2clovesgarlic, about 2 teaspoons, finely minced or pressed through a garlic press
1-2teaspoonsminced fresh ginger (see note)
2tablespoonslow-sodium soy sauce
2green onions, white and green parts finely chopped
1tablespoonlow-sodium soy sauce
½tablespoonfresh orange zest
½teaspoongrated fresh ginger
1clovegarlic, about 1/2 - 1 teaspoon finely minced or pressed through a garlic press
Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don't have that kind of pan).
For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).
Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.
Bake for 15 minutes or until cooked through.
Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).
For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.
Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).
Meat: ground chicken or lean ground beef can be subbed for the ground turkey. Ginger: I always buy chunks of ginger and cut them into 1-inch pieces, toss them in a freezer ziploc bag (unpeeled) and then when a recipe calls for fresh ginger, I grab a piece straight from the freezer and grate it on the small holes of my box grater or on the microplane.Cooking the Meatballs: if you don't have a mini muffin tin, scoop the meatballs onto a parchment-lined or greased baking sheet and bake that way.Add Some Heat: finally, if you like a little heat with your sweetness, try adding a little chile-garlic sauce or red pepper flakes to the sauce.