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Chef Megan Mitchell

Online Cookbook

Turkey Meatballs with Ginger and Garlic

Turkey Meatballs with Ginger and Garlic


  • 1 pound ground turkey, dark meat
  • 1 tsp. freshly grated ginger
  • 1 garlic clove, minced
  • 2 green onions, minced
  • 1 tsp. toasted sesame oil
  • 3 tbsp. low sodium soy sauce
  • 3/4 cup panko breadcrumbs
  • Vegetable oil, for shallow frying
  • 2 tbsp. honey
  • 1 tbsp. Sambal Oelek
  • 1 tbsp. rice wine vinegar


  1. In a bowl combine the ground turkey, ginger, garlic, green onions, sesame oil, soy sauce and panko. Mix thoroughly.

  2. In a large, high sided cast iron pan add enough oil to cover the bottom by about 1/4 inch. Bring up to heat over medium. 

  3. Using a small ice cream or cookie scoop, portion out the meatballs. They should be about 1 inch round. Roll into a ball shape and place in the heated oil.

    Brown on all sides and cook all the way through. They are small enough that they should cook through in 7-8 minutes.

    Alternately you can brown the meatballs in the oil and then place in a preheated 350F oven and finish cooking for 5-6 minutes. 

  4. While the meatballs cook make the sauce. In a small bowl combine the honey, Sambal and vinegar. Whisk together and set aside until needed.

  5. Remove the meatballs from the oil and drain on a paper towel lined plate. Serve warm with the sweet and spicy dipping sauce.


    Recipe Courtesy of Megan Mitchell

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