Ginger-Scallion Turkey Meatballs
- 1¼ cups rolled oats
- 2 pounds ground turkey
- 3 large eggs
- 3 scallions, thinly sliced
- 1½ tablespoons grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sriracha
- 1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- 4 garlic cloves, crushed
- ½ teaspoon salt
- Preheat oven to 350°F (175 degrees C). Line a baking sheet with parchment paper.
- Mix turkey, egg, oats, whole oats, scallions, ginger, soy sauce, Sriracha, fish sauce, sesame oil, garlic, and salt together in a large bowl using your hands; roll into 16 meatballs and place onto the prepared baking sheet.
- Bake in preheated oven until a thermometer inserted to the center of a meatball reads 165°F (75°C), 20 to 25 minutes.
These meatballs are perfect on top of a bed of simply dressed greens, or steamed rice or quinoa. To make them paleo, substitute almond flour for the oats. The meatballs can be prepared ahead, and will keep well in the refrigerator for up to three days.
What others are saying
Aja A says:
I've been on a meatball kick lately, and I really love the flavor of these. I added this to some leftover kimchi fried rice I had. Was very pleased with these and will definitely make again.
Tal Levitas says:
Mine fell a little flat while baking them. The flavor was solid though, they just didn't quite look like meatballs. Next time I make them I'll add more oats to the recipe to fluff them up.
Queen Foodie says:
These are outstanding!
Alexis Pearson says:
I did the almond flour substitute, worked like a charm. I also used ginger paste instead of fresh grated ginger, could not tell the difference. Such an easy meatball recipe!
Melissa Hunter says:
I used ground chicken for these meatballs and they were really yummy! I served them on a bed of greens (arugula and baby spinach), it worked nicely.