These make a great starter (served on a toothpick) or over rice/noodles for lunch or dinner
Hoisin-Glazed Turkey Meatballs
Makes: 26 Meatballs. Active Time: 20 minutes. Total Time: 30 minutes.1 WW+ Point per Meatball!
2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup finely drained, chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice black and/or white sesame seeds, for garnish
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Whisk Tamari or soy sauce, sesame oil, ginger, sambal or crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.
- Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.
- Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.
*ingredient note: Available in the Asian section of large supermarkets and health food stores.
