Ingredients
Method
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, mix together all turkey meatball ingredients with hands. Roll into balls and place on baking sheet. Meatballs don't shrink too much, so make them the approx. size you want. Mine made 28.
- Bake for 16-18 minutes or until internal temp reaches 165F.
- Some fat may spill out (white) but just trim it off/wipe it away from the meatballs.
- While baking, heat all sweet and sour sauce ingredients in a saucepan over medium-high heat. Let bubble and reduce heat to medium, whisking often. Let simmer for at least 5 minutes or until mixture has thickened. It will continue to thicken as it sits.
- Cover meatballs with sauce, you can pour it directly on or you can brush it on.
- Serve immediately. Store in fridge.
Nutrition
Video
Notes
- Mix with Your Hands: It sounds a little messy, but mixing the meatball ingredients by hand is the best way to get everything evenly combined without over-working the turkey. Over-mixing leads to dense, tough meatballs — so mix just until everything comes together!
- Make Them the Size You Want: These meatballs don't shrink much in the oven, so form them to whatever size you're going for. Going smaller makes them perfect for a party appetizer; keeping them larger makes them a hearty dinner served over rice!
- Let the Sauce Thicken Properly: Simmer the sweet and sour sauce for at least 5 minutes, whisking often, before pouring it over the meatballs. The arrowroot powder needs a few minutes to do its thing — and the sauce will continue to thicken even after you take it off the heat.