Eggless Asian Turkey Meatballs with Ginger and Sesame
Total time42 min
Prep time20 min
Cook time22 min
5.0(6)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground turkey
- ⅓ cup gluten free breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp tamari
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 2 tsp toasted sesame oil
- 3 green onions, thinly sliced (white and light green parts for meatballs, dark green tops reserved for garnish)
- ½ tsp ground black pepper
For the glaze
- ¼ cup tamari
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- 1 tsp arrowroot powder
- 1 tbsp cold water
For serving
- 1 tbsp sesame seeds, for serving (optional)
- 2 green onion tops, thinly sliced, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, egg, 2 tbsp tamari, grated ginger, garlic, sesame oil, the white and light green parts of the sliced green onions, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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