Asian Glazed Turkey Meatballs

Why You’ll Love This Recipe

These turkey meatballs are tender, juicy, and coated in a bold, umami-rich glaze that will keep you coming back for more. They’re quick to make, kid-friendly, and versatile—serve them over rice, noodles, or in lettuce wraps. The baked method keeps them light while the glaze adds a mouthwatering finish that makes them feel indulgent without being heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground turkey
• Panko breadcrumbs
• Egg
• Garlic, minced
• Green onions, chopped
• Soy sauce or tamari
• Ginger, grated
• Sesame oil
• Salt and black pepper

For the glaze:

• Low-sodium soy sauce or tamari
• Honey or brown sugar
• Rice vinegar
• Garlic, minced
• Ginger, grated
• Cornstarch
• Water
• Sesame seeds and green onions (for garnish)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground turkey, panko, egg, garlic, green onions, soy sauce, ginger, sesame oil, salt, and pepper.
3. Mix until just combined, then shape into small meatballs (about 1 to 1.5 inches in diameter).
4. Arrange meatballs on the baking sheet and bake for 15–18 minutes, or until fully cooked and slightly golden.
5. While the meatballs bake, make the glaze: In a saucepan, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
6. Bring to a simmer over medium heat. Mix cornstarch with water and stir into the sauce. Cook for 1–2 minutes until thickened.
7. Once meatballs are done, toss them in the glaze until fully coated.
8. Garnish with sesame seeds and chopped green onions.
9. Serve hot over rice, noodles, or with steamed vegetables.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Variations

• Use ground chicken, pork, or beef instead of turkey.
• Add finely shredded carrots or zucchini to the meatballs for extra veggies.
• Spice it up with sriracha or red pepper flakes in the glaze.
• Use maple syrup instead of honey for a slightly different sweetness.
• Serve in lettuce cups for a low-carb option.
• Add a drizzle of peanut sauce or hoisin sauce for an extra flavor boost.

Storage/Reheating

Store meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a skillet over medium heat or microwave in short intervals until hot.
You can freeze cooked meatballs (with or without glaze) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prep and shape them in advance, then bake and glaze when ready to serve.

Can I pan-fry instead of bake?

Yes, pan-fry over medium heat in a bit of oil until golden and cooked through.

Are these gluten-free?

Use gluten-free panko and tamari instead of soy sauce to make them gluten-free.

What sides go well with these meatballs?

Serve with jasmine rice, stir-fried vegetables, or Asian slaw.

How do I keep meatballs from drying out?

Don’t overmix the meat and avoid overbaking—remove once internal temp hits 165°F (74°C).

Can I double the glaze?

Absolutely—if you like extra sauce, just double the glaze ingredients.

What’s the best way to shape even-sized meatballs?

Use a small cookie scoop or tablespoon to keep sizes uniform.

Can I use a different sweetener?

Yes, maple syrup or agave can replace honey if needed.

How do I make the glaze thicker?

Let it simmer longer or add an extra teaspoon of cornstarch mixed with water.

Can I serve these cold?

They’re best warm but can be served cold in a bento box or salad.

Conclusion

Asian Glazed Turkey Meatballs are a flavorful, healthy twist on traditional meatballs that pack a punch with every bite. Whether you serve them over rice, in wraps, or as an appetizer, they’re a guaranteed hit with kids and adults alike. With minimal prep and bold flavor, this recipe is one you’ll return to again and again for easy dinners or make-ahead lunches.

Asian Glazed Turkey Meatballs

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Asian Glazed Turkey Meatballs are tender, juicy meatballs made with lean ground turkey and coated in a sweet, savory Asian-inspired glaze. Baked instead of fried, they’re a healthier option perfect for weeknight dinners, meal prep, or appetizers.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• For the meatballs:
• 1 lb ground turkey
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tbsp soy sauce or tamari
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• Salt and black pepper, to taste
• For the glaze:
• 1/4 cup low-sodium soy sauce or tamari
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch
• 2 tbsp water
• Sesame seeds and chopped green onions, for garnish

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease lightly.
2. In a large bowl, combine ground turkey, panko, egg, garlic, green onions, soy sauce, ginger, sesame oil, salt, and pepper. Mix until just combined.
3. Shape into 1 to 1.5-inch meatballs and place on prepared baking sheet.
4. Bake for 15–18 minutes, until fully cooked (internal temp 165°F / 74°C) and lightly browned.
5. While meatballs bake, prepare the glaze: In a saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer.
6. In a small bowl, mix cornstarch and water, then stir into the simmering glaze. Cook for 1–2 minutes until thickened.
7. Remove meatballs from oven and toss in glaze until well coated.
8. Garnish with sesame seeds and chopped green onions. Serve over rice, noodles, or with steamed vegetables.

Notes

• Use ground chicken, pork, or beef if preferred.
• Add shredded carrots or zucchini to the meatball mix for added veggies.
• Use maple syrup instead of honey for a different sweetness.
• Double the glaze for extra saucy meatballs.
• Serve in lettuce wraps for a low-carb option.

Nutrition

• Serving Size: 1/4 of recipe (4–5 meatballs with glaze)
• Calories: 280
• Sugar: 7g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 100mg