Name: Asian Glazed Turkey Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 lbs ground turkey breast; 2 eggs; 1 cup panko breadcrumbs (plain, unseasoned); 4 cloves garlic, minced; 2 scallions, finely chopped; 1/4 tsp ground ginger; 1 tsp kosher salt; Fresh cracked pepper, to taste; 1/2 cup hoisin sauce; 1/4 cup reduced sodium soy sauce; 1/4 cup rice wine vinegar; 1 tbsp corn starch; 3/4 cup water; 2 cloves garlic, minced; 1 tsp fresh or paste ginger; Sesame seeds; Scallions, sliced

If you’re craving something that hits all the right notes—sweet, sticky, savory, and totally addictive—you’ve got to try this Asian Glazed Turkey Meatballs Recipe. I absolutely love how tender and flavorful these meatballs turn out, and the glaze? Total game changer. Whether you’re feeding a crowd or meal prepping for the week, these meatballs feel fancy but come together in no time. Stick around, and I’ll share all my tips so you can nail this recipe in your kitchen.

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Why You’ll Love This Recipe

Healthy and Lean: Ground turkey keeps things light without sacrificing flavor or moisture.
Irresistible Sweet & Savory Glaze: The hoisin and soy sauce combo makes each bite perfectly sticky and flavorful.
Easy to Make: Just mix, shape, bake, and simmer in glaze—no fancy techniques required.
Versatile for Any Occasion: Works great as a main dish, appetizer, or even meal prep for busy weeks.

A white bowl filled with two layers of round meatballs covered in a shiny brown sauce, each meatball topped with white sesame seeds and small chopped green onions, placed on a light brown wooden board with two long green onion stalks resting beside it, all set on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To create these Asian glazed turkey meatballs, you’ll want fresh, simple ingredients that bring out the best in every bite. The blend of ginger, garlic, and scallions creates an aromatic base that pairs beautifully with the sticky glaze.

Ground turkey breast: I prefer lean turkey for a tender texture that’s not too greasy.
Eggs: They help bind the meatballs so they hold together perfectly.
Panko breadcrumbs: These give a nice lightness and keep the meatballs tender, plus they absorb flavors well.
Garlic: Use fresh cloves for the best punch of flavor; no jarred stuff here!
Scallions: Add a subtle oniony brightness that really wakes up the meatballs.
Ground ginger: Adds that warm, zesty note that’s classic in Asian dishes.
Kosher salt and fresh cracked pepper: Essential for seasoning the turkey meat to perfection.
Hoisin sauce: This sticky, sweet sauce is the star of the glaze.
Reduced sodium soy sauce: Prevents the glaze from becoming too salty but keeps that deep umami kick.
Rice wine vinegar: Brings a bright tang that balances the sweet and salty flavors.
Corn starch: Thickens the glaze so it clings to the meatballs beautifully.
Water: To loosen the glaze so it simmers just right.
Fresh garlic and ginger (for glaze): Make the sauce vibrant and fresh-tasting.
Sesame seeds and scallions (for garnish): Adds crunch and color that make the dish pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Asian Glazed Turkey Meatballs Recipe is so forgiving and versatile—feel free to tweak it to suit your taste or dietary needs. Here are some ways I’ve mixed it up over time to keep things interesting.

Make it spicier: I sometimes toss in a teaspoon of chili garlic sauce or red pepper flakes for a little kick—and my family loves the extra heat.
Swap turkey for chicken or pork: Ground chicken works just as well if you want a slightly richer flavor, or pork if you want it juicier.
Gluten-free: Using gluten-free panko or crushed rice crackers keeps it safe for gluten sensitivities without losing the crunch.
Oven vs. skillet: For a quicker method, I’ve also pan-fried the meatballs—just be sure to cook them carefully so they brown nicely without drying out.

How to Make Asian Glazed Turkey Meatballs Recipe

Step 1: Mix and Season Your Meatball Mixture

Start by finely chopping your garlic and scallions. In a large bowl, combine ground turkey, eggs, panko, garlic, scallions, ground ginger, kosher salt, and plenty of freshly cracked pepper. Use your hands or a spoon to mix gently—overworking can make the meatballs tough, so just combine until everything is evenly distributed. I learned this the hard way a few times, and the texture really makes a difference!

Step 2: Shape and Bake the Meatballs

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Use a tablespoon or cookie scoop to portion the mixture into even-sized meatballs—aim for about 24 small meatballs so they cook quickly and evenly. Arrange them spaced out on your sheet. Bake for about 15 minutes, until they’re firm and just starting to brown. I’ve tried pan-frying, but baking is less messy and hands-off while still giving a lovely, moist texture.

