Description
Asian Glazed Turkey Meatballs are a flavorful and juicy dish featuring ground turkey mixed with garlic, ginger, and scallions, then baked and coated in a sticky, sweet-savory sauce made from hoisin, soy sauce, and rice wine vinegar. Perfect as a main course served with rice and vegetables or as a bite-sized appetizer, these meatballs deliver a delightful combo of Asian-inspired flavors in every bite.
Ingredients
Scale
Meatballs
- 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
Glaze Sauce
- 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
Garnish
- Sesame seeds
- Scallions, sliced
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground turkey breast, eggs, panko breadcrumbs, minced garlic, chopped scallions, ground ginger, kosher salt, and fresh cracked pepper. Mix gently but thoroughly until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the meatballs tender.
- Form meatballs: Using your hands or a small scoop, shape the mixture into approximately 24 even bite-sized meatballs. Place them on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for about 15-20 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C). Baking ensures the meatballs stay moist and helps them hold their shape.
- Prepare the glaze sauce: While the meatballs are baking, whisk together the hoisin sauce, reduced sodium soy sauce, rice wine vinegar, corn starch, water, minced garlic, and fresh or paste ginger in a small saucepan. Heat this mixture over medium heat, stirring constantly until it thickens into a glossy glaze.
- Coat the meatballs: Once the meatballs are fully cooked, transfer them to a large skillet or pan over low heat. Pour the warm glaze sauce over the meatballs and gently toss to coat each meatball evenly in the sticky sauce. Allow the glaze to warm the meatballs for a couple of minutes.
- Garnish and serve: Sprinkle sesame seeds and sliced scallions over the glazed meatballs for added texture and visual appeal. Serve hot alongside steamed rice and your choice of vegetables for a complete meal, or enjoy as a delicious appetizer.
Notes
- Asian Glazed Turkey Meatballs are deliciously sticky and sweet with bold flavors from ginger, garlic, and hoisin sauce.
- Use lean ground turkey breast for a healthier option and to keep meatballs tender.
- The glaze sauce can be adjusted for sweetness or tang by adding more hoisin or rice wine vinegar as preferred.
- These meatballs freeze well and reheat nicely, making them ideal for meal prep.
- For a gluten-free version, substitute panko breadcrumbs and soy sauce with gluten-free alternatives.
- These meatballs also work wonderfully as a cocktail appetizer served with toothpicks.
Nutrition
- Serving Size: 1 meatball
- Calories: 75 kcal
- Sugar: 2 g
- Sodium: 322 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
