Asian Turkey Meatballs

30 Minute Asian Turkey Meatballs. Baked and tossed in an Asian inspired sauce. Serve as an appetizer or add rice to make it a meal!

Asian Turkey MeatballsThank you National Turkey Federation for sponsoring this post! All opinions and text are my own.

Two of my favorite things: Asian food and meatballs come together to make these amazing Asian Turkey Meatballs. These meatballs are tender, flavorful, juicy and loaded with tons of sauce.

I baked these meatballs instead of pan frying. It makes it a lot easier to cook the meatballs and they can be cooked in one batch. The meatballs still get browned on both sides (just make sure to flip them halfway).



You don’t always think of Asian food and turkey together but these two are a perfect match. The asian sauce and baking method gives the lean turkey lots of flavor and moisture. Turkey is naturally low in fat and provides immune-boosting nutrients like iron, zinc and potassium. It’s also packed with lean protein to keep you feeling full longer.

The National Turkey Federation supports its farmers to raise well-treated turkeys in comfortable settings that are environmentally safe and that by doing so raise the tastiest turkey. By providing all the information retail and restaurant professionals need to raise awareness educate and inspire people to try an unexpected, healthy and flavorful lean protein – turkey.


These Asian Turkey Meatballs only take 30 minutes to make. Simply combine all of the meatball ingredients together and mix until combined, making sure not to over mix. Shape into 12 equal size meatballs and bake in a 400 degree oven for 15 minutes or until cooked through. These meatballs also can be frozen and tossed with the sauce before serving.

I like to add a little Sriracha sauce to my meatballs for an extra kick. Garnish with sesame seeds and green onions too!

Serve as an appetizer or as a meal with some fried rice or noodles.


For additional recipes, tips, videos and resources on turkey, visit Serve Turkey to learn more!

Asian Turkey Meatballs

  • 4.7
  • 26 reviews
Prep time:
Cook time:
Total time:
Serves: 12 meatballs
30 Minute Asian Turkey Meatballs. Baked and tossed in an Asian inspired sauce. Serve as an appetizer or add rice to make it a meal!


  • 1 pound ground turkey
  • ¾ cup panko breadcrumbs
  • 3 cloves garlic, minced
  • 1 whole green onion, both green and white parts, chopped
  • 1 large egg
  • ½ teaspoon sesame oil
  • 1 tablespoon low sodium soy sauce

Asian Sauce

  • ¼ cup hoisin sauce
  • ⅛ cup low sodium soy sauce
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • green onions for serving, if desired
  • sesame seeds for serving, if desired


  1. Preheat oven to 400 degrees.
  2. Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.
  3. Grease a baking sheet with oil.
  4. Portion out 12 meatballs. (Working with slightly wet hands helps)
  5. Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.
  6. Take out of the oven and toss with the Asian sauce.
  7. Serve immediately and garnish with green onions and sesame seeds, if desired.
  8. Note: If you are freezing the meatballs do not toss with sauce until ready to serve.

Asian Sauce

  1. Add all of the ingredients to a medium bowl and stir to combine. Set aside until meatballs are done cooking.
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  • Cindy

    I made the meatballs without the sauce, but they were still so good. I used 80/20 turkey and cooked them in a skillet since it’s too hot outside to use the oven. They came out firm yet juicy. I usually don’t like ground turkey but turkey is a lot cheaper than beef right now. I wanted a recipe that wasn’t just the same old italian style meatball and this was perfect. I’m already craving more.

  • melissa

    great dish! very easy and fast to make and has a lot of flavor. will be saving this recipe for the future!

  • Brooke Strauss-Dobi

    I made these and they were ahhhhmaaaaaayyyyzzzzzing! The only different thing I did was add minced ginger to the sauce. So glad I found your site!

    • Hi Lisa,

      You can do 3 per serving if you are serving 4 for a dinner portion. This recipe makes 12 meatballs.



  • I made these tonight for dinner with veggie fried rice (basically fried rice with peas, broccoli, green onions, corn, carrots and spinach garnished with cilantro). I doubled the sauce recipe thinking i needed more sauce, because I used 1.5lbs of ground turkey and it was too much sauce. Next time I will use the recipe as is. It was a big hit! Thank you for sharing!!

    (1.5 lbs makes about 22 meatballs)

  • Sheila

    Made these tonight. They turned out really good. Hubby like them too.

    • Hi Tanua,

      Just whisk the sauce ingredients together and toss with the meatballs when they are finished cooking.



  • Yummy. Thank you for this fun, easy and delicious recipe. I’m not much of a cook but this was so easy and looked like it came from a restaurant. My family said this a new favorite.

  • Yvonne

    I used 3/4 cup leftover cooked rice, instead of panko, which I didn’t have. Baked on parchment lined 1/2 sheet for 18 minutes. Super moist and delicious tossed in sauce with cilantro and scallions.

