I am salivating just looking at these photos, because these meatballs are to DIE for.
Plus, they have one SECRET vegetable ingredient.
Can you guess? The next photo may give you a hint!
This vegetable is yellow and it's family members with tons of veggies in season currently.
I usually make my ground turkey or chicken meatballs with mushrooms, which I pulverize in my food processor and then add into the meat mixture. It add tons of texture and moisture, but it isn't always the quickest approach.
So as I was feeling lazy (and hungry), I saw the yellow squash in my fridge, grated that baby up and in it went!
It added great moisture, which ground turkey often needs. Plus, with the scallion, garlic and soy sauce, these meatballs are bursting with flavor.
Let's get cooking!
Total Meatballs: About 22
1 lb ground turkey, 99% lean
1 scallion, sliced thinly (about 2 tbsp sliced)
1 large or 2 small yellow squash, grated (about 1.5 cups grated)
1/4 tsp ground ginger
1/2 tsp garlic powder
1 tbsp low-sodium soy sauce
1/4 tsp coarse kosher salt
1/4 tsp ground black pepper
1/4 cup panko breadcrumbs
1 tsp sesame oil
Pinch red pepper flakes (optional)
1 tbsp peanut butter
1/2 tsp ketchup
1 tbsp hoisin
2 tbsp low sodium soy sauce
1/2 tsp rice wine vinegar
1/4 tsp garlic powder
1/2 tbsp honey
1/4 cup water
1 tbsp sliced scallion
1/4 tsp sesame seeds
1. Preheat oven to 350 degrees. Grate yellow squash. Using cheese cloth or kitchen towel (or several paper towels, like I used), squeeze out excess moisture to squash.
2. Add squash to remaining meatball ingredients. Using ice cream scoop, or measuring spoons, make meatballs using 1.5 tbsp measure. Roll and place onto baking sheet, lined with parchment paper. Bake in the oven for 16-20 minutes, or until meatballs fully cooked.
3. While meatballs bake, combine ingredients for glaze. Bring to boil and allow to simmer until the sauce thickens.
4. Serve meatballs with glaze on top, garnish with sesame seeds and sliced scallion.
There you have it!
These were tender, moist and perfectly cooked! The sauce adds a richness, with tons of that umami flavor from the soy sauce.
These are perfect for dinner, or to serve as a party food. Add a few toothpicks and you have fun appetizer!
I served these with a side of brown rice and some roasted broccoli on the side. This would also be really good with some noodles, for a take on lo-mein. Or they are good without a starch, just throw some veggies on the side and there you go!
However you do it, make it how you LOVE it and I hope you enjoy!
Lots of LOVE,