Asian Meatballs

Just a few simple ingredients (that you probably have on hand!) make this dish better than takeout.

• Teryaki sauce

• soy sauce

• sesame seeds

• sriracha

• Brown rice

• Honey

• Wine (not for the recipe, but pour yourself a glass!)

Asian Meatballs

-       1 lb ground turkey (can also use ground chicken or ground beef!)

-       1 small bunch (~5 onions) of green onions, chopped

-       ¼ cup Worcestershire sauce

-       1 egg

-       ½ cup panko breadcrumbs

-       1 teaspoon garlic powder

-       ¼ teaspoon red pepper flakes

-       ½ teaspoon salt

-       ¼ teaspoon black pepper

For the Asian Glaze

-       1 tablespoon sesame oil

-       ½ red onion

-       1/3 cup soy sauce

-       1 tablespoon Sriracha hot sauce

-       1 tablespoon honey

-       1 teaspoon garlic powder

-       Pinch of salt

Air Fryer Cooking Instructions

1.     Mix together all the ingredients for the meatballs in a mixing bowl. Using a cookie scoop or a small spoon, scoop out the meat mixture and form into a meatball shape with your (clean!) hands. Continue until all meat has been used—I usually get about 20-24 meatballs.

2.     Put half the meatballs into the air fryer and at 400 degrees for 15 minutes. Repeat with the other half.

Oven Cooking Instructions.

1.     Preheat oven to 375 degrees. Prepare a cookie sheet with aluminum foil and spray with nonstick spray.

2.     Mix together all the ingredients for the meatballs in a mixing bowl. Using a cookie scoop or a small spoon, scoop out the meat mixture and form into a meatball shape with your (clean!) hands. Continue until all meat has been used—I usually get about 20-24 meatballs.

3.     Place all meatballs about an inch apart on the cookie sheet. Cook for 25-30 minutes or until meatballs are cooked through.

For the Glaze:

1.     Cook onions and sesame oil in a heavy bottom pot (I use my Dutch oven) at medium heat for 3-5 minutes until softened. Add remaining ingredients.  

2.     Bring to a boil for about 30 seconds. Reduce to a simmer and let simmer uncovered for about 5-10 minutes until the sauce thickens.

3.     Add meatballs and let cook for another minute until all meatballs are coated.

I usually serve this with brown rice and roasted or steamed broccoli for a quick and healthy meal. I also top the meatballs with sesame seeds on top for a jazzy special touch. Enjoy!