to get too hot, turn to medium-low heat.
- Add the sauce and turn to medium heat. Let cook for 2 minutes.
- Mix the cornstarch slurry again until fully dissolved, then pour it into the skillet. Immediately stir to thicken the sauce. Add the sliced green onion if using, and mix again. Then transfer everything to a plate. Serve hot by itself or over steamed rice as a main dish.
Nutrition
Serving: 1serving, Calories: 356kcal, Carbohydrates: 28.8g, Protein: 29.9g, Fat: 14.9g, Saturated Fat: 2.6g, Cholesterol: 102mg, Sodium: 886mg, Potassium: 419mg, Fiber: 0.5g, Sugar: 11.1g, Calcium: 51mg, Iron: 3mg