Asian Turkey Meatballs are tender, juicy, and spiced with ginger, garlic, and soy. Served with a glaze that is out of this world and better (and faster!) than any takeout!
I am a huge meatball lover. What's there not to love? Tender juicy bites of meat served with sauce are the ultimate comfort food for me. And these Asian Turkey Meatballs really hit the spot!
When I was developing this recipe, I was craving Chinese takeout but wanted something quick and healthy. This recipe comes together in just 25 minutes and uses lean turkey meat and the oven for healthy baked meatballs.
Ingredients for Asian Turkey Meatballs
If you love cooking Asian food as much as I do, you'll likely find most of these ingredients in your pantry!
For the Meatballs:
- Ground Turkey: Leaner and healthier than red meat.
- Panko Bread Crumbs: Panko is drier and crunchier than typical breadcrumbs. But if you only have regular or homemade breadcrumbs, that will work just fine!
- Egg: The ultimate meatball binder.
- Ginger, Garlic, and Scallions: The classic Asian flavor combo for these turkey meatballs.
For the Sauce:
- Sesame Oil: Made from sesame seeds and delivers a beautiful nutty aroma and flavor.
- Garlic and Soy: Offers deep rich flavor to the sauce.
- Rice Vinegar: Helps balance the rich flavors.
- Honey: For a touch of sweetness.
- Sesame Seeds and Scallions: Used as a garnish and fresh flavor.
How to Make Asian Turkey Meatballs
This meal comes together fast! Save even more time by cooking your sauce as the meatballs bake in the oven.
- Preheat your oven to 400 degrees and line a baking sheet with foil for super easy clean-up.
- Combine all your meatball ingredients and divide them into 12 balls. Space evenly on your baking sheet and bake for 12 minutes or until golden brown and cooked through.
- Meanwhile, heat a large skillet over medium-low heat and cook your garlic until tender and fragrant. Add rice vinegar and honey and simmer until thickened.
- Once meatballs are finished cooking in the oven, add them to the pan and toss to coat in the sauce. Stir in the scallions and sesame seeds right before serving.
- Serve with rice and miso soup or a ginger salad on the side to make a complete meal.
- Keep warm in a slow cooker for a tasty party appetizer.
- Make meatballs ahead of time and cook sauce right before serving.
For make-ahead meatballs: Cook your meatballs in the oven and allow them to cool before storing in an airtight container or Ziploc bag for up to 3 days. Make your sauce, heat the meatballs in the sauce, and bring them up to temperature before serving.
For leftovers: Store the sauced meatballs in an airtight container for up to 3 days. Gently heat in a saucepan over medium-low heat until completely warmed through. Or heat in the microwave for 2-3 minutes until hot.
Meatballs always freeze well! You can make a double batch and freeze the raw meatballs for up to 3 months. To do this, first partially freeze meatballs on a small baking sheet, then transfer to a freezer Ziploc bag. Don't forget to label with a date!
Wine Pairing Suggestions
Sake and Sapporo aren't the only drinks that pair well with Asian fare. White wine works beautifully for these Asian Turkey Meatballs!
- Good: This Viognier is budget-friendly with flavors of pineapple and tea that would compliment the nutty sesame and spicy ginger wonderfully.
- Better: This Sicilian Blend would be such a great pairing and is easy to snag online at a great price.
- Best: This aged white burgundy gets deeper and richer as it opens up and is full-bodied enough to stand up nicely to the flavors of sesame and soy. This full-bodied California Chardonnay would be an excellent choice as well.
- Local Choice: Tabor Hill Gewurztraminer is one of my favorites for sweet and spicy Asian food pairings. Any dry, Gewurztraminer would pair nicely with this meal.
More Tasty Dinner Ideas
- Simple Grilled Salmon
- Instant Pot Chicken Gnocchi Soup
- Champagne Chicken
- Chicken Stir Fry with Noodles
Asian Turkey Meatballs
For the Meatballs
- 1 lb ground turkey
- ¼ cup Panko Crumbs
- 1 large egg
- 1 teaspoon fresh minched ginger
- 1 clove garlic, minced
- 2 tablespoon minced scallions
For the Sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 3 tablespoon honey
- 1 tablespoon scallions, thinly sliced
- 1 tablespoon sesame seeds
- Preheat the oven to 400 degrees and prepare a baking sheet by lining with aluminum foil. Set aside.
- In a large bowl, combine all ingredients for the meatballs and mix thoroughly until well combined.
- Form into one inch balls and place evenly spaced apart on the prepared baking sheet.
- Bake for 12 minutes or until golden brown and cooked through.
- Meanwhile, prepare the sauce by heating sesame oil in a large skillet over medium low heat.
- Cook the garlic cloves until tender and fragrant.
- Add the rice vinegar and honey and simmer until thickened.
- Add the meatballs back into the skillet and toss in the sauce. Stir in the scallions and sesame seeds right before serving.