Baked Asian turkey meatballs are tender, flavor-packed and served with an easy hoisin-based sauce that’s irresistible! Perfect for meal prepping or a quick weeknight dinner that’s ready in under 30 minutes!
Well, I didn't manage to beat the cold that was going around in my house. And in our neighborhood, and our schools and my husband's office - seems like everyone has been sick!
But, my mom gave me a care package with ALL kinds of drugs and I'm hopefully going to be feeling much better by the end of today.
(Fingers especially crossed since we're doing a quick mountain get-away this weekend and I want to have ALL the fun in the snow! ❄️)
For now though, I'm going to move it right along to the food!
My easy baked turkey meatballs are the go-to in our house and I almost always have some on hand in the freezer.
Today though, I’m bringing you baked Asian turkey meatballs.
Oh man, you guys. I just can’t even…
We inhaled these! As in, no one was making conversation or even eye contact. We were all laser focused on our plates and gobbling these up!
These easy Asian meatballs are just loaded with flavor from the inside out!
The meatballs themselves have tons of heavy-hitting flavor agents, from the soy sauce to the sesame oil to the ginger. And a bit of heat, if you like a subtle spiciness. (It’s optional.)
And then the sauce. Oh the sauce!
It’s hoisin sauce as the base, but the flavor gets amped up even more! You are going to want to straight drink it with a straw!
And sure, you can. Just be sure to save plenty so you can drench your meatballs and everything else on your plate!
(Speaking of, I have a veggie bowl coming up that uses these meatballs, so don’t miss it! Sign up for my free e-newsletter and get my free e-cookbook, Easy Weeknight Dinners, as a thank you!)
Notes on baked Asian turkey meatballs:
- I use lean ground turkey (the 93% lean kind) here and recommend that or something close to it.
- Panko breadcrumbs add to the Asian theme and keep the meatballs light, but you can substitute plain breadcrumbs if that’s all you have.
- The sriracha is optional. It doesn’t make these super spicy - just a mild kick - but you could leave it out if you don’t want these at all spicy.
- I have made these without the green onions and they are still delicious, so no worries if you don’t have any.
- You can buy hoisin sauce at the store or you can make homemade hoisin sauce. (<-- I've used that recipe and it was great!)
I do recommend lining your baking sheets with aluminum foil and spraying with nonstick cooking spray though. These meatballs still get a perfectly crusty bottom and it makes clean-up a breeze! 👍
As for serving, we love this all kinds of ways…
Serving ideas for Asian turkey meatballs:
- Serve over basmati rice, brown rice or white rice with an extra drizzle of sauce.
- Serve over whole wheat spaghetti or angel hair noodles.
- Or use buckwheat noodles for an extra punch of flavor.
- You could also go low-carb and serve this with cauliflower rice or zucchini noodles.
- Top your meatballs with extra sliced green onions, chopped peanuts and/or toasted sesame seeds to finish them off!
Then you just need a veggie side - such as steamed broccoli or snow peas - and you are in for a super yummy dinner!
My kids (ages 7 and 5) both ate FOUR of these meatballs the last time I made them. I had 4 myself and my husband polished off 5.
They are seriously so delicious! 😍
(Also, the leftovers freeze great! Just make up a new batch of the sauce the next time you plan to eat them.)
I hope you give these Asian turkey meatballs a try.
For the meatballs:
- 1 lb. lean ground turkey (I use 93% lean)
- ½ cup Panko breadcrumbs
- 1 large egg
- 1 teaspoon sesame oil
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 teaspoon sriracha sauce (optional)
- ¼ cup green onions, diced
For the sauce:
- ⅓ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For serving (optional):
- Steamed brown or basmati rice or hot cooked noodles (such as spaghetti or angel hair)
- Chopped green onions, chopped peanuts, sesame seeds for garnish
- Preheat the oven to 400. Line two baking sheets with aluminum foil and spray with nonstick cooking spray for easy clean-up.
- In a large bowl, combine all of the meatball ingredients. Use a fork to get the mixture combined then use your hands to gently get it all the way mixed. Don’t overwork it.
- Roll the mixture into small balls (about the size of a golf ball) and place on the prepared baking sheets.
- Bake at 400 for 15-18 minutes, until cooked through.
- Meanwhile, make the sauce. Combine all of the sauce ingredients in a small bowl and stir until well mixed.
- Serve the meatballs over rice or noodles and drizzle liberally with the sauce. Add any desired toppings/garnishes and enjoy!
Panko breadcrumbs add to the Asian theme and keep the meatballs light, but you can substitute plain breadcrumbs if that’s all you have.
The sriracha is optional. It doesn’t make these super spicy - just a mild kick - but you could leave it out if you don’t want these at all spicy.
I have made these without the green onions and they are still delicious, so no worries if you don’t have any.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:3-4 meatballs
Amount Per Serving: Calories: 398Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 110mgSodium: 837mgCarbohydrates: 37gFiber: 3gSugar: 5gProtein: 29g