These tender Asian Glazed Turkey Meatballs are always a hit with our family! Coated in the most delicious sticky sweet sauce and easily made in less than 30 minutes!
Raise your hand if you love meatballs! I hope all hands are lifted high because these Asian glazed turkey meatballs are a HUGE winner in our house! Tender, flavorful meatballs all smothered in the most delicious sweet and savory sauce, seriously so finger-licking GOOD. Not only is this sauce delicious tossed with the meatballs, but it tastes amazing drizzled over brown rice and veggies too! Perfect for meal prep as leftovers taste even better the next day!
Ground turkey meatballs are a healthier and tasty alternative to traditional beef meatballs. While ground beef is often used for meatballs ground turkey is lower in fat and calories while still being packed with protein.
Asian-inspired turkey meatballs are full of flavor from garlic, ginger green onions soy sauce and hoisin sauce. The meatballs are lightly baked and then tossed in a sweet and savory Asian glaze. Kids and adults alike will devour these succulent turkey meatballs!
Why Make Asian Turkey Meatballs?
There are quite a few benefits to choosing ground turkey over ground beef for your meatballs:
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Lower in fat and calories – Ground turkey is significantly leaner than 80/20 ground beef. This leads to a lower calorie count per serving.
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Packed with protein – 4 ounces of ground turkey contains about 25 grams of protein, while the same amount of 80/20 ground beef has 18 grams of protein.
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Budget friendly – Ground turkey is usually cheaper per pound compared to ground beef.
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Easy to substitute – You can use ground turkey in any recipe that calls for ground beef.
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More variety – Chicken, pork or a mixture of meats can be used in addition to just ground turkey.
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Bold Asian flavors – The combination of ginger, garlic, green onion and soy really makes these meatballs stand out with lots of flavor.
So if you are looking for a leaner, budget friendly meal that doesn’t skimp on taste, Asian turkey meatballs are a must try!
Ingredients You’ll Need
For the meatballs:
- 1 pound ground turkey (93% lean works best)
- 3/4 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 whole green onion, chopped
- 1 large egg
- 1/2 teaspoon sesame oil
- 1 tablespoon low sodium soy sauce
For the sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 teaspoon sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
That’s it for ingredients! See, quick and simple.
Step-By-Step Instructions
Making succulent Asian turkey meatballs takes just a few easy steps:
Step 1: Preheat and Mix the Meatballs
Preheat your oven to 400°F. In a large mixing bowl combine the ground turkey, panko breadcrumbs, minced garlic, chopped green onion, egg, sesame oil and soy sauce. Mix gently with your hands just until combined. Be careful not to overmix.
Step 2: Form the Meatballs
Line a baking sheet with foil and lightly grease it with oil or cooking spray. Roll the meat mixture into 12 even-sized meatballs, using wet hands if the mixture is sticky.
Place the meatballs on the prepared baking sheet. They can touch each other at this point because they will shrink while cooking.
Step 3: Bake the Meatballs
Bake the meatballs for 15 minutes, then gently flip them over and bake for 10 more minutes. They are fully cooked when the internal temperature reaches 165°F.
Step 4: Make the Glaze
While the meatballs are in the oven, make the glaze. In a small bowl whisk together the hoisin sauce, soy sauce, water and sesame oil.
Step 5: Toss in the Glaze
Carefully transfer the cooked meatballs to the bowl with the glaze. Gently toss to coat all sides of each meatball with the sticky, sweet glaze.
Step 6: Serve Immediately
Serve the glazed meatballs immediately garnished with chopped green onions and sesame seeds if desired. Enjoy!
Cooking Tips
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For food safety, use freshly washed hands when forming raw meatballs.
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Refrigerate any leftover meatballs within 2 hours and use within 3-4 days.
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Freeze baked meatballs up to 3 months. Reheat directly from frozen.
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Substitute ground chicken or a chicken/pork mix for the ground turkey.
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For a spicier version, add red pepper flakes or sriracha to the glaze.
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Cook meatballs on a grill pan or outdoor grill for extra flavor.
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Try baking in the air fryer at 375°F for 10-12 minutes, flipping halfway.
Serving Suggestions
Asian turkey meatballs are extremely versatile. They can be served as an appetizer, side dish, main course, over rice, with noodles or stuffed into a sandwich or wrap.
Here are some delicious ideas for how to serve them:
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Appetizer – For parties or game day, poke a toothpick in each meatball. Serve with the glaze for dipping.
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Main dish – Enjoy the meatballs over steamed jasmine rice along with stir fried vegetables.
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Rice bowl – Spoon the meatballs and glaze over a bowl of rice and top with sliced avocado.
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Noodle bowl – Toss cooked ramen noodles or rice noodles with the meatballs and chili garlic sauce.
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Sandwiches – Pile meatballs onto rolls with lettuce, tomato and ranch dressing.
