These flavorful turkey meatballs are packed with savory spices and finished with a spicy chili-garlic glaze that adds the perfect kick. They’re quick to make and perfect for a tasty weeknight dinner or appetizer.
Start by heating your oven to 400°F (200°C) and lightly grease a large baking sheet with cooking spray. In a big bowl, mix together the ground turkey, crushed corn flakes, egg, chopped scallions, grated ginger, soy sauce, sesame oil, parsley, salt, and minced garlic until everything is well combined. Roll the mixture into small meatballs, about an inch in size, and place them evenly on the baking sheet.
In a separate bowl, whisk together soy sauce, water, chili-garlic paste, and palm sugar to make the glaze. Pop the meatballs in the oven and bake for about 10 minutes, or until they’re no longer pink on the outside. Then, brush or spoon the glaze over the meatballs and return them to the oven for another 10 to 12 minutes, until the glaze thickens and gets sticky. Let them cool just a bit before serving—they’re delicious warm!
- Use a light touch when mixing the meat to keep the meatballs tender.
- Browning the meatballs in a hot pan before baking adds extra flavor and texture.
- If the glaze is too thick, add a splash of water to loosen it up for easier coating.
These meatballs offer a perfect balance of spicy, sweet, and savory flavors. They are quick to make and great for a weeknight dinner or meal prep. Plus, using turkey keeps them lean and healthy without sacrificing taste.
Serve these meatballs over steamed jasmine rice or alongside stir-fried vegetables. They also work well as a protein-packed topping for noodles or in lettuce wraps for a fresh, low-carb option.
Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or sauce to keep them moist. You can also freeze cooked meatballs for up to 2 months; thaw overnight before reheating.
