Teriyaki Turkey Meatballs

This is a yummy recipe from "Tracey's Culinary Adventures".  It is an easy fix meal or appetizer.  These meatballs are so flavorful, you won't believe they are turkey!

Ingredients:

Meat mixture:

• 2 lbs. of ground turkey
• 4 cloves of garlic, minced
• 1 T. ginger, grated
• 2 eggs, lightly beaten
• 1 T. kosher salt
• ½ t. cayenne pepper
• ½ t. ground allspice
• ½ C. Italian parsley, finely chopped
• ½ C. Panko bread crumbs

Sauce:

• 2 T. all-purpose flour
• ½ C. canola oil
• 2/3 C. rice vinegar
• ½ C. brown sugar
• 2/3 C. water
• ½ C. soy sauce
• 4 cloves of garlic, minced

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.
2. Mix all of the ingredients for the meatballs in a large bowl and use your hands to combine until everything is incorporated, but don’t over mix.
3. Roll the meatballs and place on the baking sheet.
4. Bake the meatballs for 20 minutes or until browned.
5. Remove from the oven and allow the meatballs to cool while making the sauce.
6. Whisk the ingredients together in the order they are listed in a small sauce pan and cook over medium heat for 10 minutes until the sauce slightly thickens.  Reduce the heat to a simmer.
7. Add the meatballs to the sauce and warm for 5 – 10 minutes.
8. Stir occasionally, very gently, the meatballs are very fragile
9. Serve over egg noodles or rice as a meal, or in a chaffing dish or crockpot as an appetizer.

Tips and Tricks:

• I make these meatballs with a 1½ inch scoop, if I'm serving them as a meal.  The meatballs are smaller than a traditional Italian meatball.  This recipe will make about 30 meatballs.  If I'm making them for an appetizer I use a 1 inch scoop and it makes about 50 meatballs.
• Fresh ginger IS necessary. It gives these meatballs a wonderful taste.
• If you don’t have allspice, you can substitute ¼ t. ground cinnamon, 1/8 t. ground cloves, and 1/8 t. ground nutmeg.