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Delicious ASIAN TURKEY MEATBALLS coated in a sweet sauce, perfect for appetizers or meals.

Asian Turkey Meatballs

These flavorful Asian turkey meatballs are a cozy, easy meal option perfect for busy nights, featuring a sticky glaze and serving ideas that excite.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 190
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey Use ideally 93% lean for juicy results.
  • 1/2 cup panko or breadcrumbs Panko keeps the texture light.
  • 1 large egg To hold everything together.
  • 2 cloves garlic Fresh is best, but jarred works if busy.
  • 1 tbsp fresh ginger Fresh is recommended.
  • 2 stalks green onion Chopped.
  • 2 tbsp soy sauce or tamari Tamari works for gluten free.
  • 1 tsp sesame oil Go easy, as a little goes a long way.
  • 1 tbsp sriracha or chili flakes Optional for heat.
For the glaze
  • 2 tbsp soy sauce For the glaze.
  • 2 tbsp honey or brown sugar For sweetness; honey makes it glossy.
  • 1 tbsp rice vinegar If unavailable, use apple cider vinegar.
  • 1 clove garlic For the glaze.
  • 1 tbsp fresh ginger For additional flavor in the glaze.
  • 1 tbsp cornstarch Optional, for a thicker glaze.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment or lightly oil it.
  2. In a bowl, mix ground turkey with the panko (or breadcrumbs), egg, garlic, ginger, green onion, soy sauce, and sesame oil.
  3. Shape the mixture into balls about 1 to 1.5 inches wide. Wet your hands if the mixture feels sticky.
Cooking
  1. Bake the meatballs for 15 to 18 minutes until fully cooked through.
  2. While they bake, simmer the glaze mixture: combine soy sauce, honey (or brown sugar), rice vinegar, garlic, ginger, and cornstarch (if using) in a small saucepan over medium heat until thickened.
  3. Toss the hot meatballs in the glaze and finish with sesame seeds and sliced green onions.

Notes

Store in an airtight container for up to 4 days in the fridge. Meatballs can be frozen for 2 to 3 months. Reheat gently to retain texture.