Monday, October 22, 2012

Teri-Glazed Turkey Meatballs

Here is a great healthy recipe for a party appetizer. My husband, who usually won't touch anything with ground turkey likes these meatballs and ate 10 or more of them the other night. I lost count. These turkey meatballs are very moist and have a great balance of salty from the soy sauce and sweet from the honey.

You can either make these as regular meatballs or turn them into yakitori by shaping them into football shapes and inserting a 6" bamboo skewer to each mealball. This is a nice idea for serving a crowd.

This recipe freezes well, so it is a good make ahead appetizer. To freeze, shape the raw meatballs and place them into ziplock bags and freeze. When you are ready to cook them, defrost them in the refrigerator and proceed with cooking instructions.

You can easily make these gluten free by just using gluten free soy sauce in place of regular soy sauce and gluten free bread crumbs. I find the best bread crumbs come from using the ends of frozen gluten free sandwich bread (such as Udi's), just pulse in a food processor to create crumbs.

Teri-Glazed Turkey Meatballs (Recipe from Pretty Delicious by Candice Kumai)
Makes 24 meatballs

1/4 cup honey
2 tbsp reduced sodium soy sauce
1 tsp ground ginger
1 tsp garlic powder

1 1/2 tbsp sesame seeds
1 large egg
1 pound of lean ground turkey
1/2 cup panko bread crumbs
16 scallions-finely chopped (I used closer to 10 scallions)
4 garlic cloves-finely minced (I did not add garlic)
2 tbsp reduced sodium soy sauce
1 tbsp dark sesame oil
2 tsp sea salt
1 tsp freshly ground pepper

1. Make the glaze by whisking together honey, soy sauce, ginger and garlic in a small bowl. Set aside a few tablespoons of glaze to drizzle at the end.

2. If you are making yakitori: soak twenty four 6" bamboo skewers in warm water for 20 minutes.

3. Toast the sesame seeds in a small skillet over medium heat, shaking the pan often, until fragrant and nutty; 1-2 minutes. Transfer seeds to a small plate to cool and set aside.

4. Lightly beat egg in a large bowl. Add in turkey meat, bread crumbs, scallions, garlic, soy sauce, sesame oil, toasted sesame seeds, salt and pepper, mix together well.

5. Form mixture into 24 meatballs or for yakitori: football shaped torpedoes with skewers inserted into each ball.

6. Heat a large non-stick pan to medium-high and spray pan with cooking spray or coat with canola oil. Add the meatballs in batches making sure not to over crowd the pan. Cook on one side about 3-4 minutes, turn the meatballs and brush with glaze on the cooked side. Cook the second side 3-4 minutes and continue to brush each side with glaze until the meat is cooked through. Continue until all the meatballs are cooked. (I like to put my meatballs in a 350 degree oven to keep warm and finish cooking while you finish the batches of meatballs)

7. To serve, drizzle with reserved glaze.

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