Sticky Asian Glazed Turkey Meatballs
These Sticky Asian Glazed Turkey Meatballs are tender, oven-baked meatballs tossed in a glossy hoisin-based glaze. Perfect as a party appetizer or served over rice for a flavorful, high-protein dinner.
Servings: 6 servings
Calories: 245kcal
Cost: 3
Equipment
- baking sheet
- parchment paper
- large mixing bowl
- skillet
Ingredients
- 1.5 lbs ground turkey (93/7 lean)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup hoisin sauce
- 3 tbsp soy sauce (for glaze)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tsp fresh ginger, minced (for glaze)
- sesame seeds and green onions, for garnish
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, gently mix ground turkey, panko, egg, green onions, garlic, ginger, soy sauce, salt, and pepper until just combined.
- Roll mixture into 1.5-inch meatballs and place evenly on the baking sheet.
- Bake for 15–20 minutes until golden and cooked through (165°F internal temperature).
- While meatballs bake, whisk hoisin sauce, soy sauce, rice vinegar, sesame oil, water, and ginger in a skillet. Simmer for 3–4 minutes until slightly thickened.
- Add baked meatballs to the glaze and toss gently to coat. Simmer together for 2 minutes.
- Transfer to a serving dish, garnish with sesame seeds and green onions, and serve.
Notes
Wet your hands when rolling meatballs to prevent sticking. Avoid overmixing the meat mixture to keep meatballs tender. Meatballs can be baked ahead and frozen for up to 3 months, then reheated and glazed before serving.