Hoisin Glazed Turkey Meatballs

OK people I am completely back on the Macro train.  Not that I was ever off but it sure makes it hard to stay on track with all those delicious treats around, like Guinness Stout Brownies!  These Hoisin Glazed Turkey meatballs are simple to make and keeps you on track with lots of protein.

My cooking style is heavily rooted in Mediterranean cuisine you throw anything Asian my way and I am lost. I will admit it I am completely intimidated by Asian cooking.  That is why I love this recipe, super simple to make and has classic Asian flavors packed into these delicious little meatballs.  Fresh Ginger, green onion, garlic and Hoisin bring and Asian flair to an otherwise bland Turkey meatball.  Here is a little tip when making meatballs!  Through trial and error I have found that when you season the meat before cooking the flavors are more intense and meld into the meat.

Not only are they simple to make, these little meatballs are versatile too!  You can serve them in a lettuce wrap as I did below or you can top a fried rice or noodle bowl with these little jems.  Definitely keeps the high protein low carb Macro eating interesting!

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Ingredients:

• 1/4 Cup  Milk
• 1/4 Cup Panko breadcrumbs
• 1 1/2 lbs Ground Turkey
• 1/4 Cup finely chopped green onion
• 1 Tablespoon minced garlic
• 2 teaspoons minced  ginger
• 2 Tablespoons low sodium soy sauce
• 1 Egg
• 1/2 Cup Hoisin sauce
• 1/4 Cup Blackberry preserves
• 1 head Butter lettuce, leaves separated
• Sesame seeds, for garnish

Directions:

Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.

In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes until the panko has absorbed all of the milk.

Add the ground turkey, green onion, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined.  Be careful not to overmix or the meatballs will have a tougher texture.

Shape the meat mixture into balls using about 3 tablespoons of meat per meatball.  I used a small cookie dough scoop.

Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.

In a small saucepan, whisk together the hoisin sauce and blackberry jam over medium heat.

Remove the meatballs from the oven and transfer them in batches into a large bowl with the glaze, gently tossing to coat.

Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.

Adapted from Just a Taste