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Home » Main Dish

Published: Mar 2, 2023 by Kathy

Asian Turkey Meatballs

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Small meatballs with toothpicks on a white platter.

Savory turkey meatballs made with a zesty glaze. These Asian Turkey Meatballs can be eaten as a main dish or served as an appetizer.

Baked and topped with a homemade glaze in just 30 minutes!

Meatballs topped with sesame seeds and green onions in a white bowl.

Easy to make turkey meatballs

These turkey meatballs couldn't be any easier to make! And they are so delicious!

They make a perfect main dish for dinner and leftovers are perfect for lunch. But what I also love about these meatballs is they can be served as an appetizer.

The hardest part or most time-consuming part of making these meatballs is forming the meatballs. But it really doesn't take all that much time. I like to use a cookie scoop to easily scoop out evenly-sized meatballs.

Then I go back and roll the meatballs into a nice round shape. You could skip this step and save time, or if you have any kids hanging around the kitchen, get them to help you!

Key ingredients

Ingredients for making meatballs with ground turkey.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Ground Turkey - You could also use ground chicken
  • Bread Crumbs - Plain dried bread crumbs
  • Egg - Helps bind everything together
  • Hoisin sauce - Buy a jar of hoisin sauce at your grocery store. You can usually find it in the Asian food section.
  • Fresh Cilantro - Added right into the meatballs for a great fresh taste. If you aren't a fan of cilantro, use fresh Italian parsley.
  • Soy Sauce - Use a low-sodium soy sauce to help prevent the sauce from becoming too salty. The soy sauce is used in both the meatballs and the sauce.
  • Rice Wine Vinegar - White wine vinegar or apple cider vinegar can also be used
  • Sesame Oil - Adds a great depth of flavor. If you don't have sesame oil, just omit it.
  • Ginger - Use freshly grated ginger for maximum flavor
  • Honey - Adds a touch of sweetness to the sweet and sour sauce
  • Garlic - Adds so much flavor!
  • Red Pepper Flakes - Just a touch is added for a bit of heat. You can add more or less to your liking or if you aren't a fan of any spice, just leave it out altogether.

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Place ground turkey, bread crumbs, egg, cilantro, ginger, and garlic in a large bowl
  • Mix together using your hands or a large spoon
A bowl with ground turkey, fresh herbs and bread crumbs.
Scooping up a meat mixture.
  • Use a cookie scoop to form into balls. Roll balls in hand to make a nice round shape. Place on a baking sheet lined with parchment paper.
  • Bake in a preheated 415°F oven for 15 minutes until baked through
Unbaked meatballs on a baking sheet.
Baked meatballs on a baking sheet.
  • While the meatballs are cooking, prepare the sauce. Place all ingredients in a saucepan and heat over medium-low heat just until the honey has dissolved and everything is mixed together. Remove from heat.
  • Remove meatballs from the baking sheet and place them into a large bowl
  • Pour prepared sauce over meatballs. Carefully toss meatballs so they are evenly covered with the sauce.
  • Serve topped with sesame seeds and freshly chopped green onions or cilantro
A dark sauce in a saucepan with a red spatula.
Pouring a sauce over the top of a bowl of meatballs.

Recipe tips

  • I use a small scoop (#40 size) which holds about 1 ½ tablespoons. If you make your meatballs smaller or larger, adjust the cooking time.
  • Bake on a baking sheet lined with parchment paper or lightly spray a baking sheet with a nonstick spray
  • Meatballs need to be fully cooked through to at least 165°F. Use a digital thermometer or slice a meatball in half to make certain there is no pink.
  • Serve as a main dish or as an appetizer

Frequently asked questions

How long will leftover Asian meatballs last?

Leftover meatballs should be stored in a covered container in the refrigerator and used within 3-4 days.

Can Asian meatballs be frozen?

Yes, the meatballs can be frozen either before or after baking.

To freeze before baking, place unbaked meatballs on a baking sheet in the freezer. Once frozen, remove the meatballs and place them in a freezer-safe container or bag. Freeze for up to 3 months.

To freeze baked meatballs, place cooled meatballs in a freezer-safe container or bag and place them in freezer for up to 3 months. Meatballs can be frozen with or without the sauce. If frozen with the sauce, the additional sauce may be needed once thawed.

Serving suggestions

Small meatballs on a plate.
Meatballs on a plate with rice and peas.
  • Serve as an appetizer on a platter with a toothpick in each meatball
  • Serve as a main dish with rice and vegetable

More delicious meatballs

  • Italian Style Meatballs
  • Cocktail Meatballs with Apricot BBQ Sauce
  • Crockpot Spaghetti and Meatballs
Meatballs topped with sesame seeds next to rice on a plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Meatballs topped with sesame seeds and green onions in a white bowl.

Asian Turkey Meatballs

Kathy Berget
Tasty meatballs topped with a sweet and sour asian sauce.
5 from 28 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian
Servings 44 meatballs
Calories 28 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Cookie Sheet
  • Parchment paper
  • Cookie Scoop (#40 Size)
Prevent your screen from going dark

Ingredients
 
 

Meatballs

  • 1 ½ pounds ground turkey
  • 1 egg
  • ⅓ cup plain dried breadcrumbs
  • 2 tablespoons freshly chopped cilantro
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons garlic (minced)
  • 1 teaspoon fresh ginger (grated)

Sauce

  • ¼ cup hoisin sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger (grated)
  • ½ teaspoon sesame oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes

Garnish

  • 1 tablespoon chopped green onions
  • ¼ teaspoon sesame seeds

Instructions
 

Meatballs

  • Preheat oven to 415°F
  • Place ground turkey, bread crumbs, egg, cilantro, soy, ginger and garlic in a large bowl
    1 ½ pounds ground turkey, 1 egg, ⅓ cup plain dried breadcrumbs, 2 tablespoons freshly chopped cilantro, 1 tablespoon low sodium soy sauce, 2 teaspoons garlic, 1 teaspoon fresh ginger
  • Mix together using your hands or a large spoon
  • Use a cookie scoop to form into balls. Roll meatballs between your hands to make a nice round shape. Place on a baking sheet lined with parchment paper.
  • Bake in a preheated 415°F oven for 15 minutes until baked through

Sauce

  • While meatballs are cooking, prepare sauce. Place all ingredients in a saucepan and heat over medium low heat just until the honey has dissolved and everything is mixed together. Remove from heat.
    ¼ cup hoisin sauce, 2 tablespoon rice wine vinegar, 1 tablespoon low sodium soy sauce, 1 tablespoon honey, 1 teaspoon fresh ginger, ½ teaspoon sesame oil, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes
  • Remove meatballs from baking sheet and place into a large bowl
  • Pour prepared sauce over meatballs. Carefully toss meatballs so they are evenly covered with the sauce.
  • Serve topped with sesame seed and freshly chopped green onions or cilantro
    1 tablespoon chopped green onions, ¼ teaspoon sesame seeds

Notes

  • I use a small scoop (#40 size) which holds about 1 ½ tablespoons. If you make your meatballs smaller or larger, adjust the cooking time.
  • Bake on a baking sheet lined with parchment paper or lightly spray a baking sheet with a nonstick spray
  • Meatballs need to be fully cooked through to at least 165°F. Use a digital thermometer or slice a meatball in half to make certain there is no pink.
  • Serve as a main dish or as an appetizer

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1meatballCalories: 28kcalCarbohydrates: 2gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 12mgSodium: 67mgPotassium: 55mgFiber: 0.1gSugar: 1gVitamin A: 15IUVitamin C: 0.1mgCalcium: 4mgIron: 0.2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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5 from 28 votes (28 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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