There’s something truly delightful about the moment when homemade meatballs hit the hot skillet. The sizzle captivates my senses, carrying the enticing aroma of ginger and soy that fills the kitchen. This recipe for Scallion Meatballs with Soy-Ginger Glaze elevates simple ingredients into a flavorful feast that will have your family and friends asking for seconds.
On a day when I wanted to break free from the fast food routine, I found myself experimenting with ground turkey, fresh scallions, and a luscious sauce that perfectly balances savory and sweet. With just a handful of ingredients, these juicy meatballs are simple to make and absolutely irresistible, whether you’re serving them as an appetizer or a satisfying main dish.
What I love most is their versatility—adapt them to fit any occasion, add your favorite spices for an extra kick, or serve them over a bed of rice for a wholesome meal. Ready in no time, these meatballs are bound to become a new favorite in your household!
Why are Scallion Meatballs With Soy-Ginger Glaze a Must-Try?
Flavor Explosion: These meatballs pack a punch with the delightful combination of ginger and soy glaze, ensuring every bite is a festival of taste.
Quick and Easy: With minimal prep time, you can whip up this dish in under 30 minutes—perfect for busy weeknights!
Perfectly Balanced: The sweet-savory sauce beautifully complements the tender ground turkey, creating a mouthwatering experience that even picky eaters will love.
Versatile Serving Options: Whether served as an appetizer with toothpicks, over rice, or paired with sautéed vegetables, these meatballs fit any occasion seamlessly.
Meal Prep Friendly: Make extras for easy lunches or freeze them for a quick dinner option later—convenience meets deliciousness!
Scallion Meatballs With Soy-Ginger Glaze Ingredients
Get ready to tantalize your taste buds with these delightful scallion meatballs!
- For the Meatballs
• Ground Turkey – A lean protein that keeps these meatballs moist and tender.
• Scallions – Adds a fresh, mild onion flavor that complements the ginger beautifully.
• Cilantro – Offers fresh herbal notes; feel free to substitute with parsley if you prefer.
• Egg – Binds the mixture together, ensuring perfect meatball shape.
• Sesame Oil – Gives a rich, nutty flavor essential for the overall taste.
• Soy Sauce – Infuses a salty umami kick; opt for tamari for a gluten-free version. - For the Glaze
• Dark Brown Sugar – Adds a deep sweetness to the sauce that balances the savory elements.
• Fresh Ginger – Essential for that aromatic zing; freshly grated ginger enhances the flavor.
• Mirin (or Apple Cider Vinegar) – Use mirin for a sweet touch; substitute with apple cider vinegar and honey for a non-alcoholic option.
• Peppercorns – Imparts a subtle spice that rounds out the flavor profile of the glaze. - For Cooking
• Vegetable Oil – Necessary for frying, giving the meatballs that sought-after crispy exterior.
These Scallion Meatballs With Soy-Ginger Glaze are a fragrant delight that you will love serving to family and friends!
How to Make Scallion Meatballs With Soy-Ginger Glaze
- Prepare the Sauce: In a saucepan, mix dark brown sugar with ½ cup of water. Bring to a boil until the sugar dissolves. Reduce the heat, stirring in soy sauce, mirin, grated ginger, and peppercorns. Simmer for about 30 minutes until the sauce reduces by half. Strain the mixture and set aside.
- Mix the Meatball Mixture: In a large mixing bowl, combine ground turkey, chopped scallions, cilantro, beaten egg, sesame oil, soy sauce, and a sprinkle of pepper. Gently mix until everything is well-combined.
- Form Meatballs: With your hands, roll the mixture into tablespoon-sized balls, ensuring they’re evenly shaped for cooking.
- Cook the Meatballs: Heat vegetable oil in a skillet over medium-high heat. Carefully add the meatballs in batches, turning them occasionally until they’re golden brown and cooked through—around 8 minutes per batch.
