Ginger Scallion Meatballs

Easy turkey, ginger-scallion meatballs with a soy, ginger, and garlic glaze

Number of Meatballs: 10 - 12 meatballs

Estimated Cost Per Batch: $8.75

Ingredients

(For the meatballs)

- 3/4 lb of ground turkey

- 1/4 cup of panko bread crumbs

- 1 tbsp of soy sauce

- 1 tbsp of rice vinegar

- 2 tbsp of finely chopped ginger 

- 2 tbsp of finely chopped scallions

- 1/2 tsp of freshly cracked black pepper

(For the glaze)

- 1/3 cup of soy sauce

- 1 tbsp of rice vinegar

- 1 tsp of coconut palm sugar

- 1 tsp of honey

- 1/2 tsp of freshly cracked black pepper

- 1 tbsp of finely chopped ginger

- 1 tbsp of finely chopped scallions

- 1 garlic clove, minced

Directions

1)  Pre-heat oven to 375 degrees.

2) Grease a baking sheet with non-stick cooking spray.

3) In a separate bowl all the ingredients for the glaze and whisk until combined, set aside.

4) In another larger bowl, combine all the ingredients for the meatballs and knead until combined. Cover with plastic wrap and set in it in the fridge for 10-15 minutes.

5) Remove the meatball mixture from the fridge and form into balls about 1 & 1/2 inches in diameter.

6) Bake for 15 minutes.

7) Heat 1 tsp of canola oil in a wok or saute pan at a low-medium heat.

8) Remove meatballs from oven and brown in the wok or saute pan.

9) Add in the glaze mixture and toss until meatballs are full coated.

10) Remove the meatballs from the wok or saute pan and place in serving plate.

11) Leave the glaze mixture in the wok or saute pan and set it to a low heat.

12) Once the liquid starts to caramelize, turn off the heat and use the glaze to coat the meatballs.

13) Serve immediately.