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Asian Party Meatballs

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Be the star of your next party by serving a batch of these Asian Party Meatballs from Anne Colagioia. Made with lean ground turkey, this supremely tasty meatballs recipe is lower in fat and calories. This baked meatballs recipe is one of the best party food recipes around.

Notes

If you are following a gluten free diet, be sure that the soy sauce, hot sauce, and duck sauce are all gluten free. To save work and time you can substitute the entire dipping sauce recipe with a warmed up bottle of your favorite Asian sauce.


For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.


To see exactly how Anne makes this meatballs recipe, watch this cooking video:





Preparation Time10 min

Cooking Time25 min

Ingredients

  • MEATBALLS:
  • 20 ounce lean ground turkey
  • 8 ounce sausage
  • 3 scallions, finely minced
  • 1 clove garlic, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • 1/2 small carrot, grated
  • 1 tablespoon hot sauce (Sambal, Sriracha, or your favorite hot sauce)
  • 1 tablespoon soy sauce
  • 1 tablespoon duck sauce
  • 1 teaspoon Chinese five spice
  • 1 egg
  • Hot pepper flakes, to taste
  • DIPPING SAUCE:
  • 1/3 cup honey
  • 1/2 cup apricot jam
  • 2 tablespoon soy sauce
  • 1/2 cup orange juice
  • 1 teaspoon red pepper flakes
  • 1/2 cup water

Instructions

  1. Preheat the oven to 375 degrees F or 190 degrees C.
     
  2. In a small bowl, stir together the scallions, garlic, ginger, carrot, hot sauce, soy sauce, duck sauce, five spice, egg and hot pepper flakes, then set it aside.
     
  3. In a large bowl, combine the sausage and ground turkey until it is well mixed then add the spice mixture and mix thoroughly so that the seasonings are well distributed throughout the meat.
     
  4. Form the meat mixture into small balls (1 1/2 inches in diameter) and place them onto a foil lined baking sheet sprayed with nonstick spray. Also, spray the tops of the meatballs with nonstick spray since it will help in the browning process. Bake them for 15 minutes then turn them over and bake them for an additional 10 minutes.
     
  5. For the sauce in a large shallow sauté pan, over a medium heat, combine all of the sauce ingredients and gently stir as you heat everything together. Bring the mixture to a boil then reduce the heat and simmer for 5 minutes.
     
  6. Add the finished meatballs to the sauce and toss them gently to coat them before serving. The extra sauce can be served on the side for dipping.

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