- Serve: Arrange your meatballs on a platter, drizzle them with the prepared soy-ginger glaze, and garnish with additional chopped scallions if desired. Keep them warm in the oven until serving.
Optional: Serve with a side of rice and vegetables for a complete meal.
Exact quantities are listed in the recipe card below.
What to Serve with Scallion Meatballs With Soy-Ginger Glaze?
When it comes to creating a meal that delights every palate, the right sides can elevate your dish to unforgettable heights.
- Jasmine Rice: A fragrant base that absorbs the luscious soy-ginger glaze, enhancing every bite of your meatballs.
- Sautéed Bok Choy: This leafy green adds crunch and fresh flavor, beautifully contrasting with the tender meatballs.
- Steamed Broccoli: Vibrantly green and packed with nutrients, broccoli provides a satisfying texture and a hint of earthiness that pairs beautifully.
- Cucumber Salad: A refreshing mix of cucumbers and cilantro tossed in a tangy dressing offers a crisp balance to the savory meatballs.
- Sweet Potato Mash: Creamy and slightly sweet, this side brings a comforting touch that harmonizes with the glaze’s sweetness.
- Asian Slaw: A colorful medley of cabbage, carrots, and sesame dressing adds crunch and brightness, making it a perfect counterpoint.
- Chilled Soba Noodles: Their nutty flavor and chewy texture complement the meatballs while adding an Asian twist to your meal.
- Ginger Tea: After a delightful meal, a warm cup of ginger tea refreshes the palate, echoing the ginger in your meatballs.
- Lychee Sorbet: For dessert, this light and fruity treat can cleanse your palate and offer a sweet finale to a savory feast.
Craft your meal with these perfect pairings, and prepare for a delightful dining experience!
How to Store and Freeze Scallion Meatballs With Soy-Ginger Glaze
Fridge: Store leftover meatballs in an airtight container; they will stay fresh for up to 4 days, allowing you to enjoy their flavorful goodness again.
Freezer: For longer storage, freeze the cooked meatballs for up to 3 months. Place them in a single layer on a baking sheet to freeze first, then transfer to a resealable freezer bag.
Reheating: To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat, adding a splash of water if needed to keep them moist.
Marinating: If you plan to store uncooked meatballs, refrigerate them for up to 24 hours before cooking, allowing the flavors to meld perfectly before you fry them.
Make Ahead Options
These Scallion Meatballs With Soy-Ginger Glaze are a fantastic option for meal prep! You can prepare the meatball mixture and form the balls up to 24 hours in advance. Store the rolled meatballs in an airtight container in the refrigerator to maintain their freshness and prevent drying out. The glaze can also be made up to 3 days ahead; simply refrigerate it in a sealed jar. When you’re ready to serve, just heat the glaze in a saucepan and cook the meatballs in batches, as instructed. This approach lets you enjoy restaurant-quality flavors with minimal effort on busy nights, keeping mealtime stress-free!
Scallion Meatball Variations
There’s nothing quite as exciting as putting your own spin on a beloved recipe, and these meatballs are no exception!
- Pork Blend: Mix ground pork with turkey for a richer flavor. The combination brings a delightful juiciness that adds depth to your meatballs.
- Spicy Kick: Incorporate a teaspoon of sriracha or chili garlic sauce into the meatball mixture. This twist adds an electrifying heat that’ll thrill your taste buds!
- Herb Swap: Substitute scallions for chives or dill in the meatball mix for a different herbaceous flair. These variations can create an exciting new profile while maintaining freshness.
- Nutty Twist: Fold in some finely chopped water chestnuts or chopped roasted nuts for extra crunch. The added texture complements the tenderness of the meatballs beautifully.
- Citrus Zest: Grate some lime or lemon zest into the meatball mixture for a bright, zingy flavor enhancement. This refreshing twist elevates the taste, making it truly memorable.
