Asian Glazed Turkey Meatballs

Why You’ll Love This Recipe

This recipe combines lean turkey with bold Asian flavors, creating juicy meatballs without excess fat. The homemade glaze adds a delicious balance of sweetness and umami, making these meatballs irresistible and easy to prepare for any occasion.

ingredients

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

For the Meatballs:

• 1 lb ground turkey

• 1/2 cup panko breadcrumbs

• 1/4 cup green onions, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 large egg

• 2 tablespoons soy sauce or tamari

• Salt and pepper, to taste

For the Glaze:

• 1/4 cup hoisin sauce

• 2 tablespoons soy sauce or tamari

• 1 tablespoon honey or maple syrup

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• 1/2 teaspoon sriracha (optional, for heat)

• 1 teaspoon grated fresh ginger

directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine ground turkey, panko, green onions, garlic, ginger, egg, soy sauce, salt, and pepper. Mix gently until just combined.

3. Shape mixture into 1-inch meatballs and place on the prepared baking sheet.

4. Bake for 15-18 minutes, or until meatballs are cooked through and golden.

5. While meatballs bake, prepare the glaze by whisking together hoisin sauce, soy sauce, honey, sesame oil, rice vinegar, sriracha, and ginger in a small saucepan. Heat over medium heat until slightly thickened, about 3-5 minutes.

6. Remove meatballs from oven and toss gently in the warm glaze until coated.

7. Serve immediately, garnished with extra green onions or sesame seeds if desired.

Servings and timing

Makes about 24 meatballs (serves 4-6)
Preparation time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes

Variations

• Use ground chicken or pork instead of turkey.

• Add finely chopped water chestnuts or shredded carrots for extra crunch.

• Serve with steamed rice or noodles for a full meal.

• Drizzle with extra sriracha or chili sauce for added heat.

• Freeze cooked meatballs for easy future meals.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

FAQs

Can I make these meatballs gluten-free?

Yes, use gluten-free breadcrumbs and tamari instead of soy sauce.

Can I cook meatballs on the stovetop?

Yes, brown in a skillet then finish cooking covered on low heat.

Are these meatballs spicy?

Mild; add more sriracha for increased heat.

Can I prepare meatballs ahead?

Yes, shape and refrigerate before baking.

Can I freeze cooked meatballs?

Yes, freeze for up to 3 months.

What dipping sauce pairs well?

Extra glaze, sweet chili sauce, or soy sauce.

Can I bake meatballs on a wire rack?

Yes, to allow even cooking and crispiness.

How do I keep meatballs moist?

Avoid overmixing and do not overbake.

Can I use dried ginger?

Fresh ginger is best for flavor, but dried can be substituted in smaller amounts.

How do I serve these meatballs?

As appetizers, over rice, or in lettuce wraps.

Conclusion

Asian Glazed Turkey Meatballs are a healthy, tasty, and versatile dish that brings bold flavors to your table with ease. Juicy turkey meatballs coated in a sweet-savory glaze make for a crowd-pleasing meal or appetizer anytime.

Asian Glazed Turkey Meatballs

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Asian Glazed Turkey Meatballs are tender, flavorful meatballs coated in a sticky, sweet, and tangy Asian-inspired glaze. These meatballs are perfect as an appetizer, main dish, or party snack, offering a healthy twist on classic favorites.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: About 24 meatballs (serves 4-6)
• Category: Main Course / Appetizer
• Method: Baking and glazing
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

1. 1 lb ground turkey
   
   1/2 cup panko breadcrumbs
   
   1/4 cup green onions, finely chopped
   
   2 cloves garlic, minced
   
   1 teaspoon grated fresh ginger
   
   1 large egg
   
   2 tablespoons soy sauce or tamari
   
   Salt and pepper, to taste
   
   For the Glaze:
   1/4 cup hoisin sauce
   
   2 tablespoons soy sauce or tamari
   
   1 tablespoon honey or maple syrup
   
   1 teaspoon sesame oil
   
   1 teaspoon rice vinegar
   
   1/2 teaspoon sriracha (optional, for heat)
   
   1 teaspoon grated fresh ginger

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

1. In a large bowl, combine ground turkey, panko, green onions, garlic, ginger, egg, soy sauce, salt, and pepper. Mix gently until just combined.
2. Shape mixture into 1-inch meatballs and place on the prepared baking sheet.
3. Bake for 15-18 minutes, or until meatballs are cooked through and golden.
4. While meatballs bake, prepare the glaze by whisking together hoisin sauce, soy sauce, honey, sesame oil, rice vinegar, sriracha, and ginger in a small saucepan. Heat over medium heat until slightly thickened, about 3-5 minutes.
5. Remove meatballs from oven and toss gently in the warm glaze until coated.
6. Serve immediately, garnished with extra green onions or sesame seeds if desired.

Notes

1. Use ground chicken or pork instead of turkey.
2. Add finely chopped water chestnuts or shredded carrots for extra crunch.
3. Serve with steamed rice or noodles for a full meal.
4. Drizzle with extra sriracha or chili sauce for added heat.
5. Freeze cooked meatballs for easy future meals.
6. Store leftovers in an airtight container in the refrigerator for up to 3 days.
7. Reheat in the microwave or oven until warmed through.

Nutrition

• Serving Size: 4-6 meatballs
• Calories: Approx. 300 kcal
• Sugar: 8 g
• Sodium: 550 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 75 mg