Asian Inspired Ginger Turkey Meatballs
These lettuce wraps are a party in a leaf: sweet-and-spicy turkey meatballs glazed with brown sugar, crisp Asian slaw with citrus notes, and a bright ponzu dip. Refreshing, punchy, and just messy enough to be fun.
Serves 20
Ingredients
- 1 1/4 pounds lean ground turkey
- 1/4 cup white onion (minced)
- 1 large garlic clove (grated)
- 1 teaspoon grated orange zest
- 1 teaspoon Chinese 5 spice
- 1/2 teaspoon fresh ginger (grated)
- 1/2 teaspoon Sriracha Hot Chili Sauce
- 1/2 cup panko bread crumbs
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce or tamari sauce
- 1 heaping tbsp of green onion (chopped)
- 1/2 tablespoon fresh cilantro (chopped)
- 1 egg white
- 1/4 cup brown sugar to top meatballs
- 2 1/2 pounds lean ground turkey
- 1/2 cup white onion (minced)
- 2 large garlic clove (grated)
- 2 teaspoons grated orange zest
- 2 teaspoons Chinese 5 spice
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon Sriracha Hot Chili Sauce
- 1 cup panko bread crumbs
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce or tamari sauce
- 2 heaping tbsp of green onion (chopped)
- 1 tablespoon fresh cilantro (chopped)
- 2 egg white
- 1/2 cup brown sugar to top meatballs
- 6 1/4 pounds lean ground turkey
- 1 1/4 cups white onion (minced)
- 5 large garlic clove (grated)
- 5 teaspoons grated orange zest
- 5 teaspoons Chinese 5 spice
- 2 1/2 teaspoons fresh ginger (grated)
- 2 1/2 teaspoons Sriracha Hot Chili Sauce
- 2 1/2 cups panko bread crumbs
- 5 tablespoons hoisin sauce
- 5 tablespoons soy sauce or tamari sauce
- 5 heaping tbsp of green onion (chopped)
- 2 1/2 tablespoons fresh cilantro (chopped)
- 5 egg white
- 1 1/4 cups brown sugar to top meatballs
- 12 1/2 pounds lean ground turkey
- 2 1/2 cups white onion (minced)
- 10 large garlic clove (grated)
- 10 teaspoons grated orange zest
- 10 teaspoons Chinese 5 spice
- 5 teaspoons fresh ginger (grated)
- 5 teaspoons Sriracha Hot Chili Sauce
- 5 cups panko bread crumbs
- 10 tablespoons hoisin sauce
- 10 tablespoons soy sauce or tamari sauce
- 10 heaping tbsp of green onion (chopped)
- 5 tablespoons fresh cilantro (chopped)
- 10 egg white
- 2 1/2 cups brown sugar to top meatballs
Directions
First, make the Ponzu Sauce.
- This sauce needs to sit for about 45 minutes after combining the ingredients so if you're making this all in one go, start here and it will be ready at the same time as the meatballs. In a saucepan, mix together the sugar, lime juice, orange juice, mirin, soy sauce, and rice vinegar.
- Let the mixture sit for about 45 minutes without cooking.
- After sitting for 45 minutes, bring it to a boil over medium heat, then remove it immediately.
- Let it cool, strain into a bowl, and stir in sesame seeds and green onion if you like.
While your Ponzu Sauce is sitting, make the Meatballs. - Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground turkey, onion, garlic, orange zest, Chinese 5 spice, ginger, Sriracha, panko breadcrumbs, hoisin sauce, soy sauce (or tamari), green onion, cilantro, and the egg white. Mix everything together until well combined.
- Form the mixture into meatballs a little smaller than golf balls (you should get about 20).
- Place the meatballs on a greased baking sheet about 2 inches apart.
- Sprinkle a little brown sugar on top of each meatball.
- Bake for 15 minutes, until the meatballs are cooked through and glazed.
For the Asian Coleslaw: - In a small bowl, whisk together the vegetable oil, lemon juice, rice vinegar, tamari, brown sugar, and ginger.
- In a large bowl, combine the coleslaw mix, cilantro, green onion, almonds, and orange segments.
- Pour the dressing over the slaw, toss well, then cover and refrigerate until ready to serve.
To Assemble the Wraps - Lay out your butter lettuce leaves.
- Add a spoonful of coleslaw and a couple of meatballs.
- Drizzle with ponzu sauce.
- Wrap it up and enjoy!