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Asian Glazed Turkey Meatballs

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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.

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

  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, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix until just combined.
  3. Form mixture into 1 to 1.5-inch meatballs and place on the baking sheet.
  4. Bake for 18–20 minutes, or until fully cooked (internal temp 165°F).
  5. While meatballs bake, make the glaze: In a small saucepan, whisk together soy sauce, hoisin sauce, honey, rice vinegar, garlic, and ginger.
  6. 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.
  7. Simmer for 2–3 minutes until thickened.
  8. Toss cooked meatballs in the glaze until fully coated.
  9. 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

Find it online: https://thefamilycooking.com/asian-glazed-turkey-meatballs-3/