Description
Asian Glazed Turkey Meatballs feature lean ground turkey combined with fresh aromatics and a sticky, sweet-savory Asian glaze. This quick and easy recipe is perfect for healthy weeknight dinners, party appetizers, or versatile meals like rice bowls and wraps. Enjoy tender, flavorful meatballs with a balanced glaze that hits sweet, salty, and tangy notes, customizable to your taste preferences.
Ingredients
Scale
Meatball Mixture
- 1 lb lean or extra-lean ground turkey
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large egg
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 tbsp soy sauce (or tamari for gluten-free)
Asian Glaze
- ¼ cup soy sauce (or tamari)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sriracha or chili sauce (optional)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (cornstarch slurry)
For Cooking
- 1–2 tbsp vegetable or neutral oil (for frying)
For Garnish (optional)
- Sliced green onions
- Toasted sesame seeds
- Chopped cilantro
- Extra sriracha
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, finely chopped green onions, minced garlic, grated ginger, egg, breadcrumbs, and soy sauce. Gently mix until all ingredients are evenly incorporated, taking care not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into uniform balls approximately 1 inch in diameter to ensure even cooking. Place formed meatballs on a baking sheet or plate as you go.
- Cook the Meatballs: Heat oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding the pan. Cook each side for 4–5 minutes until browned and cooked through. Remove meatballs from the pan and set aside.
- Make the Asian Glaze: In the same skillet, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha if using. Stir the mixture and bring it to a gentle simmer over medium heat.
- Thicken and Coat: Stir the cornstarch slurry into the simmering glaze. Cook for about 1 minute until the sauce thickens and becomes glossy. Return the meatballs to the skillet and gently toss to coat them evenly with the glaze.
Notes
- Don’t overmix the meatball mixture to avoid tough meatballs.
- Use a small cookie scoop to keep meatball sizes uniform for even cooking.
- Properly browning the meatballs adds depth of flavor before glazing.
- Adjust glaze sweetness by adding more or less honey to suit your taste.
- Let meatballs rest a few minutes after cooking to lock in juices.
Nutrition
- Serving Size: 5 meatballs
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
Keywords: turkey meatballs, Asian glaze, healthy meatballs, quick dinner, party appetizer, gluten free, low fat, lean protein
