Asian Turkey Meatballs

Asian inspired food is some of my favorite. These Asian Turkey Meatballs are covered in a sweet and spicy sauce then garnished with sesame seeds and scallions. These meatballs are savory, bursting with flavor, and easy to make to boot. 

Uhh, yeah! These meatballs have so much flavor, they are healthy, and easy to make. Make them as an appetizer, serve for dinner over rice or quinoa with a side of veggies, or make them as part of your meal prep lunch for the week. These meatballs pair perfectly with my Quinoa Veggie “Fried Rice”. 

The first time I made these meatballs was for a girl’s night. I wanted to serve healthy appetizers and I was in the mood for something savory that I wouldn’t feel guilty eating. Let me tell you, these meatballs were a huge hit and everyone wanted the recipe. I am hoping all of you will love these Asian Inspired Meatballs just as much!

Let’s Get Saucy!!

What makes these meatballs is the sauce. It’s sweet & spicy and in my opinion, there is nothing better than that. I like to marinade the meat mixture in the sauce, if times allows, but this sauce has so much flavor it’s not essential by any means.

Here is what I love about this recipe:

• It is easy: These meatballs can be on the table in 30 minutes. I use a small stainless steel scoop to easily portion the meatballs. Here is the link for the scoop I use.
• It is versatile: Appetizer, lunch, dinner, meal prep… use ground turkey, chicken, or beef… whatever meat you like.
• It is saucy: Soy sauce, hoisin sauce, garlic, ginger, this sauce is sweet but to spice it up a notch there is sriracha… and remember this recipe is versatile so make them as saucy as you like!

Make it a Meal Prep Lunch:

Add quinoa or brown rice, maybe a side of broccoli or green beans or just eat plain. There is so much you can do with these meatballs. Make sure you post a picture when you make them and use #thewelldressedkitchen.

Asian Turkey Meatballs

 

Author: The Well Dressed Kitchen

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Save Print

Ingredients

• Meatballs:
• 1 pound ground turkey
• ½ cup panko breadcrumbs + ¼ cup for topping
• 1 egg
• 1 tsp fresh ground ginger, minced
• 1 garlic clove, minced
• 2 green onions, thinly sliced + more for garnish
• Sesame Seeds, for garnish (optional)
• Sauce:
• ⅓ cup hoisin sauce
• ¼ cup rice vinegar
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp fresh ground ginger, minced

Instructions

1. Pre-heat oven to 400 degrees F. Line baking sheet or a 9x13 inch baking dish with parchment paper and spray with cooking spray.
2. In a medium-sized bowl combine all sauce ingredients including hoisin sauce, rice vinegar, soy sauce, garlic, and ginger, and whisk until well combined. Set aside.
3. In a large bowl, combine meatball ingredients including ground turkey, panko breadcrumbs, ginger, garlic, eggs, green onion, and ½ cup of sauce you made. (*Note* Reserve remaining sauce to top meatballs after cooked) Gently mix with your hands until well combined. Using a scoop or you hands roll the turkey mixture into balls roughly 1 inch to 1.5 inches in size (yields roughly 15 to 20 meatballs depending on size). Place meatballs on a parchment lined baking sheet. Sprinkle remaining panko breadcrumbs on top of meatballs.
4. Bake in oven for 15 to 18 minutes or until meatballs are no longer pink inside. Remove from oven and pour remaining sauce over top of meatballs. Garnish with sliced green onion and sesame seeds and serve warm.

3.5.3229

Notes:

1. Sauce: You can make extra sauce if you want the meatballs to be extra saucy. If time allows, marinade the meat in the sauce in the refrigerator for an hour for extra flavor.
2. Storage: Keep in the fridge for 4 to 5 days.
3. Meal Prep: Make this a meal prep by adding rice or quinoa and a side of veggies. Divide in microwave safe containers and keep in fridge for 4 to 5 days. Reheat in microwave when ready to eat. To eliminate the hard work of mincing fresh garlic, I use a Garlic Press, here is the link for the garlic press I use. It lets you press fresh cloves of garlic without peeling them first.

More Recipes I love…

Asian Chicken Lettuce Wraps

Quinoa Veggie “Fried Rice”

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