These fun and easy spicy Asian meatballs are juicy, tangy and spicy! They are baked right in the oven and dipped in a flavorful glaze creating a perfect bite
- 2 pounds ground turkey (you can also use, ground beef or chicken)
- 4 scallions sliced thinly
- 3 tsp sesame oil
- 1 cup Panko breadcrumbs
- 1 tbsp ground ginger
- 5 garlic cloves minced on the microplaner
- 2 eggs
- 1/4 cup soy sauce
- few squirts of siracha (depending how spicy you like it)
- 1/2 cup hoisen sauce
- 1/4 cup honey
- 1/2 cup rice wine vinegar
- 2 garlic cloves (minced)
- 1 tsp sesame oil
- 2 tsp minced ginger
- juice of half a lemon
- First pre-heat your oven to 400-degrees.
- Combine turkey, ginger, garlic, siracha, soy sauce, sesame oil, Panko, scallions and eggs. Mix with hands until thoroughly combined. Make sure not to overwork the mass. Taste a tiny little piece for seasoning and spice by frying up a small piece of the mixture on a frying an quickly.
- Shape into little meatballs. About 1 inch in diameter. You want them just a tad bigger than bite size. I got about 30 out of them. You will want them a bit smaller if these are for an appetizer.
- Place them in the oven and bake for 10-12 minutes or until no longer pink on the inside.
- While they are baking combine hoisen sauce, sesame oil, garlic, ginger, rice wine vinegar, honey and lemon juice in a small sauce pan over medium heat until the sauce is combined and heated through.
- Remove the meatballs from the oven and let rest for 5 minutes.
- Dunk into the glaze so they are completely coated and serve. Make sure to taste the sauce as you go as well. Some people like it a bit more tart, others a bit more sweet.
- Garnish with sesame seeds and sliced scallions.
- Category: Appetizer
- Cuisine: Asian