Hoisin Glazed Chicken Meatballs
Hoisin Glazed Chicken Meatballs
Prep time
Cook time
Total time
Wonderful spicy appetizer and low in sodium too!
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 2 tbsp reduced-sodium Tamari or Soy Sauce
- 1 tbsp toasted sesame oil
- 2 tsp finely grated fresh ginger root, preferably grated with a rasp-style grater
- 1 tsp Sambal Oelek sauce or ½ teaspoon crushed red pepper
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 scallions, minced plus sliced scallion greens for garnish, divided
- ½ cup drained, finely chopped water chestnuts
- 1 pound lean ground turkey
- ¼ cup purchased Hoisin Sauce
- 2 tbsp chopped fresh cilantro leaves (coriander)
- 1 tbsp freshly squeezed lime juice
- Black and/or white sesame seeds, for garnish
- *ingredient note: Available in the Asian section of large supermarkets and health food stores.
Instructions
- Preheat oven to 400°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.