These turkey meatballs are packed with flavor and perfectly tender, making them a great weeknight dinner option. Tossed in a spicy chile-garlic sauce, they bring just the right amount of heat to satisfy your cravings.
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Start by heating your oven to 400°F (200°C) and lightly grease a large baking sheet with cooking spray. In a big bowl, mix together the turkey, crushed corn flakes, egg, chopped scallions, grated ginger, soy sauce, sesame oil, parsley, salt, and minced garlic until everything is well combined. Roll the mixture into small, bite-sized meatballs—about an inch each—and arrange them on the baking sheet.
Next, whisk together the soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to make the spicy glaze. Pop the meatballs into the oven and bake for about 10 minutes, or until they’re no longer pink on the outside. Then, brush the glaze all over the meatballs and put them back in the oven for another 10 to 12 minutes, until the sauce thickens and gets nice and sticky. Serve warm and enjoy!
- Use fresh garlic and chiles for the best flavor and aroma.
- Don’t overmix the meat to keep the meatballs tender and juicy.
- Brown the meatballs well before adding the sauce to develop a rich, deep flavor.
These meatballs are packed with bold flavors and just the right amount of heat. They offer a perfect balance between spicy and savory, making them a satisfying meal that’s easy to prepare. Plus, they’re great for both weeknight dinners and casual gatherings.
Serve these meatballs over steamed rice or noodles to soak up the spicy sauce. They also pair well with a simple green salad or roasted vegetables for a complete meal. Garnish with chopped fresh herbs like cilantro or green onions for extra freshness.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep them moist. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.
