Tamari Turkey Meatballs with Maple Tahini Glaze

• Gluten free

• Meat

  • 20 oz 99% lean ground turkey, lean

• Produce

  • 1 tsp Ginger, fresh
  • 1/4 tsp Red chili flake
  • 2 Scallions

• Condiments

  • 1 2/3 tbsp Maple syrup
  • 2 2/3 tbsp San-j tamari, reduced-sodium
  • 1 1/3 tbsp Sesame tahini

• Baking & Spices

  • 1 Sesame seeds, black and/or white

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Whisk 2 tablespoons San-J Tamari, sesame oil, ginger and red chili flake in a large bowl. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.
• Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes by rolling between clean palms. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 16 to 19 minutes. Let sit for 3 minutes to firm up.
• Whisk maple syrup, tahini and the remaining 2 teaspoons San-J Tamari in a large bowl. Add the cooked meatballs and gently stir to coat. Transfer to a serving platter. Sprinkle the meatballs with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.

Nutrition