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Ponzu and Togarashi Turkey Meatballs

Overhead photo of ponzu togarashi meatballs with seasoning and ponzu sauce

Ponzu and Togarashi Turkey Meatballs
Makes 40 meatballs

Tender turkey meatballs filled with grated ginger, breadcrumbs, and deliciously smoked spices. Small Batch Bourbon Ponzu sets this recipe off with a citrus forward twist.

For the Meatballs:
½ cup fresh breadcrumbs
1 pound turkey, ground (dark or white meat)
1 egg
¼ cup scallions, finely sliced
1 Tbsp Small Batch Bourbon Ponzu
1 garlic clove, grated
1 tsp fresh ginger, grated
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper

For the Glaze:
2 Tbsp Bourbon Barrel Aged Sorghum
2 Tbsp Small Batch Bourbon Ponzu
2 tsp Bourbon Smoked Togarashi

1. In a large bowl, gently combine the meatball ingredients. Using damp hands, roll
1 tablespoon of mixture into meatballs. Set aside in refrigerator. In a large bowl,
whisk together the sorghum and ponzu for the glaze.

3. Preheat oven to 375 degrees. Heat a large non-stick skillet on medium-high heat.
Add one tablespoon oil to the pan. Brown half the meatballs on all sides and place on
rimmed sheet pan. Repeat with remaining meatballs. Bake for 12-15 minutes. Toss
hot meatballs in the glaze and sprinkle with togarashi. Serve warm.