Step 3: Prepare the Sticky Asian Glaze

While the meatballs bake, whisk together your hoisin sauce, soy sauce, rice wine vinegar, corn starch, and water in a small saucepan. Mince the additional garlic and freshly grate or mash the ginger, then add those in too. Heat the glaze over medium heat, stirring constantly, until it thickens into that perfect sticky sauce—this usually takes about 5 minutes. It’s super rewarding to watch it come together, and it smells incredible, trust me!

Step 4: Toss the Meatballs in the Glaze

Once your meatballs are out of the oven, gently transfer them into the pan with your glaze and spoon the sauce over so each meatball is coated completely. Let them simmer together for a couple minutes to really soak up the flavors. Don’t rush this step — that glaze is what makes these meatballs shine, and you want every bite to have that sticky, sweet coating.

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Pro Tips for Making Asian Glazed Turkey Meatballs Recipe

Don’t overmix your meatball mixture: Gently fold ingredients just until combined to keep your meatballs tender and juicy.
Use a cookie scoop for uniform meatballs: This helps them cook evenly and makes presentation a breeze.
Let the glaze thicken fully: A properly thickened sauce clings perfectly and prevents sogginess.
Be mindful of saltiness: With soy sauce and hoisin, start with less and adjust after tasting your glaze.

How to Serve Asian Glazed Turkey Meatballs Recipe

A white bowl shows three glossy brown meatballs with a sticky sauce topped with white sesame seeds and small green onion pieces on the right side. Next to the meatballs, on the left side of the bowl, there is a small pile of light brown rice at the bottom and several long green beans placed vertically above the rice. Behind this bowl, there is a white oval dish filled with more meatballs glazed with sauce and sprinkled with sesame seeds and green onions. Both dishes sit on a wooden board, with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish these meatballs with a sprinkle of toasted sesame seeds and extra sliced scallions—they add a lovely crunch, visual appeal, and fresh flavor that’s super satisfying. If I’m feeling fancy, a little drizzle of sriracha mayo is a fun touch to balance the sweetness.

Side Dishes

My favorite way to serve these is alongside steamed jasmine rice and a quick sauté of bok choy or snap peas. The fresh veggies and fluffy rice absorb the glaze perfectly and round out the meal without competing with the bold flavors.

Creative Ways to Present

For parties or special dinners, I like to skewer these Asian Glazed Turkey Meatballs and serve them as bite-sized appetizers with toothpicks—easy for guests to grab and dig in. You could also pile them on a platter with some pickled veggies and cilantro for a vibrant sharing board.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover meatballs in an airtight container in the fridge. They keep well for up to 4 days, which makes for super convenient lunches or quick dinners during the week.

Freezing

These meatballs freeze beautifully. I like to freeze them flat on a baking sheet before transferring to a freezer bag so they don’t stick together. When you want to enjoy them, just thaw overnight in the fridge, then reheat and glaze as usual.

Reheating

To reheat, I gently warm the meatballs in a skillet over medium-low heat with a splash of water or extra glaze to keep them moist. This method keeps the texture nice and avoids drying out, unlike microwaving, which can sometimes make them rubbery.

FAQs

Can I make Asian glazed turkey meatballs ahead of time?

Absolutely! You can prepare the meatballs and glaze separately, then combine and reheat when ready to serve. They keep well in the fridge for a few days and freeze beautifully too.
What can I serve with these meatballs?

Steamed rice and sautéed or steamed veggies like bok choy, snow peas, or broccoli are my go-to sides. You could also serve them over noodles or in lettuce cups for a fresh twist.
Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork both work well and just slightly change the flavor and texture. Turkey keeps it light and lean, but feel free to swap based on preference.
How do I make the glaze thicker?

Make sure to whisk in the cornstarch slurry gently and heat the sauce until it bubbles and thickens. If it’s still too thin, cook a bit longer on medium heat while stirring.
Can I bake the meatballs instead of frying them?

Definitely! Baking at 400°F for about 15 minutes yields juicy meatballs with minimal fuss and less oiliness. I personally prefer this method for convenience and consistent results.

Final Thoughts

Honestly, this Asian Glazed Turkey Meatballs Recipe has become a staple in my home because it’s quick, healthy, and just so darn tasty. Every time I make it, I’m reminded how simple ingredients can come together to create something really special—and I know you’ll love it just as much as I do. So next time you want to impress yourself (or your guests) without a ton of effort, give these meatballs a shot. I promise it’ll be a new favorite.