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Lettuce wraps – Spoon meatballs into lettuce leaves and add spicy mayo for a low carb option.
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Kabobs – Alternate meatballs and veggies like peppers and pineapple onto skewers.
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Salads – These meatballs pair great in an Asian chicken salad or over a bowl of leafy greens.
The possibilities are endless! Use your imagination to come up with more ways to enjoy these tasty morsels.
Storing and Freezing Meatballs
Proper storage is key to getting the most out of your freshly made meatballs:
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Room temperature – Meatballs can be kept at room temperature for 2 hours.
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Refrigerating – Place cooked meatballs in an airtight container and refrigerate for 3-4 days.
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Freezing – Let meatballs cool completely then place in freezer bags. They will keep for 2-3 months.
To freeze, it works best to freeze the baked meatballs plain, without sauce. Then when ready to eat, defrost the meatballs, make a fresh batch of the glaze and toss them together before serving.
The meatballs can also be cooked completely from frozen by baking at 350°F or simmering in sauce until heated through 165°F.
More Delicious Meatball Recipes to Try
If you love these Asian turkey meatballs, be sure to try more of my family’s favorite meatball recipes:
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Baked Italian Meatballs – Classic meatballs smothered in marinara sauce and cheese.
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Cocktail Meatballs – Sweet and tangy meatballs made for parties.
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Swedish Meatballs – Flavorful meatballs in a rich creamy gravy.
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BBQ Meatballs – Smoky, saucy meatballs perfect for summer cookouts.
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Hawaiian Meatballs – Sweet and savory meatballs with pineapple and teriyaki.
The possibilities are endless when it comes to flavorful meatballs. Try out different herbs, spices, sauces and cooking methods for a new spin.
FAQs
Here are answers to some frequently asked questions about making and storing Asian ground turkey meatballs:
What’s the best ground turkey to buy?
Look for 93% lean or 99% lean ground turkey for the leanest option. Avoid ground turkey breast which can become dried out.
Can I use ground chicken instead?
Absolutely! Ground chicken is very similar to ground turkey. The meatballs may be slightly more mild in flavor.
Do I have to use panko breadcrumbs?
No, regular unseasoned breadcrumbs or even cracker crumbs work well too. The crumbs help retain moisture.
How long do the meatballs keep in the fridge or freezer?
In the refrigerator cooked meatballs keep 3-4 days. Freeze for 2-3 months for best quality.
Can I cook frozen meatballs?
Yes! Cook frozen meatballs at 350°F while still frozen until heated through, about 15-20 minutes.
Can I double or half the recipe?
The recipe can easily be doubled. To halve it, use 0.5 pound ground meat and reduce remaining ingredients by half.
What’s the healthiest way to cook meatballs?
Baking, grilling or air frying are the healthiest cooking methods. Pan frying adds extra fat from oil.
Make These Asian Turkey Meatballs Today
Why We Love These
These easy turkey meatballs can be made in under 30 minutes and is a recipe I promise the whole family will love. And yes, while these turkey meatballs make for a delicious dinner, they also make a bangin’ good appetizer for parties or gatherings! This recipe makes about 25 to 26 meatballs so if you want more, you’ll definitely want to double this recipe. Trust me, these meatballs will go quick so I always double if serving at a party! They are also freezer-friendly too, so why not make extra?!
- ground turkey – I used lean ground turkey for these meatballs because it’s low in fat and calories while being a great source of protein, but you could also make these using ground chicken, ground beef, ground pork or even Italian sausage
- breadcrumbs – I used whole wheat Panko breadcrumbs to help bind the meatballs to keep their round shape, but feel free use gluten-free panko bread crumbs or almond flour, if needed
- egg – acts as a binder to hold all the ingredients together
- soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free.
- honey – not only does this add some sweetness to the sauce without using refined sugars, but it also makes a nice sticky sweet glaze! You could also swap the honey with maple syrup if you don’t have honey on hand.
- beef broth – adds more depth of flavor in the sauce, but if you don’t have beef broth on hand you could just use water
- sesame oil – adds that delicious Asian flavor to the sauce!
- ginger – fresh grated ginger is definitely best in this dish and you’ll be adding it to both the meatballs and the sauce. If all you have is ground ginger, I’ve included the substitutions in the recipe below
- garlic – adds a flavor boost to the meatballs and sauce, fresh minced garlic is always best!
- green onions – adds color and flavor, you could also add fresh parsley, cilantro or other fresh herbs
- seasonings – combination of crushed red chili flakes, salt and pepper
Can I Make These in a Skillet?
Yes of course! I find that baking meatballs is just easier with less cooking required, but pan frying these meatballs would taste amazing! All you’ll need is about a tablespoon or two of olive oil to coat the pan on medium heat, then add the meatballs and turn them continuously so that they get browned on all sides and are cooked through, about 12 minutes. You may need to do this in batches to avoid crowding the pan.