Turkey is naturally lean meat, so I wanted to add vibrant flavours and colours to the meatball mix, especially since I wanted them to be well-received by the kids! The ingredients for these ginger turkey meatballs are pretty simple. I used my homemade pickled ginger (rather thickly sliced, so I grated and chopped it), green onions, grated carrots, ground turkey, and sea salt. Of course, you could substitute ground chicken thighs and freshly grated ginger if you’d rather.
I intentionally made it so one could easily halve this recipe to create approximately a dozen meatballs if it better suits their needs.
These ginger turkey meatballs keep well in the fridge for a couple of days, but you can freeze them. And we enjoy them best cold the next day with loads of leafy greens. Simple leftovers for lunch!
Succulent Ginger Turkey Meatballs Recipe
- 1 cup green onions (scallions or green shallots) - sliced
- ½ cup carrots - grated
- 2 tablespoons ginger - grated
- 40 ounces ground turkey (minced turkey)
- 2 teaspoons sea salt
- 1 tablespoon olive oil - extra virgin
- Preheat the oven to 350 degrees Fahrenheit. Line two half-sheet pans with parchment paper.
- Gently mix all ingredients but the olive oil together in a large bowl, being careful not to overwork.
- Use an ice cream scoop to portion and level out meatballs on prepared pans, twelve on each, until the mixture is gone.
- Gently reshape meatballs if necessary and drizzle with olive oil.
- Bake for 15 minutes and swap the pans on racks. Continue baking for 15 minutes until the meatballs are a deep golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Serve the meatballs immediately or cool the rest before storing them in the fridge or freezer.