Asian Turkey Meatballs
These Asian Turkey Meatballs are tender, juicy, and coated in a sticky hoisin glaze that's equal parts savory, sweet, and deeply aromatic. Built on lean ground turkey and seasoned with fresh ginger, garlic, soy sauce, and sesame oil, they bake up golden in the oven before being tossed in a glossy sauce that clings to every bite. Ready in under 35 minutes, they work beautifully over steamed rice, tucked into lettuce wraps, or piled onto noodles for a weeknight dinner that tastes like it came from a restaurant.
Equipment
- Large mixing bowl
- Rimmed baking sheet Half-sheet pan size recommended
- Parchment paper Or silicone baking mat
- Cookie scoop 1.5 tablespoon size for even portioning
- Medium skillet or saucepan For making the glaze
- Box grater or microplane For grating fresh ginger
- Garlic press Optional; a knife works fine
- Small bowl For mixing cornstarch slurry
- Instant-read thermometer To verify internal temperature of 165°F
- Basting brush Optional; for glazing meatballs
Ingredients
For the Meatballs
- 1.5 lbs ground turkey 680g; 93% lean preferred
- 1/3 cup panko breadcrumbs about 30g
- 1 large egg
- 3 cloves garlic minced
- 1 tsp fresh ginger grated; about a 1-inch piece
- 1 tbsp soy sauce low sodium preferred; this is part of the divided amount
- 1/2 tbsp sesame oil toasted; this is part of the divided amount
- 2 green onions finely sliced; plus extra for garnish
- 1/2 tsp black pepper
For the Asian Glaze
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce low sodium preferred; remaining portion of divided amount
- 1.5 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or sriracha; optional, for heat
- 1 tsp cornstarch mixed with 2 tablespoons water to form a slurry
- 2 tbsp water for cornstarch slurry
- 1/2 tbsp sesame oil toasted; remaining portion of divided amount, stirred in off heat
For Garnish
- green onions sliced
- toasted sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly spray with cooking spray.
- Add ground turkey, panko, egg, minced garlic, grated ginger, 1 tbsp soy sauce, 1/2 tbsp sesame oil, sliced green onions, and black pepper to a large bowl. Mix with clean hands until just combined — do not overmix.
- Use a 1.5-tablespoon scoop to portion the mixture, then roll each into a smooth ball with lightly dampened hands. Place on the prepared baking sheet about 1 inch apart; you should get approximately 20 meatballs.
- Bake on the center rack for 16 to 18 minutes, until cooked through and lightly golden, with an internal temperature of 165°F (74°C). For extra color, broil for the last 2 minutes.
- Combine hoisin sauce, 2 tbsp soy sauce, honey, rice vinegar, and chili garlic sauce (if using) in a skillet over medium heat; simmer 2 minutes. Stir in the cornstarch slurry and cook 1 to 2 more minutes until glossy and thickened, then remove from heat and stir in the remaining 1/2 tbsp sesame oil.
- Add the baked meatballs to the glaze and toss gently to coat. Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onions; serve immediately.
Notes
- Do not overmix the meatball mixture — mix only until the ingredients are just combined to keep the meatballs tender rather than tough.
- Wet your hands lightly with water before rolling each meatball to prevent sticking and to get a smoother shape.
- Use 93% lean ground turkey, not 99% fat-free, as the small amount of fat keeps the meatballs moist during baking.
- Fresh ginger delivers significantly brighter flavor than ground dried ginger; use fresh whenever possible.
- Always stir sesame oil into the glaze off heat to preserve its toasted, nutty aroma.
- Ground chicken is a perfect 1-to-1 substitute for turkey; add an extra tablespoon of panko if the mixture feels too wet to shape.
- For a gluten-free version, use gluten-free panko and substitute coconut aminos for the soy sauce, and source a certified gluten-free hoisin sauce.
- Cooked meatballs keep in an airtight container in the refrigerator for up to 4 days, or freeze unglazed for up to 3 months.
- To reheat, warm in a skillet over medium heat with the leftover glaze and a splash of water for 4 to 5 minutes, or bake at 350°F for 10 to 12 minutes.
- Raw shaped meatballs can be refrigerated on the baking sheet, covered, up to 24 hours ahead of baking; the glaze can also be made 2 to 3 days in advance.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 18gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 115mgSodium: 780mgPotassium: 420mgFiber: 1gSugar: 10gVitamin A: 4IUVitamin C: 5mgCalcium: 4mgIron: 12mg
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