Craving a quick dinner that brings bold flavors to the table after a long day? These Asian glazed turkey meatballs deliver tender bites wrapped in a sticky, savory glaze that balances sweet honey with zesty ginger and garlic. They’re perfect for busy evenings when you need something satisfying yet simple to prepare.
I appreciate how this dish fits seamlessly into family meals or meal prep. It offers protein-packed portions that reheat beautifully without losing their appeal. Guests often rave about the subtle spice and glossy finish. This makes it a go-to for potlucks or weeknight wins. Plus, with lean turkey, it keeps things light while feeling indulgent.
Why You’ll Love This Recipe
- Quick Prep Time: Ready in under 40 minutes, ideal for hectic schedules without sacrificing flavor.
- Family Friendly: Tender meatballs with a sweet-savory glaze appeal to kids and adults alike.
- Healthier Twist: Uses lean ground turkey for a low-fat option that’s still packed with protein.
- Versatile Serving: Pairs easily with rice, noodles, or veggies for customizable meals.
- Make-Ahead Friendly: Prepare components in advance to streamline busy weeknights.
Asian Glazed Turkey Meatballs Ingredients
The ingredients in these Asian glazed turkey meatballs come together for a harmonious blend of umami from soy and garlic. They add sweetness from honey and a fresh kick from ginger. This creates layers of flavor in every bite. Opting for fresh, high-quality items like grated ginger and minced garlic elevates the dish. It ensures vibrant taste and better texture over pre-packaged alternatives.
- Ground turkey: Provides a lean, tender base that absorbs the glaze beautifully for juicy results.
- Panko breadcrumbs: Adds light crispiness and helps bind the mixture without making it dense.
- Large egg: Acts as a binder to keep the meatballs intact during baking.
- Low-sodium soy sauce: Infuses savory umami while controlling overall saltiness.
- Fresh ginger, grated: Delivers a warm, zesty spice that brightens the meatballs and glaze.
- Garlic, minced: Contributes aromatic depth and savory backbone to both components.
- Green onions, thinly sliced: Offers a fresh, mild onion flavor and appealing green flecks.
- Cooking spray or parchment paper: Prevents sticking for easy baking and cleanup.
- Beef broth: Thins the glaze slightly for a balanced sauce consistency.
- Honey: Brings natural sweetness to counter the savory elements perfectly.
- Sesame oil: Adds a nutty aroma that enhances the Asian-inspired profile.
- Black pepper: Provides subtle heat and rounds out the seasoning.
- Red chili flakes: Introduces optional spice for a customizable kick.
- Cornstarch: Thickens the glaze if desired for a stickier coating.
- Water: Mixes with cornstarch to create a smooth slurry for the sauce.
- Extra green onions and sesame seeds: Serve as garnishes for added color and crunch.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Asian Glazed Turkey Meatballs
Step 1: Preheat and Prepare Baking Sheet
Preheat your oven to 400°F and line a baking sheet with parchment paper. Or lightly spray with cooking spray to ensure the meatballs release easily. This step sets up for even baking and prevents any sticking issues.
Step 2: Mix Meatball Ingredients
In a large bowl, gently combine ground turkey, panko breadcrumbs, egg, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 minced garlic clove, and sliced green onions until just mixed. Avoid overmixing to keep the texture tender and prevent tough meatballs.
Step 3: Form and Bake Meatballs
Use a scoop or hands to shape the mixture into 1-inch meatballs and arrange them in a single layer on the sheet. Bake for 13-15 minutes until lightly browned and reaching an internal temperature of 165°F for safe, juicy results.
Step 4: Prepare the Glaze
While baking, whisk soy sauce, beef broth, honey, sesame oil, 4 minced garlic cloves, 2 teaspoons grated ginger, and black pepper in a saucepan. Bring to a boil over medium-high heat, then simmer on medium-low for about 5 minutes to develop flavors and slight thickness.
Step 5: Thicken Glaze if Desired and Add Heat
For a thicker consistency, mix cornstarch with water to form a slurry and stir it into the simmering glaze, cooking for another minute. Incorporate red chili flakes to taste for optional spice, ensuring the sauce coats the meatballs evenly.
Step 6: Coat and Serve Meatballs
Transfer baked meatballs to a bowl, pour the warm glaze over them, and toss gently to coat completely. Garnish with extra green onions and sesame seeds before serving hot with rice or noodles for a complete meal.
