Honey Garlic Meatballs
Baked honey garlic meatballs are infused with garlic, soy sauce and ginger and served with a delectable honey garlic sauce for drizzling on top of your rice bowl.
Yield: 20 -22 meatballs
Ingredients
For the meatballs:
- 1.25 pounds lean ground turkey, such as 93% lean
- ½ cup Panko breadcrumbs
- 3 cloves garlic, minced
- 1 large egg
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (or sub black pepper)
For the sauce:
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic
- ¼ teaspoon red pepper flakes (or sub black pepper)
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
- In a large bowl, combine the ground turkey, Panko breadcrumbs, garlic, egg, soy sauce, Worcestershire sauce, ground ginger and red pepper flakes.
- Use a fork to get the mixture combined then use your hands to gently get it all the way mixed. Don’t overwork it.
- Roll the mixture into small balls (about the size of a golf ball) and place on the prepared baking sheet. You should get roughly 21-23 meatballs.
- Bake the meatballs at 400 for about 20 minutes, or until cooked through.
- Meanwhile, make the sauce. Combine all of the sauce ingredients in a small bowl and stir well with a whisk or fork until combined.
- Serve the cooked meatballs hot with sauce drizzled over top. Enjoy!
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Notes
Storage: Let the meatballs cool then store in a covered container in the refrigerator for up to 5 days or in the freezer for up to 5 months.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 212mg | Potassium: 105mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg
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