Asian Glazed Turkey Meatballs Recipe

If you’re craving a bite-sized, flavor-packed dinner that’s as fun to make as it is to eat, you’re going to adore this Asian Glazed Turkey Meatballs Recipe. I absolutely love how these meatballs come out juicy and tender with a sticky, flavorful glaze that keeps you going back for more. Whether you’re serving a crowd or just want a quick, wholesome meal, this recipe checks all the boxes – simple, delicious, and totally satisfying!

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Ingredients You’ll Need

Each ingredient in this Asian Glazed Turkey Meatballs Recipe plays a certain role in creating that perfect balance of flavor and texture. I always recommend using fresh garlic and scallions—they truly elevate the dish. Also, keep an eye out for quality hoisin sauce since it’s the star in the glaze.

• Ground turkey breast: Go for breast meat if you want leaner meatballs without sacrificing tenderness.
• Eggs: Acts as a binder, so the meatballs hold together nicely.
• Panko breadcrumbs: Unseasoned is best here to let the glaze shine.
• Garlic: Fresh garlic is a game changer for both meatballs and glaze, adding bright aromatic flavor.
• Scallions: Adds a fresh, mild onion note – I like to use both the white and green parts.
• Ground ginger: Just a pinch in the meatballs for warmth and depth.
• Kosher salt & fresh cracked pepper: Essential for seasoning; don’t skip!
• Hoisin sauce: The foundation of the glaze, lending sweet and umami richness.
• Reduced sodium soy sauce: Balances the sweetness and keeps sodium in check.
• Rice wine vinegar: Adds a subtle tang that brightens the glaze.
• Corn starch: Thickens the glaze perfectly without making it gloopy.
• Water: Helps dissolve the corn starch and smooth out the sauce.
• Fresh or paste ginger: For that fresh spice kick in the glaze.
• Sesame seeds and scallions: For garnish – adds crunch and color.

Variations

I like to keep this recipe pretty classic, but what’s great is how versatile the Asian Glazed Turkey Meatballs Recipe can be. Feel free to tweak it to fit your taste or dietary needs. Experimenting has made me love this recipe even more—don’t be afraid to make it your own!

• Add heat: I sometimes mix in a bit of sriracha or chili flakes when mixing the meatballs for a spicy kick that my family goes crazy for.
• Use ground chicken or pork: For a different flavor profile, swapping turkey with chicken or even pork works beautifully.
• Make it gluten-free: Swap panko for gluten-free breadcrumbs or crushed rice crackers without losing texture.
• Add veggies: Finely grated carrots or zucchini tossed into the meatballs add moisture and nutrients without overpowering flavors.

How to Make Asian Glazed Turkey Meatballs Recipe

Step 1: Mix and Shape Your Meatballs

Preheat your oven to 375°F, so it’s ready to go. Then, finely mince your garlic and chop the scallions—freshness here makes all the difference. In a large bowl, combine the ground turkey breast, eggs, panko breadcrumbs, garlic, scallions, ground ginger, kosher salt, and freshly cracked pepper. I find using my hands helps mix everything evenly without over-working the meat. Then, scoop out 24 equal-sized meatballs—about 1.5 ounces each is perfect. If you have a mini muffin tin, spray it with cooking spray and place one meatball in each cup; if not, a baking sheet lined with parchment works perfectly too. These little guys cook evenly without drying out!

Step 2: Bake the Meatballs

Pop them into the oven for about 15 minutes. I usually check at the 14-minute mark just to make sure they’re perfectly cooked through but still juicy. The beauty of baking is that the meatballs cook gently, which keeps them moist. If you’re using a baking sheet, turn them once halfway through to brown all sides evenly.

Step 3: Whip Up the Glaze

While the meatballs are baking, finely mince your garlic again. In a saucepan, combine hoisin sauce, reduced sodium soy sauce, rice wine vinegar, corn starch, water, garlic, and ginger—fresh or paste works here. Whisk everything together over medium heat and stir frequently. I discovered this trick of constant stirring prevents clumps and helps the sauce thicken smoothly, which usually takes about 10 minutes. Once it’s glossy and thickened, you’re ready for the best part.

Step 4: Toss and Glaze

Add your baked meatballs right into the pot with the glaze and let them cook together for another minute or two on low heat. This ensures each meatball is perfectly coated with that sticky, savory-sweet glaze. For garnish, sprinkle sesame seeds and more chopped scallions to add that nutty crunch and fresh bite—it’s a total game changer!

How to Serve Asian Glazed Turkey Meatballs Recipe

Garnishes

I personally love topping these meatballs with sesame seeds and plenty of sliced scallions for that extra pop of color and crunch. Sometimes I drizzle a little extra hoisin sauce over the top for guests who love a saucier bite. Sprinkle some toasted chopped peanuts or fresh cilantro if you want to mix things up!

Side Dishes

These meatballs pair wonderfully with simple steamed jasmine rice or sticky rice, which soak up the glaze perfectly. For veggies, I like quick pickled cucumbers or a crunchy Asian slaw for contrast. Sometimes, I serve them on a bed of soba noodles tossed in a light sesame dressing—delicious and filling.

Creative Ways to Present

For a party, I like to skewer these meatballs on bamboo sticks and serve them as finger food alongside dipping sauces. On family dinner nights, plating them atop a colorful salad with bright veggies adds freshness and makes the meal feel special. I’ve even stuffed them inside steamed bao buns for a totally fun twist!

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs and glaze together in an airtight container in the refrigerator. They stay good for 3 to 4 days, which gives me plenty of time to enjoy the next-day lunch without losing any flavor or moisture.

Freezing

Freezing these meatballs works like a charm. I recommend glazing them first, then letting them cool completely before freezing in a single layer on a baking sheet to avoid sticking. Afterward, transfer them to a freezer-safe bag. They keep well up to 3 months, which is great for batch cooking.

Reheating

I reheat leftover or frozen meatballs gently in a skillet on medium-low heat to preserve juiciness and rewarm the glaze without drying out. Alternatively, microwave them covered for about a minute, stirring halfway through, but stovetop reheating keeps the best texture.

FAQs

Final Thoughts

I can’t recommend this Asian Glazed Turkey Meatballs Recipe enough—it’s become a staple in my kitchen because it’s just that good. The balance of flavors, the ease of prep, and the way they hold up beautifully as leftovers make it a go-to for busy days and special nights alike. Give it a try, and I promise you’ll find yourself reaching for this recipe again and again, just like I do!

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