THE RECIPE JOURNAL · Main Course
Asian Turkey Balls with a Zesty Chile-Garlic Sauce
These flavorful turkey balls are packed with savory spices and perfectly complemented by a zesty chile-garlic sauce that adds just the right amount of heat. They make a fun and easy appetizer or a tasty main dish for any night.
FROM THE KITCHEN • Asian Turkey Balls with a Zesty Chile-Garlic Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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.
02
Step 2
Next, whisk together the soy sauce, water, chile-garlic paste, and palm sugar in a small bowl to make the glaze. Pop the meatballs into the oven and bake for around 10 minutes, or until they’re no longer pink on the outside.
03
Step 3
Take them out briefly and spoon the glaze over each meatball, making sure they’re well coated. Return them to the oven and bake for another 10 to 12 minutes, until the glaze is nice and thick. Once done, let them cool slightly before serving and enjoy!
Why you’ll love it
These turkey balls are packed with bold flavors and a perfect balance of spicy and savory. They offer a healthier twist on a classic favorite without sacrificing taste. Plus, they cook quickly, making them great for busy weeknights.
How to serve
Serve the meatballs over steamed jasmine rice or alongside stir-fried vegetables for a complete meal. They also pair well with crunchy lettuce wraps or cold noodle salads to balance the heat of the sauce.
Storage & leftovers
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 the cooked meatballs for up to 2 months; thaw overnight before reheating.
