These glazed asian turkey meatballs are incredibly versatile and can be served with Asian noodles, rice, veggies, salads and more. The 5-ingredient hoisin glaze is sweet, salty, and full of umami!
Why I Love this Recipe for Asian Turkey Meatballs
These Asian turkey meatballs are always a hit. They’re quick to make, absolutely delicious and savory, and can be paired with a variety of veggies to make a full meal. Because of that, I’ve made them countless times for holiday parties, appetizer date nights and weeknight dinners.
Watch How to Make This Recipe
Ingredients for this Recipe
- lean ground turkey (I prefer 93%)
- Panko breadcrumbs (preferably whole-wheat, gluten-free if needed)
- garlic, fresh garlic is best
- scallions (aka green onions)
- fresh ginger (dried will work too)
- toasted sesame oil, make sure it’s “toasted”
- kosher salt & black pepper
- hoisin sauce
- fresh lime juice (rice vinegar would also work)
- low-sodium soy sauce
- toasted sesame oil
- sesame seeds, cilantro and scallions for serving, optional
Step-By-Step Instructions for Making Hoisin Meatballs
1: mix the ground turkey, Panko breadcrumbs, garlic, scallions, egg, ginger, toasted sesame oil, salt and pepper together.
2: form mixture into meatballs and arrange on a baking sheet.
3: bake meatballs until browned and cooked through (165ºF).
4: meanwhile, for the glaze whisk together hoisin, lime juice, soy sauce, toasted sesame oil, and ginger in a large bowl.
5: add the warm meatballs to the large bowl with glaze and toss to coat.
Asian Turkey Meatball Appetizer
Decrease the size of these hoisin-glazed meatballs by a tablespoon (and decrease the baking time to about 10 minutes). Arrange glazed meatballs on a serving platter and sprinkle with desired toppings.
Want to make more of a statement? Serve the mini meatballs on a platter with a pile of bibb lettuce leaves and bowls of various toppings. This makes a great interactive appetizer and allows guests to make their own lettuce wraps.
Make these Asian Meatballs a Meal!
- Top a bed of gochujang noodles with a few of these hoisin-glazed meatballs!
- Serve meatballs with Cilantro Lime Rice.
- Serve with basmati rice and steamed or charred snap peas or broccoli.
FAQ & Test Kitchen Tips
Use gluten-free Panko breadcrumbs and be sure to use certified gluten-free hoisin and soy sauce.
Stored in an airtight container in the refrigerator, these meatballs will last up to 4 days.
Yes, you can make these ahead of time. I recommend cooking the meatballs as directed then letting them cool completely before transfering to a clean sheet pan with parchment. Freeze the meatballs until solid then transfer to a resealable zipper-lock bag and store in the freezer.
When you’re ready to serve, transfer the frozen meatballs to a baking sheet and reheat in a 300ºF (149ºC) oven until warmed through. While they are reheating make the glaze.
Sure! Ground chicken, ground beef or ground pork will all work.
I would recommend keeping them warm in a slow cooker on low heat. You can also keep them warm on the stove top in a medium pot, covered, over low heat. Just make sure to give them a stir from time to time to avoid burning.
More Meatball Recipes You May Like…
- Baked Chicken Meatballs
- Pesto Pasta with Chicken Meatballs
- Turkey Swedish Meatballs
- Harissa Lamb Meatballs
- Instant Pot BBQ Meatballs
Glazed Asian Turkey Meatballs
- 1 ½ pounds lean ground turkey (93% lean)*
- ½ cup Panko breadcrumbs
- 4 cloves garlic, minced (2 teaspoons)
- ⅓ cup chopped scallions
- 1 large egg
- 2 teaspoons grated fresh ginger, or 1 ½ teaspoons dried ground ginger
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup hoisin sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger, or ¾ teaspoon dried ground ginger
- 2 tablespoons Panko breadcrumbs, gluten-free if needed, for serving (optional)
- 2 teaspoons sesame seeds for serving (optional)
- Chopped cilantro and scallions for serving, optional
- Heat oven to 425°F (218ºC); coat a baking sheet with nonstick spray.
- Mix turkey, ½ cup Panko, garlic, scallions, egg, 2 teaspoons ginger, 2 teaspoons sesame oil, salt, and pepper together using hands. Using 2 heaping tablespoons at a time, roll turkey mixture into 20 meatballs (1½ ounces each); arrange on prepared baking sheet.
- Bake meatballs until browned and an instant read thermometer inserted in the centers reached 165ºF (74ºC), 15–20 minutes.
- Meanwhile, whisk together hoisin, lime juice, soy sauce, 2 teaspoons sesame oil, and 1 teaspoon ginger in a large bowl.
- Add warm meatballs to sauce and gently toss to coat; transfer to a serving dish.
- Combine panko and sesame seeds. Sprinkle Panko mixture, cilantro and scallions over meatballs.
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This recipe and article were originally published on November 6, 2019.
These went together in a flash and are so full of flavor – I served them with your gochujang noodles – Thanks Lauren!
Great idea to pair them with the Gochujang Noodles. So glad you enjoyed them, thanks for the comment!
Delicious! I served them with rice and stir fry vegetables.
Yum! Love the idea of making it a whole meal that way!