Pro Tips for Success
- Use Low-Sodium Soy: Prevents the dish from becoming overly salty while maintaining bold flavor.
- Grate Ginger Fresh: Enhances aroma and zing compared to ground, for more vibrant taste.
- Don’t Overmix Meat: Keeps meatballs tender and avoids a rubbery texture during baking.
- Adjust Chili Heat: Start with less red flakes and taste the glaze to suit your spice preference.
- Check Internal Temp: Ensures meatballs reach 165°F for food safety without drying out.
How to Serve Asian Glazed Turkey Meatballs
Garnishes
I love finishing these Asian glazed turkey meatballs with a sprinkle of sesame seeds for a nutty crunch. And extra sliced green onions to add fresh, bright green pops against the glossy glaze. A drizzle of sriracha offers a subtle heat. You can amp up the spice without overpowering the honeyed sweetness.
Side Dishes
Pair the meatballs with steamed jasmine rice to soak up the savory sauce. Or try stir-fried broccoli for a crisp, green contrast that balances the richness. Noodles like lo mein work well too. They twirl around the tender bites for an easy, cohesive plate.
Creative Ways to Present
For a fun appetizer spread, thread the coated meatballs onto skewers. And arrange on a platter with dipping bowls of extra glaze. I sometimes nestle them into lettuce wraps for a low-carb twist. Adding shredded carrots for color makes a cozy handheld meal.
Make Ahead and Storage
Storing Leftovers
I store leftover Asian glazed turkey meatballs in an airtight container in the fridge. They keep well for a few days. This makes it simple to portion them out for lunches. It maintains their juicy texture when covered properly.
Freezing
To freeze, cool the meatballs completely and place them in a freezer-safe bag. Remove as much air as possible for up to a month. Thaw overnight in the fridge before reheating. This preserves the glaze’s stickiness.
Reheating
Reheat in the microwave on medium power in short bursts. Do it covered to retain moisture. Or warm in a 350°F oven for even heating without drying. Stir in a splash of broth if needed to refresh the glaze’s glossy appeal.
Print
Easy Asian Glazed Turkey Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20-24 meatballs (4 servings)
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
Description
Tender turkey meatballs baked to perfection and coated in a sweet, savory, and slightly spicy Asian-inspired glaze made with soy sauce, honey, ginger, and garlic.
Ingredients
- For the Meatballs:
- 1 lb ground turkey
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 green onions, thinly sliced
- Cooking spray or parchment paper
- For the Asian Glaze:
- 1/2 cup low-sodium soy sauce
- 1/3 cup beef broth (or water)
- 1/4 cup honey
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated (or 1/2 tsp ground ginger)
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon red chili flakes (optional, for heat)
- 1/2 tablespoon cornstarch (optional, for thicker sauce)
- 1/2 tablespoon water (optional, for cornstarch slurry)
- Extra green onions and sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or spraying lightly with cooking spray.
- In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 minced garlic clove, and sliced green onions. Mix gently until just combined, being careful not to overmix.
- Using a small cookie scoop or your hands, form the mixture into approximately 1-inch (golf ball-sized) meatballs. Arrange them in a single layer on the prepared baking sheet.
- Bake the meatballs for 13-15 minutes, or until they are lightly browned and cooked through. An internal temperature of 165°F (74°C) indicates they are done.
- While the meatballs are baking, prepare the glaze. In a small saucepan, whisk together 1/2 cup soy sauce, beef broth, honey, sesame oil, 4 minced garlic cloves, 2 teaspoons grated ginger, and black pepper. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low and let the sauce simmer for about 5 minutes, allowing it to slightly thicken. If you prefer a thicker glaze, create a slurry by mixing 1/2 tablespoon cornstarch with 1/2 tablespoon water, then stir it into the simmering sauce and cook for another minute until it reaches your desired consistency. Stir in red chili flakes, if using.
- Once the meatballs are baked, carefully transfer them to a large bowl. Pour the warm Asian glaze over the meatballs and toss gently to coat them completely.
- Serve the sticky Asian glazed turkey meatballs immediately, garnished with additional sliced green onions and a sprinkle of sesame seeds. They are wonderful served with rice or noodles.
Notes
- Use low-sodium soy sauce to control saltiness.
- Adjust red chili flakes to taste for desired heat level.
- Meatballs can be made ahead and reheated in the glaze.
- For a vegetarian version, substitute ground turkey with plant-based meat alternative.
