DifficultyBeginner

Looking for flavourful sticky, slightly sweet meatballs with a gingery Asian kick, then you have got to make these! They make a perfect appetizer for parties, gatherings or as a main dish over rice, quinoa or even potatoes. The raw meatball mixture can be made a day before then cooked the following day.

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 1 lb ground turkey
 3 green onions, chopped
 2 tbsp minced garlic (about 5 cloves)I use a microplane grater
 1 tbsp minced gingerI use a microplane grater
 1 egg
 ½ cup gluten free breadcrumbs
 2 tbsp siracha sauce
 ½ bunch cilantro stems and leaves, chopped
 1 ½ tsp coco aminos
 1 tsp toasted sesame oil
Glaze
  cup sugar free/ fruit juice sweetened apricot jam
 1 -2 tbsp siracha sauce
 1 ½ tbsp red wine vinegar
 1 tbsp coco aminos
 1 tbsp toasted sesame oil
1

Mix all of the meatball ingredients in a large bowl or add all of the ingredients, except turkey to a food processor and pulse until combined. Preheat oven to 375 F.

2

Form into small balls and place on a parchment lined rimmed baking sheet. Bake for 10 minutes, turn meatballs and then bake for another 10 minutes and remove once fully cooked. While meatballs bake, start the glaze.

Glaze
3

Place glaze ingredients in a small saucepan and cook over medium heat for 5-10 minutes or until slightly thickened. Remove from heat and brush meatballs with the glaze and serve.

Ingredients

 1 lb ground turkey
 3 green onions, chopped
 2 tbsp minced garlic (about 5 cloves)I use a microplane grater
 1 tbsp minced gingerI use a microplane grater
 1 egg
 ½ cup gluten free breadcrumbs
 2 tbsp siracha sauce
 ½ bunch cilantro stems and leaves, chopped
 1 ½ tsp coco aminos
 1 tsp toasted sesame oil
Glaze
  cup sugar free/ fruit juice sweetened apricot jam
 1 -2 tbsp siracha sauce
 1 ½ tbsp red wine vinegar
 1 tbsp coco aminos
 1 tbsp toasted sesame oil

Directions

1

Mix all of the meatball ingredients in a large bowl or add all of the ingredients, except turkey to a food processor and pulse until combined. Preheat oven to 375 F.

2

Form into small balls and place on a parchment lined rimmed baking sheet. Bake for 10 minutes, turn meatballs and then bake for another 10 minutes and remove once fully cooked. While meatballs bake, start the glaze.

Glaze
3

Place glaze ingredients in a small saucepan and cook over medium heat for 5-10 minutes or until slightly thickened. Remove from heat and brush meatballs with the glaze and serve.

Siracha Glazed Turkey Meatballs (Gluten & Soy Free)