Asian Turkey Meatballs (and the Cuisinart Hand Blender winner)

Asian Turkey Meatballs | Very Culinary

by Amy Flanigan on February 18, 2013 · 7 comments

I thought life was rough finding products made without peanuts, due to Haley’s allergy…until I started searching for products without wheat. Holy moly. Eating gluten-free would be a lot of work. 

But some of you are choosing that path voluntarily, or out of necessity (like one of Haley’s friends), so I started digging through my archives to see if any of the recipes qualified. I was happily surprised to see that many of them do! So, I created a gluten-free category on the blog. Lots of good stuff there, so go check it out!

These meatballs are the latest addition. They’re great on their own or served with noodles as a more complete meal. I actually made a double batch and froze them, since I know it won’t be long before we want them again.

Asian Turkey Meatballs
Makes 24 small meatballs
Prep time: 20 minutes
Cook time: 20 minutes

• 1 pound lean ground turkey
• 1 tablespoon minced ginger
• 1 cup cole slaw mix, chopped more
• 1/4 cup chopped scallions (about 3 onions)
• 3 teaspoons soy sauce (low sodium or gluten-free)
• 1 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
Chili-Garlic Sauce:
• 1/4 cup soy sauce (low sodium or gluten-free)
• 1/4 cup water
• 2 tablespoons chili garlic sauce
• 2 tablespoons brown sugar

Preheat oven to 400 degrees.

In a large mixing bowl, gently combine the turkey, ginger, cole slaw mix, scallions, tamari, sesame oil, and salt and pepper with your hands.

Using a small scoop (1.5 tablespoon) or spoon, roll into meatballs and place on a lightly greased cookie sheet.

To make the sauce: in a small bowl, combine the soy sauce, water, chili garlic sauce, and brown sugar. Whisk together until the sugar is dissolved, then divide sauce into two bowls (one for basting and one for dipping.) Set aside.

Bake the meatballs in the oven for 10 minutes. Using one of the bowls of sauce, brush or spoon the liquid over each meatball. Cook for another 5-10 minutes until browned and cooked through.

Serve meatballs with the second bowl of dipping sauce. (Do not use same sauce for basting and dipping to avoid cross contamination.)

(slightly adapted from Aggie’s Kitchen)

Print this recipeSave this recipe



The winner of the Cuisinart Hand Blender Giveaway is Amy Tong. Congrats Amy…I know you’ve been playing for a long time! It finally paid off! You have 48 hours to contact me or a new winner will be chosen.


Leave a Comment

{ 7 comments… read them below or add one }

Stephanie February 22, 2013 at 8:46 am

A good friend of mine is gluten free by necessity, and I honestly don’t know how she does it. It’s taken her many years to perfect and lots (lots!) of nasty stuff to find the good stuff. I guess it’s just one of those things you learn to deal with. Glad to see you’ve got some choices for your readers though! These meatballs sound delish!


Aggie February 19, 2013 at 5:27 pm

Ps…next time I make them I’m freezing too!!


Aggie February 19, 2013 at 5:26 pm

I can’t imagine how hard it must be to find recipes to suit allergies & food sensitivities. It’s hard enough just to get a meal on the table sometimes as it is!
I’m so happy you tried these! They look fantastic! :)


Amy Tong February 18, 2013 at 3:01 pm

Yay…I’m so happy I’ve won. Can’t quite believe when I saw my name as the winner! I’m going to send you an email right after this message. :) And your Asian Turkey Meatballs looks scrumptious! I’m drooling over here!


Joanne February 18, 2013 at 2:03 pm

There are so many days where I think “oh, I didn’t eat much gluten today!” Only to realize…I SO did. that stuff is everywhere! Sneaky.


Lynda February 18, 2013 at 1:05 pm

Those look yummy!


Miss @ Miss in the Kitchen February 18, 2013 at 9:11 am

Love that chili-garlic sauce, these meatballs look supreme!


Previous post:

Next post: