Glazed Japanese Turkey Meatballs

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Servings 4


  • 1 1/2 lb ground turkey
  • 1 tbsp minced shallot
  • 1 tsp minced ginger
  • 1 tsp kosher salt
  • 1 tsp Basil EVOO
  • 1/4 cup Ginger Balsamic Vinegar
  • 8 Bamboo Skewers


  • Preheat the grill for 10 minutes, preparing to grill over moderately high heat, and soak skewers in water.
  • In a bowl, use your hands to mix together all of the ingredients except for Honey Ginger balsamic vinegar, the sesame seeds, scallions and rice.
  • Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.
  • Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until outside of meatballs looks cooked.
  • Brush the Honey Ginger balsamic vinegar over the meatballs, flip and brush the other side. Flip them and brush them with the Honey Ginger balsamic vinegar for about 1 minute, until glazed and cooked through. If the glaze darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.
  • Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.
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