Asian Turkey Meatballs in a Light Teriyaki Sauce

Turkey thigh fillet, Green onion, Soy sauce, Water, Ginger, Garlic, Table salt, Black pepper, Soy sauce, Water, Allulose, Rice vinegar, Sesame oil, Green onion, Olive oil, Sesame

Slice: 10 min. Mix: 5 min. Chill in the refrigerator: 15 min. Fry: 9 min. Heat on the stove: 2 min.

Grind turkey thigh fillet (1000 g). Finely chop green onion (80 g), grate ginger (10 g) on a fine grater, and mince garlic (10 g).

Combine turkey thigh fillet (1000 g), green onion (80 g), ginger (10 g), garlic (10 g), soy sauce (50 g), water (35 g), table salt (6 g), and black pepper (2 g). Mix the mince for 2-3 minutes until it becomes sticky, then refrigerate it for 15 minutes.

Shape small meatballs of about 25-30 g each. Heat olive oil (20 g) and cook the meatballs in a single layer for 7-9 minutes, turning them gently so they brown evenly.

Separately mix soy sauce (130 g), water (65 g), allulose (35 g), rice vinegar (18 g), and sesame oil (10 g). Pour the sauce over the meatballs and heat for another 1-2 minutes until it becomes glossier and slightly thicker.

Sprinkle with sesame seeds (15 g) and green onion (35 g) before serving. Serve hot while the sauce stays shiny and the meatballs remain tender inside.