Name: Turkey Meatballs
Prep time: 30 min
Total time: 50 min
Yield: 4 - 6 serving(s)
Ingredients: Olive oil, for drizzling; 2 lb. ground turkey (85/15); 1 small onion, grated (about 1/2 c.); 1/4 c. plain breadcrumbs; 1/4 c. rolled oats, roughly chopped; 2 tbsp. Worcestershire sauce; 3/4 tsp. kosher salt; 1/4 tsp. ground black pepper; 1/2 c. soy sauce; 1/4 c. mirin; 2 tbsp. light brown sugar; 1 tbsp. freshly grated ginger; 2 garlic cloves, grated; 2 tsp. cornstarch; 2 tsp. water; 1/4 c. Greek yogurt; Zest and juice of 1 lemon (about 1 tbsp. zest and 2 tbsp. juice); 2 tbsp. finely chopped parsley; 2 tbsp. finely chopped dill; Kosher salt, to taste; Ground black pepper, to taste

Step 1For the meatballs: Preheat the oven to 375°F. Line a half sheet tray with aluminum foil, drizzle with olive oil, and set aside.

Step 2In a large bowl, thoroughly combine the ground turkey, onion, breadcrumbs, oats, Worcestershire sauce, salt, and pepper. Using a small cookie scoop or your hands, form 1 1/2-inch meatballs, and transfer to the prepared sheet tray. Drizzle with olive oil, then bake until the meatballs are lightly browned and cooked through, 18 to 22 minutes.

Step 3While the meatballs bake, make the sauce, or sauces. For the soy-ginger sauce: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a low boil over medium-high heat. Meanwhile, whisk together the cornstarch and water. When the sauce is bubbling, add the cornstarch slurry, whisking constantly. Continue cooking until the sauce has thickened enough to coat the back of a spoon, about 1 minute. Keep warm until ready to serve alongside the meatballs.

Step 4For the lemon-herb yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon zest and juice, parsley, and dill. Season with salt and pepper, and serve alongside the meatballs.

Turkey Meatballs

Ingredients

Meatballs

Soy-Ginger Sauce

Lemon-Herb Yogurt Sauce

Directions

Main Courses