Ingredients:

  • 5 lb (680 g) lean ground turkey (93% lean or higher)
  • 1/2 cup (50 g) Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 Tbsp (30 ml) fresh ginger, finely grated
  • 4 cloves garlic, minced
  • 1/2 cup (50 g) spring onion (scallions), thinly sliced
  • 2 Tbsp (30 ml) soy sauce or tamari (low sodium)
  • 1 Tbsp (15 ml) toasted sesame oil
  • 2 Tbsp (30 ml) high smoke-point oil (e.g., canola, peanut, or vegetable oil) for searing
  • 1/4 cup (60 ml) soy sauce or tamari (low sodium) for glaze
  • 1/4 cup (80 g) honey or maple syrup for glaze
  • 2 Tbsp (30 ml) rice vinegar (unseasoned) for glaze
  • 1 tsp (5 ml) cornflour (cornstarch) mixed with 1 Tbsp (15 ml) cold water (slurry) for glaze
  • 1 Tbsp (15 ml) toasted sesame seeds for garnishing
  • Extra sliced spring onion for finishing

Instructions:

  1. Combine the ground turkey, Panko, beaten egg, grated ginger, minced garlic, sliced spring onion, 2 Tbsp soy sauce/tamari, and sesame oil in a large mixing bowl. Mix gently just until combined; avoid overmixing to keep the meatballs tender.
  2. Shape the mixture into approximately 1.5-inch (4 cm) meatballs and place them on a parchment-lined tray. Refrigerate for a minimum of 15 minutes to firm them up.
  3. Heat the 2 Tbsp of high-smoke point oil in a large frying pan over medium-high heat until shimmering.
  4. Sear the chilled meatballs in batches if necessary, turning often, for 3–4 minutes until golden brown on all sides.
  5. Reduce the heat to medium-low, cover loosely, and continue cooking for 5–8 minutes until the internal temperature reaches 165°F (74°C). Remove the cooked meatballs and set aside.
  6. In a small saucepan, whisk together the 1/4 cup soy sauce/tamari, honey/maple syrup, and rice vinegar. Bring to a gentle simmer over medium heat.
  7. Whisk the cornflour/water slurry again, then slowly pour it into the simmering sauce, stirring constantly until the glaze thickens significantly. Remove immediately from the heat.
  8. Return the cooked meatballs to the pan or a clean mixing bowl. Pour the sticky glaze over them and gently toss until they are fully coated.
  9. Transfer to a serving platter and garnish generously with toasted sesame seeds and extra sliced spring onion before serving.