Category: Poultry
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

Introduction

These tender turkey meatballs are coated in a sweet, tangy, slightly spicy glaze made with longan, lime, garlic, and chili. Longan provides natural sweetness and a delicate tropical flavor, while lime and chili create a lively contrast. Serve them over rice for a complete dinner or arrange them on a platter as an appetizer.

Ingredients

For the Turkey Meatballs

– 1 pound ground turkey
– 1/2 cup plain breadcrumbs
– 1 large egg
– 2 tablespoons finely chopped green onions
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon soy sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon neutral cooking oil

For the Longan Chili-Lime Glaze

– 1 cup peeled and seeded longan, fresh or drained canned
– 1/4 cup chicken broth
– 2 tablespoons sweet chili sauce
– 1 tablespoon soy sauce
– 2 tablespoons fresh lime juice
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1 clove garlic, minced
– 1/2 teaspoon red pepper flakes, optional
– 1 teaspoon cornstarch
– 1 tablespoon cold water

For Garnish

– 2 tablespoons sliced green onions
– 1 teaspoon sesame seeds
– 1 lime, cut into wedges

Instructions

1. Preheat the oven. Set the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease it.

2. Prepare the meatball mixture. In a large bowl, combine the ground turkey, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, salt, and black pepper. Mix gently until combined.

3. Shape the meatballs. Form the mixture into approximately 16 meatballs, each about 1 1/2 inches in diameter.

4. Prepare for baking. Arrange the meatballs on the prepared baking sheet, leaving space between them. Lightly brush with the cooking oil.

5. Bake. Cook for approximately 15–20 minutes, until the centers reach 165°F. Check the largest meatball with a meat thermometer.

6. Prepare the longan. Peel and seed fresh longan or drain canned longan. Roughly chop the fruit.

7. Make the glaze. Combine the longan, chicken broth, sweet chili sauce, soy sauce, lime juice, rice vinegar, honey, garlic, and optional red pepper flakes in a saucepan.

8. Simmer the sauce. Cook over medium-low heat for 7–9 minutes, stirring occasionally, until the longan softens.

9. Blend or mash. Blend carefully until smooth, or mash the fruit with a fork if you prefer a textured glaze.

10. Thicken the glaze. Mix the cornstarch with the cold water. Stir it into the sauce and simmer for 1–2 minutes until glossy.

11. Coat the meatballs. Transfer the cooked meatballs to a clean skillet or saucepan. Pour the glaze over them and toss gently until evenly coated.

12. Finish and serve. Heat gently for another 1–2 minutes. Transfer to a serving platter and garnish with green onions and sesame seeds. Serve with lime wedges.

Serving Suggestions

Serve over jasmine rice with steamed broccoli, snap peas, or stir-fried vegetables. For an appetizer, serve the meatballs with toothpicks and extra glaze on the side.

Recipe Tips

– Adjust the red pepper flakes to suit your preferred heat level.
– Add another teaspoon of lime juice for a brighter flavor.
– Avoid overmixing the turkey mixture, which can make the meatballs dense.
– Make sure the turkey reaches 165°F before adding the glaze.

Why Longan Works

Longan brings natural sweetness and fruitiness to the glaze, while lime and vinegar keep it balanced. Chili, garlic, and ginger add savory depth, making this a distinctly tropical take on turkey meatballs.