- Gluten-Free: If you’re on a gluten-free diet, switch soy sauce with tamari or coconut aminos. You can still enjoy every delicious bite without compromising on flavor.
- Vegan Version: Replace ground turkey with a plant-based protein and use a flax egg to hold everything together. You won’t miss the meat but will savor the delightful flavors!
- Sweet Addition: Toss in some diced pineapple or raisins into the meatball mixture for a hint of sweetness. This unexpected addition surprises the palate, adding a delightful element to the dish.
Let your creativity shine in the kitchen and enjoy the delicious results!
Expert Tips for Scallion Meatballs
- Watch the Heat: Ensure your skillet is preheated to medium-high; too low heat can cause the meatballs to steam instead of fry, affecting texture.
- Keep It Firm: Don’t overmix the meatball mixture, or you’ll end up with tough meatballs. Gently combine the ingredients for the best results.
- Batch Cooking: If you’re making a large batch, cook the meatballs in batches to avoid overcrowding the pan, ensuring they brown evenly and become crispy.
- Flavorful Glaze: For an extra depth of flavor in your soy-ginger glaze, let it simmer longer; this helps intensify the sweet and savory notes.
- Storage Savvy: Leftover scallion meatballs can be stored in an airtight container in the fridge for up to four days or frozen for future easy meals.
- Customize Your Recipe: Don’t hesitate to experiment with different herbs or spices in your meatball mix—the possibilities are endless!
Scallion Meatballs With Soy-Ginger Glaze Recipe FAQs
What should I look for when selecting ground turkey?
When choosing ground turkey, opt for 93% lean or higher for the best texture and flavor. Look for packages with a bright pink color and no dark spots or unpleasant odor. Fresh ground turkey should be slightly moist but not slimy.
How should I store leftover scallion meatballs?
Store your leftover scallion meatballs in an airtight container in the refrigerator for up to 4 days. This helps keep them fresh while preserving their delicious flavor. Reheat them in a skillet or microwave before serving for the best taste.
Can I freeze the scallion meatballs?
Absolutely! To freeze scallion meatballs, let them cool completely first. Lay them in a single layer on a baking sheet to freeze for about 1-2 hours. Once firm, transfer them to a resealable freezer bag and store for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight and reheat in a skillet.
What can I do if my meatballs are too crumbly?
If your meatballs are crumbly, they may need more moisture or binding. Next time, try adding a bit more egg or a splash of soy sauce to the mixture. Additionally, ensure that you’re mixing the ingredients just until combined—overmixing can lead to a tough texture.
Are scallion meatballs safe for individuals with gluten intolerance?
Yes, you can easily make these scallion meatballs gluten-free! Simply substitute regular soy sauce with tamari or coconut aminos. Be sure to check the labels on your ground turkey and any additional ingredients to avoid gluten contamination.
Can I use other herbs in place of scallions?
Certainly! If you’re not a fan of scallions or if you don’t have them on hand, you can substitute with finely chopped onions or even fresh herbs like parsley or cilantro for a different flavor profile. Just remember that each herb will bring its unique taste!
Savory Scallion Meatballs With Soy-Ginger Glaze Surprise
Ingredients
Equipment
Method
- In a saucepan, mix dark brown sugar with ½ cup of water. Bring to a boil until the sugar dissolves. Reduce the heat, stir in soy sauce, mirin, grated ginger, and peppercorns. Simmer for about 30 minutes until reduced by half. Strain the mixture and set aside.
- In a large mixing bowl, combine ground turkey, chopped scallions, cilantro, beaten egg, sesame oil, soy sauce, and pepper. Mix gently until well-combined.
- Roll the mixture into tablespoon-sized balls for even cooking.
- Heat vegetable oil in a skillet over medium-high heat. Add meatballs in batches; cook until golden brown and cooked through, about 8 minutes per batch.
- Arrange meatballs on a platter, drizzle with the soy-ginger glaze, and garnish with additional chopped scallions if desired.
