Ingredients
- Ground Turkey (1 pound)
- Panko Breadcrumbs (1/2 cup)
- Large Egg (1)
- Fish Sauce, divided (2 tablespoons)
- Minced Garlic (2 cloves)
- Brown Sugar (1 tablespoon)
- Water or Chicken Broth (1/2 cup)
- Black Pepper (1/2 teaspoon)
Instructions
- Step 1: Combine the ground beef, panko breadcrumbs, egg, 1 tablespoon of the fish sauce, minced garlic, and black pepper in a large bowl. Mix the ingredients gently but thoroughly until just combined, taking care not to overmix the meat.
- Step 2: Form the mixture into 1.5-inch diameter meatballs (approximately 12-15 meatballs). Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat, then sear the meatballs until browned on all sides, about 4-5 minutes total. Remove the meatballs and set aside.
- Step 3: Reduce the heat to medium. Add the remaining 1 tablespoon of fish sauce, brown sugar, and water or chicken broth to the skillet. Stir constantly until the sugar dissolves and the liquid begins to bubble slightly, forming a light glaze.
- Step 4: Return the seared meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 8-10 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and have absorbed the glaze.
- Step 5: Remove the lid and increase the heat slightly to thicken the sauce if necessary. Toss the meatballs gently to ensure they are fully coated in the savory-sweet glaze before serving immediately.
Notes
- Store cooked meatballs fully coated in their glaze in an airtight container in the refrigerator for up to 3 days, knowing the sweet and savory sauce will set into a thick jelly when chilled.
- When reheating refrigerated meatballs, loosen the thick sauce and prevent the turkey from drying out by adding a splash of water or broth to the pan and warming them slowly over low heat.
- For the full Banh Mi experience, serve these glazed turkey meatballs tucked into a crusty baguette alongside quick-pickled carrots/daikon, fresh cilantro, and a smear of spicy mayo.
- Because ground turkey is very lean and easily turns tough, make sure to mix the initial ingredients only until they are just combined, handling the meatball mixture as gently as possible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American