Ingredients

The following ingredients have 22 Servings
  • 1 1/2 pounds ground turkey (see note)
  • 1/4 cup breadcrumbs (panko, homemade, or storebought)
  • 2 tablespoons milk
  • 2 cloves garlic (about 2 teaspoons, finely minced or pressed through a garlic press)
  • 1-2 teaspoons minced fresh ginger (see note)
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 green onions (white and green parts finely chopped)
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1/2 tablespoon fresh orange zest
  • 1/4 cup brown sugar
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic (about 1/2 - 1 teaspoon finely minced or pressed through a garlic press)
  • 1 1/4 tablespoons cornstarch

Instruction

  • Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don't have that kind of pan).
  • For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).
  • Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.
  • Bake for 15 minutes or until cooked through.
  • Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).
  • For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.
  • Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).