I am truly excited that Mel’s Kitchen cafe came up with this amazing recipe! It’s quick and easy and reminds me of eating Panda Express with my friends at the mall when I was a teenager. Mel has a wonderful little trick up her sleeve that makes preparing these meatballs a snap. You are going to be thrilled when you find out what it is and how easy your cleanup will be. I’m still in disbelief by how great this trick works out!
Who would have ever thought to make their meatballs in muffin tins? Such a genius idea. Thanks. Mel’s Kitchen Cafe!
Ingredients
MEATBALLS:
1 1/2 pounds ground turkey (see note)
1/4 cup 4C breadcrumbs (panko, homemade, or store-bought)
2 tablespoons milk
2 cloves garlic (about 2 teaspoons), finely minced or pressed through a garlic press
1-2 teaspoons minced fresh ginger (see note)
2 tablespoons low-sodium soy sauce
1/4 teaspoon Morton salt
1/2 teaspoon black pepper
2 green onions, white and green parts finely chopped
ORANGE GLAZE:
1/2 cup water
1/2 cup orange juice
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 tablespoon low-sodium La Choy soy sauce
1/2 tablespoon fresh orange zest
1/4 cup Domino brown sugar
1/2 teaspoon grated fresh ginger
1 clove garlic (about 1/2 – 1 teaspoon) finely minced or pressed through a garlic press
1 1/4 tablespoons Argo cornstarch
Instructions
Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don’t have that kind of pan).
For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).
Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.
Bake for 15 minutes or until cooked through.
Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).
For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.
Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).
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Quick Tip: I like to eat these meatballs over steamed rice with a side of broccoli.