These turkey meatballs are juicy, flavorful, and coated in the perfect honey-garlic glaze thanks to NAKANO® Seasoned Rice Vinegar. Bright, sticky, sweet, tangy… everything you want in a healthy weeknight dinner.
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In a bowl, combine the ground turkey, egg, breadcrumbs, 2 cloves minced garlic, white parts of the green onions, 1 tsp grated ginger, salt, and pepper. Mix gently until just combined.
Roll the mixture into meatballs and place them on a lined baking sheet.
Cook at 400°F for 12–14 minutes, or until the meatballs are golden and cooked through.
In a skillet, whisk together NAKANO® Seasoned Rice Vinegar, honey, soy sauce, 2 cloves minced garlic, green parts of the green onions, and 1 tsp ginger.
Simmer on low–medium heat for 3–5 minutes until slightly thickened, stirring frequently.
Add the cooked meatballs to the skillet and toss until fully coated and glossy.
Finish with sesame seeds and more green onions before serving.
Do not overmix the meatball mixture to keep them tender and juicy.
For a thicker glaze, simmer for an extra minute or two.
Serve with steamed rice or noodles for a complete meal.
Can I use ground chicken instead of turkey?
Yes, ground chicken can be used as a substitute for turkey in this recipe.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the fridge for up to 24 hours before cooking.
What can I use instead of breadcrumbs?
You can use crushed crackers or almond flour as a substitute for breadcrumbs.
Is the glaze gluten-free?
The glaze can be made gluten-free by using a gluten-free soy sauce.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
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