Description
Flavorful, easy, teenager-pleasing meatballs that make a great meal and delicious leftovers.
Ingredients
Scale
For the Sauce:
- ¼ cup less sodium soy sauce
- ¼ cup sweet chili sauce
- 2 tablespoons hoisin
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon gochujang paste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup water
For the meatballs:
- 1½ pounds ground turkey or chicken
- 1½ tablespoons minced ginger
- 1 teaspoon minced garlic
- 1/3 cup chopped green onions
- 1 tablespoon less sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 large egg
- ½ cup panko breadcrumbs
- ½ teaspoon ground black pepper
Other:
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
- Extra green onions for garnish, optional
Instructions
- Preheat oven to 375 degrees. Line sheet pan with parchment paper.
- In a medium bowl, whisk all sauce ingredients.
- In a large bowl, vigorously mix all meatball ingredients until well combined. Divide into 12 portions (a generous ¼ cup each), rolling between palms to shape into balls. Place on prepared sheet pan.
- Heat vegetable oil over medium-high heat in a large skillet. Add meatballs and cook 6-8 minutes or until browned, turning halfway through to brown both sides. Reduce heat to medium if browning too quickly. Transfer back to sheet pan with parchment paper and place in oven. Bake meatballs 12-15 minutes or until internal temperature reaches 165° F.
- Place skillet back over medium heat and pour in sauce; scrape up any browned bits and heat sauce to a boil. Reduce heat to low and simmer until reduced to 1 cup.
- Transfer meatballs back to skillet with sauce and stir to coat. Sprinkle with sesame seeds and green onion to serve!
Notes
It’s ok to place the seared meatballs back on the same sheet pan with parchment paper since all of it is going into the oven and cooked to temperature.