Categories: Eats, Life Style

Orange Glazed Turkey Meatballs

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Orange Glazed Turkey Meatballs makes it easy to answer the question, “How can I make something different out of the same old ingredients?” The turkey meatballs (ground chicken will work well, too) get a tangy lift from a glaze of fresh orange juice, ponzu sauce, honey, and a dash of crushed red pepper flakes. The turkey meatballs and glaze are served over a trio of vegetables that have been sautéed in sesame oil. A sprinkling of furikake (pronounced ‘foo ree kah kay’)—a Japanese seasoning containing seaweed flakes, sesame seeds, dried fish, and salt—adds savory depth of flavor.


Orange Glazed Turkey Meatballs

Adapted from: a dish by Blue Apron
Serves: 4


  • 1 navel orange
  • 1 tbs orange zest
  • 1 tbs ponzu sauce
  • 2 tsp honey
  • ¼ tsp crushed red pepper flakes
  • 1 tbs dark roasted sesame oil
  • 10 oz ground turkey or chicken
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 3 tbs fresh parsley or 1 tbs dried
  • 1 tsp dried onion flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbs grapeseed oil
  • ¾ lb carrots, thinly sliced on the diagonal
  • 4 oz sweet peppers, stemmed, seeded and quartered lengthwise
  • 10 oz baby bok choy, root ends remove and chopped crosswise
  • 1 inch piece of fresh ginger, zested
  • 1 tbs grapeseed oil
  • 1 tsp furikake; optional but worthwhile


  1. Using a microplane zester, zest the orange until you have 1 tbs of zest. Halve the orange crosswise and squeeze the juice into a small bowl. Add the zest, ponzu sauce, honey, red pepper flakes and sesame oil. Whisk to combine.
  2. In a medium bowl, combine the turkey, garlic, egg, onion, parsley, salt and pepper. Gently mix to combine. Shape the mixture into 10 meatballs, placing each on a plate.
  3. In a large nonstick pan, heat the oil on medium-high until hot. Add the carrots and peppers; cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the bok choy and ginger; cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
  4. Wipe out the pan and heat more oil on medium. Add the turkey meatballs and loosely cover the pan and cook, without stirring, 3 to 5 minutes, or until browned. Stir and continue to cook for another 2 to 4 minutes, or until browned on all sides.
  5. Add the glaze to the pan; continuously stir and spoon the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through with no pink remaining Turn off the heat.
  6. Serve the cooked vegetables topped with the turkey meatballs and spoon glaze from the pan over all. Garnish with furikake.


Notes:  As always, steamed cauliflower or turnip rice would be a great side dish. If you’re looking for even more vegetables, steamed or grilled asparagus would complement the dish well.




Photograph via BA

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