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.
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.
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.
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
Directions
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.
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.
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.