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!
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Asian Turkey Meatballs
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).
These Asian 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.
How to make Asian Turkey Meatballs
Preheat oven to 400 degrees. Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined. Grease a baking sheet with oil. Portion out 12 meatballs. (Working with slightly wet hands helps) Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through. Meanwhile make the sauce. Add hoisin sauce, soy sauce, water and sesame oil to a medium bowl and stir to combine. Take the meatballs out of the oven and toss with the Asian sauce. Serve immediately and garnish with green onions and sesame seeds, if desired. sauce and bake the meatballs in a 350 degree oven until warmed through or simply reheat the meatballs in the warmed sauce! They also are great to through in the crockpot and cook on low until heated through!
What to serve with these Meatballs
- White or brown rice to soak up all the extra sauce! For a low carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Chicken Lo mein
- Vegetable Fried Rice
- Roasted Potatoes
Can I freeze these meatballs?
Yes, I prefer to freeze the baked meatballs without the sauce. You can partially bake them and finish cooking them when you pull them out of the freezer. They keep in the freezer in an airtight container for up to 3 months. When you are ready to eat defrost the meatballs, make the sauce and bake the meatballs in a 350 degree oven until warmed through or simply reheat the meatballs in the warmed sauce! They also are great to throw in the crockpot and cook on low until heated through!
Here are more Easy Meatball Recipes to try!
- Thai Red Curry Chicken Meatballs
- Teriyaki Beef Meatballs
- Turkey Meatballs with Arugula and Mushrooms
- Asian Style Chicken Meatballs
- Slow Cooker Asian Sesame Meatballs
Asian Turkey Meatballs
Ingredients
- 1 pound ground turkey
- 3/4 cup panko breadcrumbs
- 3 cloves garlic minced
- 1 whole green onion both green and white parts, chopped
- 1 large egg
- 1/2 teaspoon sesame oil
- 1 tablespoon low sodium soy sauce
Asian Sauce
- 1/4 cup hoisin sauce
- 1/8 cup low sodium soy sauce
- 1 tablespoon water
- 1 teaspoon sesame oil
- green onions for serving if desired
- sesame seeds for serving if desired
Instructions
- Preheat oven to 400 degrees.
- Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.
- Grease a baking sheet with oil.
- Portion out 12 meatballs. (Working with slightly wet hands helps)
- Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.
- Take out of the oven and toss with the Asian sauce.
- Serve immediately and garnish with green onions and sesame seeds, if desired.
- Note: If you are freezing the meatballs do not toss with sauce until ready to serve.
Asian Sauce
- Add all of the ingredients to a medium bowl and stir to combine. Set aside until meatballs are done cooking.
