Why You’ll Love This Recipe
These meatballs are a lighter twist on traditional Asian-inspired favorites, made with ground turkey for a healthier profile without sacrificing flavor. The glaze is a perfect balance of salty, sweet, and tangy with hints of garlic and ginger. They’re easy to prepare, crowd-pleasing, and versatile enough for meal prep, entertaining, or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
ground turkey
breadcrumbs (panko or regular)
egg
garlic (minced)
ginger (minced)
green onions (chopped)
soy sauce or tamari
sesame oil
salt
black pepper
For the glaze:
soy sauce or tamari
hoisin sauce
honey or brown sugar
rice vinegar
garlic (minced)
ginger (minced)
cornstarch
water
toasted sesame seeds (optional, for garnish)
green onions (optional, for garnish)
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix until just combined—don’t overmix.
- Roll the mixture into 1 to 1.5-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes or until fully cooked (internal temperature of 165°F).
- While the meatballs bake, prepare the glaze: in a small saucepan, whisk together soy sauce, hoisin sauce, honey, rice vinegar, garlic, and ginger.
- Bring the sauce to a simmer over medium heat. In a small bowl, mix cornstarch with water to make a slurry and stir into the sauce.
- Simmer for 2–3 minutes until the glaze thickens.
- Once the meatballs are done, toss them in the glaze until fully coated.
- Garnish with sesame seeds and chopped green onions. Serve hot over rice, noodles, or on their own.
Servings and timing
This recipe serves 4 people (makes about 16–20 meatballs).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Spicy Version: Add sriracha or crushed red pepper flakes to the glaze for heat.
- Low-Carb: Use almond flour instead of breadcrumbs.
- Gluten-Free: Use tamari and gluten-free hoisin sauce and breadcrumbs.
- Add Veggies: Finely grated carrots or zucchini can be mixed into the meatballs.
- Air Fryer Option: Cook meatballs in the air fryer at 375°F for 10–12 minutes.
Storage/Reheating
Store leftover meatballs and glaze in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. These also freeze well—freeze cooked meatballs (with or without glaze) for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I make the meatballs ahead of time?
Yes, shape the meatballs and refrigerate them for up to 24 hours before baking.
Can I use ground chicken instead of turkey?
Absolutely, ground chicken works just as well in this recipe.
How do I make the glaze thicker?
Use more cornstarch in your slurry or simmer the sauce longer to reduce it.
Are these meatballs good for meal prep?
Yes, they reheat well and store nicely for several days—perfect for lunches.
Can I pan-fry the meatballs instead of baking?
Yes, cook them in a skillet over medium heat, turning occasionally, until browned and cooked through.
What do I serve with these meatballs?
Rice, rice noodles, steamed veggies, lettuce wraps, or even over an Asian-style salad.
Can I freeze them before cooking?
Yes, freeze the raw meatballs on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.
Is the glaze too sweet?
No, it’s balanced by the soy sauce and vinegar, but you can reduce the honey or brown sugar to taste.
Can I double the glaze?
Yes, especially if you want extra to drizzle over rice or vegetables.
Are these good for kids?
Yes, they’re flavorful but not spicy, and kids love the slightly sweet glaze.
Conclusion
Asian Glazed Turkey Meatballs are a quick, flavorful dish that combines lean protein with bold Asian-inspired flavors. Whether served as an appetizer, a party snack, or a main course over rice or noodles, these juicy meatballs are sure to become a repeat favorite. Easy to make, easy to customize, and always delicious—this is a recipe you’ll want to keep on hand.
PrintAsian Glazed Turkey Meatballs
Asian Glazed Turkey Meatballs are juicy, flavorful meatballs made with lean ground turkey and coated in a sticky, sweet-savory glaze. Perfect as a main dish or appetizer, they’re easy to make, customizable, and great for meal prep or entertaining.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (16–20 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
- For the meatballs:
- 1 lb ground turkey
- 1/3 cup breadcrumbs (panko or regular)
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the glaze:
- 1/4 cup soy sauce or tamari
- 2 tablespoons hoisin sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1/2 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix until just combined.
- Form mixture into 1 to 1.5-inch meatballs and place on the baking sheet.
- Bake for 18–20 minutes, or until fully cooked (internal temp 165°F).
- While meatballs bake, make the glaze: In a small saucepan, whisk together soy sauce, hoisin sauce, honey, rice vinegar, garlic, and ginger.
- Bring sauce to a simmer over medium heat. Mix cornstarch and water in a small bowl to form a slurry, then stir into the sauce.
- Simmer for 2–3 minutes until thickened.
- Toss cooked meatballs in the glaze until fully coated.
- Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as an appetizer.
Notes
- Add sriracha or red pepper flakes for a spicy kick.
- Use almond flour for a low-carb version.
- Can be made gluten-free with tamari and gluten-free breadcrumbs and hoisin sauce.
- Double the glaze if serving over rice or noodles.
- Freeze raw or cooked meatballs for up to 2 months.
Nutrition
- Serving Size: 4–5 meatballs with glaze
- Calories: 320
- Sugar: 10g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
