Tender, moist and full of umami, these hoisin turkey meatballs are a delicious take on a classic. Replacing ketchup with hoisin sauce gives these meatballs their delicious Asian flavor and is simple to prepare and freeze.
When it comes to meatballs, it's fun to be creative with flavors! We like to top it with hoisin sauce instead of ketchup. Pesto or Barbecue sauce. It's a delicious flavor upgrade, but still very simple to make!
Full of the sweet, salty, and umami flavors of hoisin sauce, these hoisin turkey meatballs are loved by the whole family. Let's discuss!
They'll be hoisin hoisin patties because
- You don't have to chop or fry anything so you can mix everything together and bake quickly
- Enjoyed tons of tastes from kids and adults alike
- It's freezer friendly! You can freeze it raw or after cooking.
- Ground turkey Find a dark turkey or a mix of light and dark turkey to obtain the top flavor and avoid it from drying out. You can replace it with lean ground beef.
- Hoisin sauce Your grocery store should have a thick, salty, and slightly sweet hoisin sauce with Asian sauces. I tested this recipe with the Lee Kum Kee and Golden Dragon brands.
- dried spices We replace the fresh garlic, ginger and onion with powder so you don't have to fry anything. You can replace it with fresh ingredients if you prefer. However, be sure to sauté it to soften it first.
- Coconut sugar This balances out the sweet and savory in this meatball but considers it optional
- Breadcrumbs necessary to tie dumplings together; Use normal, unreasonable crumbs
How it goes
You can find the ingredient quantities on the recipe card.
- Mix the meatballs ingredients- In a large bowl, mix the ground turkey with breadcrumbs, egg, ground ginger, and hoisin sauce. You can use a spatula or mix your hands evenly. Do not overdry the patties or they may thicken.
- Prepare a loaf pan Place a strip of parchment on a bread tray. Spray the bottom of the pot with spray oil to make it stick. Secure with binder clips or tape. Scrape the meatball mixture into the pan and gently press down with a spatula until the top is smooth. Remove tape or binder clips, and cut the parchment so that it protrudes no more than 1 inch.
- To bake- Place the loaf pan in the oven and cook for 55 minutes or until completely cooked. You can use a thermometer to check that the meatball core temperature reaches 165 ° F.
- Brush with more hoisin. Use a silicone brush to spread a lean layer of hoisin sauce on the pate for added flavor and a kind presentation. Add spring onions to serve.
Pick the right place turkey
It is very important to select a mix of dark and white meat for the most delicious and moist meatballs.
You can usually find ground turkey in the store labeled "ground turkey". This is a mix of white and dark meat, and it would work perfectly for these turkey cakes. Make sure you don't buy a "lean turkey" as dumplings can be dry and chewy.
Don't mix too much
For a lighter, juicier meatball, don't overmix the meatballs. If too much is used, the ground beef will turn into a paste, resulting in difficult and dense meatballs. Some experts Recommend mixing with your hands to avoid over-mixing the ground beef as you can feel when everything is perfectly mixed.
How to tell when it's cooked
This recipe is cooked at 350 ° F for 55 minutes. However, since all ovens cook slightly differently, it's a good idea to double-check that it's actually fully cooked.
The easiest way to do this is to use an instantly readable thermometer inserted into the thickest part of the patty. When it reads 165 ° F, the meatballs are alert to arrive out of the oven.
Muffin pan option
If you want to obtain this set to the table quickly, make patties in cake pans. This recipe should produce around 12 mini meats. Reduce the cooking time from 55 minutes to 25 minutes and don't forget to check some small cakes with your instant thermometer.
You can give this meatball your own twist and make it yourself!
- flesh– Replace ground turkey with lean ground beef or pork
- you're kind– Replace barbecue sauce or ketchup for equal amounts
- Breadcrumbs– Almond flour works * ok * as an alternative to breadcrumbs, but can sometimes float on dumplings.
Meatball Ice Cream
I like doubling up on this recipe and freezing one of the meat pies for later.
- Mix the meatballs and add to the pan.
- Cover the pan with a layer of plastic and foil.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight. * *
- Remove the plastic and foil covers and bake as directed on the recipe card.
* It is possible to cook from frozen food, but I don't have cooking time to do this.
Storage + warming up
After cooking, cool the meatballs completely.
- Fridge- Either cover the loaf pan and keep it in the refrigerator or transfer it to your favorite pan for food preparation. Store in the refrigerator for up to 4 days.
- Freeze- Wrap individual servings or whole meatballs in plastic wrap and place them in a freezer bag or meal preparation container. Store in the freezer for up to 2 months.
- thawing one night in the refrigerator.
- Warm up Whole meatballs sealed with foil, bake at 350 ° F for 25-30 minutes, or until fully heated. Heat individual portions in the microwave until they evaporate.
More ground turkey recipes
Hoisin Turkey Meatballs (Freezer Friendly!)
Portion: 4th -6
Tender, moist and full of umami, these hoisin turkey meatballs are a delicious take on a classic. Swapping hoisin sauce for ketchup gives these meatballs their delicious Asian flavor and is simple to prepare and freeze.
Preheat oven to 350 ° F. Line a 9 x 5 loaf pan with a strip of parchment paper.
In a large bowl, mix the turkey, eggs, Worcestershire sauce, breadcrumbs, ground ginger, onion powder, garlic powder, hoisin sauce, and coconut sugar.
Flatten the top of the meatball tray and gently press it into the bread pan.
Bake in the preheated oven for 55 minutes or until the meatballs are fully cooked. Brush with extra hoisin sauce and let cool for 10 minutes.
Loosen the edges of the meatballs with a knife. Use the handles to lift the parchment paper out of the pan.
2- Search in the grocery store's international grocery aisle; Tested with the brands Lee Kum Kee and Golden Dragon
3- optional but helps balance the flavors; skip if you want
Let the meatballs cool completely. You can keep the meatballs whole or sliced.
- fridge– Store in the food preparation container for up to 4 days.
- Freeze- Wrap individual servings or whole meatballs in plastic wrap and then place them in a freezer bag or meal prep container. Freeze for up to 3 months.
Ice cream before cooking
This is the top way to freeze it as it will lose less moisture. Cover the loaf pan tightly with plastic and then foil. Freeze for up to 3 months
- thaw as described before cooking (uncovered)
- OR bake frozen at 350 ° F (remove plastic wrap, abandon wrap open). I don't cognize how long to cook, probably almost 1.5 hours.
Heat the individual slices in the microwave until they evaporate.
Heat all of the meatballs (covered) in the oven at 350 ° F for 20-30 minutes.
Offer: one/ 6 / batch | Calorie: 151kcal | Carbohydrates: 10G | Protein: 20thG | Fat: 2 ..G | Saturated fatty acids: 0G | Cholesterol: 69mg | Sodium: 244mg | Potassium: 269mg | Fiber: 0G | Sweets: 2 ..G | Vitamin A: 60IU | Calcium: 25thmg | Iron: 1.4mg