Asian Meatballs
Asian meatballs are a delicious and easy twist on a classic meal. You’ll love them!
I love making meatballs. Every so often, I set aside time to make a bunch of freezer meals…have you ever done that? It usually takes several hours, but when I’m done I have several meals to stuff in the freezer and pull out on nights when I don’t have it in me to cook anything. Meatballs are always a staple on my freezer meal prep days, because I can crank a ton of them out at once and they store so amazingly well!
I like to serve these over a quick fried rice recipe, but they’d also go well over regular rice or cauli rice or whatever floats your boat. Oh, and they’d be great as an appetizer, too!
Asian Meatballs
Ingredients
For Meatballs
- 1 pound ground turkey
- 1 Tablespoon soy sauce
- 1 egg
- 1 Tablespoon dried minced onion
- 1 teaspoon dried ginger
- 1 teaspoon dried garlic
- 1/8 teaspoon crushed red pepper
- 1/4 cup panko breadcrumbs
For Sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 Tablespoon honey
- 2 Tablespoons orange juice
- 1 Tablespoon tomato paste
- 2 cloves of garlic minced
- 1 Tablespoon ginger minced
- 1/8 teaspoon crushed red pepper
- 1 teaspoon corn starch mixed with 1 teaspoon water
Instructions
- Preheat oven to broil and line a rimmed baking sheet with foil. Set a wire rack over the top of the foil, spray with cooking spray and set aside.
- In a large bowl, combine the ground turkey, 1 tablespoon soy sauce, egg, chives, dried garlic, dried ginger, crushed red pepper and panko breadcrumbs. Mix well and portion out into golf ball sized meatballs. Place meatballs on prepped wire rack and broil for 10 minutes.
- While meatballs are cooking, combine brown sugar, ¼ cup soy sauce, honey, orange juice, tomato paste, minced garlic, minced ginger, and crushed red pepper in a medium saucepan. Bring to a simmer over medium heat. Add corn starch mixed with water, bring to simmer again and cook for about 3-4 minutes or until thickened.
- Toss meatballs with sauce and serve over rice.
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