Ginger Turkey Meatballs with Hoisin‑Soy Sauce

Ingredients

Meatballs

• 1.5 lb ground turkey
• 1 tbsp fresh ginger, grated
• 2 tsp garlic cloves, grated
• 2 tbsp scallion whites, sliced
• 1/2 cup bell pepper, diced
• 1/2 cup carrot, diced
• 2 tbsp soy sauce
• 1 egg
• 1/4 cups panko breadcrumbs
• 1/4 cup cilantro, thinly sliced
• 1 tsp sesame oil
• 1/2 tsp black pepper, freshly ground

Sauce

• 2 tbsp hoisin sauce
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp fresh ginger, minced
• 1 tsp garlic, minced
• 2 tbsp water
• 1 tsp rice vinegar
• 1/4 tsp red pepper flakes

Garnish

• 2 tbsp cilantro, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Sauté scallion whites, carrots and bell pepper until tender, about 2-3 minutes on medium heat.
2. Combine ground turkey, grated ginger, grated garlic, scallion greens, soy sauce, egg, panko breadcrumbs, sautéd veggies, sesame oil, and black pepper in a large bowl; mix gently until just incorporated
3. Shape the mixture into 1‑inch (about 20‑g) meatballs and place them on a parchment‑lined tray
4. Place the meatballs in the fridge for 10 minutes to help hold their shape.
5. Whisk together hoisin sauce, soy sauce, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and water in a small bowl
6. Heat 1 tbsp sesame oil in a large skillet over medium‑high heat
7. Add the meatballs in a single layer and sear, turning once, until browned on all sides, about 5‑6 minutes
8. Pour the prepared sauce over the browned meatballs, stir to coat, and reduce heat to medium; simmer until the sauce thickens and the meatballs are cooked through, another 8‑10 minutes
9. Transfer the meatballs to a serving platter, drizzle any remaining glaze over the top, and garnish with sliced scallions and toasted sesame seeds