  • Fadilah

    Hi there

    The recipe asks for sesame oil. Is it the toasted sesame oil?


  • Vanessa Jackson

    I found this recipe when I was looking for an EASY Asian meatball recipe. Even thought it’s so hot outside, I was craving something Asian. I made these tonight and they came out so yummy and delicious. Thank you!!!

  • Jeannie

    I baked mine for 20 minutes. I also added some honey to the Asian sauce. Delicious!

  • Sam

    These were the best turkey meatballs I have ever had… 10/10 recommend- wouldn’t change a thing!!

  • Allan

    Eccellent. Had these with rice. Will certainly make these again as appetizers served at a pool party.

  • Judy Miller

    Made it and it is easy and really delicious. Added some honey to the sauce and instead of rice, I decided to lower the carb factor by oven roasting asparagus tossed with olive oil, sea salt and garlic powder. Also served it with fresh bean sprouts. Yummy and satisfying dinner!

    • Hi Hannah,

      I would defrost overnight then make another quick batch of the asian sauce and let the meatballs heat up in that.



  • Christine Shintani

    Hi Kelley, I’m looking for a recipe for Korean meatballs to use in a Korean soup. The recipe calls for a package Korean BBQ meatballs, but I’d likely to prepare from scratch. Will your recipe be good in the soup?

    • Hi Christine!

      Yes I think this recipe would work perfectly in your soup! I would try making them a bit smaller so they are easier to eat in the soup.



  • Trena

    These were good. I thought I had turkey and didn’t so I used ground beef. It was just as good.

  • Shari

    Do you know if these could be formed the night before baking? I’d like to have them Christmas Eve but form them tomorrow. They sound wonderful!

  • SherryS

    These were simple to make and delicious. I didn’t have any soy sauce on hand so used Teriyaki sauce. Will make these regularly.

  • S woodland

    They were so dry and yuk. Nothing like picture. Never again. I did in oven as recipe said and even lower temp

  • Donna

    I made this last night. My family really enjoyed it. Thank you for a great recipe. I will be making it again.

  • Darlene

    Getting ready to make this. Recipe doesn’t say what to do with the 1 whole green onion, assuming chop it up and toss in with the other ingredients?

    • Hi Darlene,

      “Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.”



  • Mel

    Made this last night. Very quick and easy to do. Came out just as pictured and extremely tasty. Accompanied with white rice and pak choi to make it a dinner meal. Thank you for the recipe!

  • MJ Hal

    Really enjoyed these meatballs! Definitely adding this recipe to my menu rotation. I served the sauce on the side only because my husband can be picky. But he loved them and had seconds. Served with zucchini noodles. Healthy and delicious meal.

  • Mike Mitchell

    This is a delight o cook and eat. Simple to make and so very tastie. Works well with chicken too

  • Emy Miller

    Made them for dinner last night. They are wonderful and easy. Next time I will triple the sauce amount !

  • Michelle Loetsch

    Absolutely delicious.
    Tweaking my next batch with fresh Cilantro root. Yummy

  • alyson

    Hi there, if I double the meat to 2 pounds, should I double everything else?

  • Amy

    I’ve made these twice now and everyone has loved them and asked for the recipe. This is definitely a go-to recipe now, Thank you!

  • elizabeth perdue

    Will this work with ground beef? It looks delicious but I HATE ground turkey

  • Debbie Eckstein

    Da Bomb!!! had them tonight with bok choy, bean sprouts, homemade hoisin over rice noodles. Thanks for your great recipe!

  • Brittany

    These look amazing! I don’t have hoisin sauce- is there anything I can use instead?

    • Sure! You can always use oyster sauce or try making your own hoisin sauce at home!!

      Thanks & Enjoy!!


  • Quinn

    Hi! Just found this recipe and I’m planning on making these for meal prep. I am not going to make the sauce, so I am wondering if you could tell me the nutrition information for just the meat balls! Thanks!

    • Hi Quinn!

      Unfortunately I do not have the nutrition for the meatballs.

      Sorry about that!


  • Brandy

    Made this for dinner tonight and everyone LOVED it! So easy, and flavorful, even our 6year old daughter who says she doesn’t like anything said she liked this more than chicken. Thanks for a delicious dinner.

  • Eric

    “Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.”

    Still doesn’t explain what to do with the green onion. Do you chop it? Mince it? Blend it?

  • Made these earlier this year for my family and they loved them. Gonna be making more this week for dinner.

  • Melissa

    I’m going to make this but want to freeze half. Do I cook them, then freeze? Or freeze while still raw? Also, I see not to combine with sauce if freezing, but can the sauce be frozen separately?

    • Hi Melissa,

      You could always cook these and reheat leftovers or freeze sauce and cooked meatballs separately.

      Thanks & Enjoy!


  • oscar subero

    I’ve made this a million times. My husband’s favorite recipe. Turkey is better. I double the batch and freeze for later.