asian inspired glazed meatballs
Happy Valentine’s Day! I am not gracing your feed with another cutesy Valentine’s themed recipe. However I AM giving you all a gift – these Asian Glazed Meatballs! This are so perfect for meal prep and the sauce is just *chef’s kiss*. I paired them with baby bok choy and jasmine rice for dinner, but swipe to see how I meal-prepped them for lunches! Makes about 26 meatballs!
Macros per meatball: 1g f/ 2g c/ 4g p
Ingredients for meatballs:
1lb 93/7 ground turkey breast
1 egg
1/3 cup panko breadcrumbs
4 cloves garlic
2 green onions, thinly sliced
1/4 tsp ground ginger
1 tsp kosher salt
pepper
Ingredients for the sauce:
1/4 cup Hoisin sauce
1/3 cup reduced sodium soy sauce
2 tbsp rice wine vinegar
3 tbsp water
1 tbsp cornstarch
2 cloves garlic
1 tsp dried ginger
sesame seeds and green onions to top with
Directions:
Preheat the oven to 375F.
Chop the scallions and mince garlic (unless it’s already minced like I buy it).
Add all meatball ingredients together in a large mixing bowl and mix until combined. Form 26 equal-sized meatballs. I like to use a cookie dough scoop to ensure even sizes!
Spray a baking sheet with cooking spray and add your meatballs. Give them enough space in each row! Cook the meatballs for ~15 minutes.
While meatballs cook, make your “glaze”
In a saucepan, combine all glaze ingredients in a stir together. I use a whisk to keep from clumping!
Cook the sauce over medium heat, stirring frequently.
Cook for 8 minutes, and then add your cooked meatballs to the pan, and ensure each meatball is coated in the sauce. Cook for another few minutes.
Remove from the pan and add sesame seeds and green onion for garnish. Serve with rice and veggies!
