flavorful turkey meatballs are coated in a spicy chile-garlic glaze that adds the perfect kick to every bite. Easy to make and packed with bold taste, they’re a delicious way to spice up your weeknight dinner.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Helpful Cooking Tips
Use fresh garlic for the best flavor and avoid pre-minced garlic if possible.
Make sure not to overmix the meat to keep the meatballs tender.
If the glaze thickens too much, add a splash of water or broth to loosen it up.
Ingredients
0/15
Why This Recipe Is So Popular
These meatballs pack a bold punch with a perfect balance of heat and garlic flavor. They are juicy and tender inside, with a sticky, spicy glaze that makes every bite exciting. Great for anyone who loves a little kick in their meal.
Step 1
Heat 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 meatballs, about an inch in size, and place them evenly on the baking sheet.
Step 2
Whisk together the soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to create the glaze. Pop the meatballs into the oven and bake for about 10 minutes, or until they’re no longer pink on the outside. Take them out, brush or spoon the glaze over the meatballs, then return them to the oven for another 10 to 12 minutes until the glaze thickens and gets sticky. Let them cool slightly before serving and enjoy!
52
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Recommendations
Serve these meatballs over steamed rice or noodles to soak up the glaze. They also work well as an appetizer with toothpicks or alongside a fresh green salad to balance the spice.
How To Freeze This Dish
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them moist. You can also freeze cooked meatballs for up to 2 months; thaw before reheating.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken works well as a substitute and will give similar results.
What can I use instead of corn flake crumbs?
You can substitute with breadcrumbs, crushed crackers, or panko for similar texture.
How spicy is the chile-garlic paste?
It adds a moderate heat, but you can adjust the amount based on your spice preference.
Can I make these meatballs ahead of time?
Yes, you can prepare and bake them in advance; just reheat and add the glaze before serving.
What can I use if I don’t have palm sugar?
Brown sugar or honey can be used as a substitute in the glaze.
Can I cook these meatballs on the stovetop instead of baking?
Yes, you can pan-fry them over medium heat until cooked through, then add the glaze.
How do I know when the meatballs are fully cooked?
They should be no longer pink inside and reach an internal temperature of 165°F (74°C).
Can I freeze the meatballs?
Yes, freeze cooked and glazed meatballs in an airtight container for up to 3 months.
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