Sticky Asian Turkey Meatballs

I always say this recipe may be my favorite and while I do have a lot of favorites this recipe is seriously one of the best! It is spicy and sweet and the meatballs are incredibly juicy! In this recipe I use turkey because it has a more mild flavor and really allows the ingredients you use to shine – beef tends to be heavier and doesn’t always showcase the flavor profiles you want. I would consider this recipe fairly healthy and it is super simple to make during a busy week! Another great thing about this recipe is you can make these meatballs ahead of time and freeze them. Then when you are ready to eat, whip up the sauce and cook them – saves some prep time if you have a busy week ahead but still want something tasty for dinner. I was inspired by asian ingredients and flavors for this recipe and they turned out better than I could have expected. I could 100% eat these every day!

For the Meatballs:

  • 1 Lb Ground Turkey
  • 1 Tbsp Miso Paste
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Minced Ginger
  • 2 Tbsp Sriracha
  • 3 Green Onions, Diced
  • 1 Egg
  • 1 Cup Breadcrumbs

For the Sauce:

  • 1 Cup Brown Sugar
  • 1/2 Cup Soy Sauce
  • 1/3 Cup Rice Vinegar
  • 2 Tbsp Hoisin
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sriracha
  • 1 Tbsp Fish Sauce
  • 4 Tsp Cornstarch + 3 Tbsp Soy Sauce
  • Optional: Rice
  • Serves: 3-4
  • Prep TIme: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

To Make:

  1. In a large bowl, add the ground turkey, miso, garlic, ginger, sriracha, green onions, egg, and breadcrumbs. Combine well and form in to ~1.5oz meatballs. Set the meatballs aside.
  2. In another bowl, whisk together the brown sugar, 1/2 cup soy sauce, rice vinegar, hoisin, sesame oil, sriracha and fish sauce. Whisk well until all the ingredients are combined.
  3. Heat a large pan over medium heat and add the sauce you just made. Cook for 5 minutes to heat the sauce through.
  4. Add the meatballs and cook for 5 minutes. Flip the meatballs, cover and continue cooking for another 5 minutes until they are cooked through.
  5. Once the meatballs are cooked through, transfer them to a plate and cover to keep warm while you finish the sauce.
  6. In a small bowl, whisk together the cornstarch and 3 tbsp of soy sauce. Add this mixture to the pan of sauce. Continue cooking the sauce for another 10-15 minutes, stirring frequently, until the sauce thickens.
  7. When the sauce finishes, divide the meatballs between bowls and top with the sauce – serve with rice and diced green onions!

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