4 wild turkey thighs and drums, trimmed
1 lb pork loin (ground pork will work too)
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp minced fresh ginger (3/4 tsp powdered if fresh not available)
2 cloves minced garlic
1 tbsp salt
1/2 tbsp ground black pepper
1/2 tbsp onion powder
½ cup traditional bread crumbs
Sesame Seeds (optional)
Green Onions (optional)
Sauce (can substitute store-bought glaze if necessary)
½ cup water
½ cup soy sauce
¼ cup rice wine vinegar
1 tsp oil (canola or vegetable)
1/3 cup honey
¼ cup packed brown sugar
1 tsp minced fresh ginger
½ clove minced garlic
2 tbsp cornstarch
2 tbsp water (to mix with cornstarch)
Grind turkey and pork together to a medium grind. For a better grind consistency, get meat to a soft freeze before grinding. Also chill metal grinder parts.
Add ginger, garlic, onion powder salt and pepper and mix thoroughly. Add soy, eggs and bread crumbs, continuing to mix until breadcrumbs are mixed throughout.
Chill meat before rolling into 1.5-2 inch diameter meatballs. Place meatballs on greased cooking tray and cook in an oven or Traeger Pellet Smoker at 350 degrees until meatballs reach an internal temperature of at least 165 degrees.
Combine oil, ginger and garlic in a pot over medium heat and cook until ginger and garlic begin to brown. Add sugar, honey, water, soy and vinegar. Stir until all sugars are dissolved. To thicken, mix cornstarch and remaining water, and add to sauce. If a thicker sauce is desired, continue stirring over medium heat to reduce further.
Sauce meatballs and garnish with sesame seeds and diced green onions (optional).
If intended as a main course, serve over bed of rice and side of steamed broccoli. If serving as an appetizer, simply place a toothpick in each meatball and enjoy.