Description
Asian Glazed Turkey Meatballs are tender, flavorful bite-sized meatballs made with ground turkey breast, seasoned with garlic, ginger, and scallions. They are cooked to perfection and coated in a sticky, sweet, and tangy Asian-inspired glaze made from hoisin sauce, soy sauce, rice wine vinegar, and fresh ginger. Perfect served with rice and vegetables or as a tasty appetizer, these meatballs offer a wholesome, delicious meal that’s easy to prepare and great for meal prepping.
Ingredients
Scale
Meatballs
- 2 lbs ground turkey breast
- 2 eggs
- 1 cup panko breadcrumbs (plain, unseasoned)
- 4 cloves garlic, minced
- 2 scallions, finely chopped
- 1/4 tsp ground ginger
- 1 tsp kosher salt
- Fresh cracked pepper, to taste
Glaze Sauce
- 1/2 cup hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp corn starch
- 3/4 cup water
- 2 cloves garlic, minced
- 1 tsp ginger (fresh grated or paste)
Garnish
- Sesame seeds
- Scallions, sliced thin
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey breast, eggs, panko breadcrumbs, minced garlic, chopped scallions, ground ginger, kosher salt, and freshly cracked pepper. Mix thoroughly using your hands or a spoon until all ingredients are well incorporated.
- Form Meatballs: Shape the turkey mixture into approximately 24 bite-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a platter or baking sheet ready for cooking.
- Cook the Meatballs: Heat a large non-stick skillet over medium heat with a little oil if desired. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally to brown all sides and cook through. The meatballs should reach an internal temperature of 165°F (74°C).
- Make the Glaze Sauce: In a separate bowl, whisk together the hoisin sauce, reduced sodium soy sauce, rice wine vinegar, and water. In a small cup, mix the cornstarch with a tablespoon of water until smooth (slurry). Set aside.
- Sauté Aromatics: In the same skillet used for meatballs, add minced garlic and fresh ginger and sauté over medium heat for about 30 seconds until fragrant.
- Combine and Thicken Sauce: Pour the hoisin mixture into the skillet with the garlic and ginger. Bring to a simmer, then slowly whisk in the cornstarch slurry. Continue cooking, whisking constantly until the sauce thickens and becomes glossy, about 2-3 minutes.
- Glaze the Meatballs: Return the cooked meatballs to the skillet and gently toss them in the thickened glaze sauce until evenly coated and heated through for another 2 minutes.
- Garnish and Serve: Transfer the glazed turkey meatballs to a serving platter. Sprinkle sesame seeds and sliced scallions over the top. Serve warm with steamed rice and vegetables if desired.
Notes
- Use ground turkey breast for a leaner, tender texture.
- Panko breadcrumbs help keep the meatballs light and moist.
- Adjust the saltiness of the glaze with reduced sodium soy sauce to control sodium content.
- The meatballs can be made ahead and frozen before cooking; cook from frozen adding a few extra minutes to cook time.
- For extra spice, add a teaspoon of chili garlic sauce or sriracha to the glaze.
- This recipe makes 24 meatballs, ideal for meal prepping or serving as an appetizer for a party.
Nutrition
- Serving Size: 1 meatball
- Calories: 75 kcal
- Sugar: 2 g
- Sodium: 322 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
