July 17, 2026

Glazed Turkey Meatballs

Name: Glazed Turkey Meatballs
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 454 g of minced turkey; 1 egg; 250 ml of panko (or unflavoured breadcrumbs); ½ minced onion; ½ tsp. salt; ½ tsp. pepper; 250 ml flour; 1 L vegetable oil; 341 mL of VH® Honey Garlic Sauce; Carrot Puree:; 8 medium carrots (about 1 lb.); 30 ml of butter, or sub Earth Balance® spread; 125 ml of water; Salt; Pepper; Garnish:; ½ bunch of green onions chopped on an angle; ¼ bunch of cilantro cut into sprigs; 1 pound fried noodles (store-bought chow mein) or fry wonton strips (matchsticks); 2 chilis (very finely chopped); 1 lime, quartered; 1 L of cooked jasmine rice, warm

20

Prep Time Minutes
45
Total Time Minutes
22
Number of Ingredients
4
Servings

Tags:

Turkey,
Under 45 min,
Appetizer,
Side Dish,
Main Dish,
VH,
Fall,
Winter,
Spring,
Summer,
Stove Top,
Asian,
Canada Day,
Thanksgiving

Ingredients

454 g of minced turkey
1 egg
250 ml of panko (or unflavoured breadcrumbs)
½ minced onion
½ tsp. salt
½ tsp. pepper
250 ml flour
1 L vegetable oil
341 mL of VH® Honey Garlic Sauce
Carrot Puree:
8 medium carrots (about 1 lb.)
30 ml of butter, or sub Earth Balance® spread
125 ml of water
Salt
Pepper
Garnish:
½ bunch of green onions chopped on an angle
¼ bunch of cilantro cut into sprigs
1 pound fried noodles (store-bought chow mein) or fry wonton strips (matchsticks)
2 chilis (very finely chopped)
1 lime, quartered
1 L of cooked jasmine rice, warm

Directions

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Step one

Combine ingredients and let them rest for 15 minutes. Mix again and shape into small 30 ml balls. Dredge in flour.
Step two

Heat a frying pan with 1 cm of oil in it, or heat your deep fryer to 350°F.
Step three

Fry the meatballs until golden, about 5 minutes. (If using a frying pan, turn them frequently to maintain their round shape.) Blot with paper towel.
Step four

Transfer to a frying pan and add VH® Honey Garlic Sauce; reduce heat to medium low until they are well coated. Set aside.
Step five

Carrot Puree: Peel the carrots and cut into 2 cm segments. In a large pot, brown the carrots with the butter and season. Deglaze with the water; cover and cook over low heat for 15 minutes. Blend the carrots and set aside.
Step six

Plating: In a deep dish, place 125 ml of carrot puree on one side, and 250 ml of rice on the other. Place the meatballs on the puree and add sauce. Add garnish to the meatballs, leaving the rice free.