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4.94 from 33 votes

Asian Glazed Turkey Meatballs

These tender Asian Glazed Turkey Meatballs are always a hit with our family!  Coated in the most delicious sticky sweet sauce and easily made in less than 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Asian Glazed Turkey Meatballs
Servings: 6

Ingredients

For the meatballs:

  • 1 lb ground turkey you could also use ground chicken, pork or beef
  • 1/3 cup whole wheat panko breadcrumbs
  • 1 egg
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp fresh grated ginger or 1/4 tsp ground ginger
  • 1 clove garlic minced
  • 2 green onions sliced
  • Garnish: extra green onions and sesame seeds

For the sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup beef broth or water
  • 1/4 cup honey
  • 1 tsp sesame oil
  • 4 cloves garlic minced
  • 2 tsp fresh grated ginger or 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/4 to 1/2 tsp crushed red chili flakes optional depending if you like a little heat

To thicken sauce even more (optional):

  • 1/2 Tbsp cornstarch
  • 1/2 Tbsp water

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix together ground turkey, breadcrumbs, egg, soy sauce, ginger, garlic and green onions until all combined.  Using a small cookie scoop, make 1-inch sized balls and place on a prepared baking sheet (you should get about 25-26 meatballs).
  • Pop the meatballs in the oven and bake for about 13 to 15 minutes, until lightly browned and cooked through.
  • While the meatballs are baking in the oven, combine soy sauce, honey, beef broth, sesame oil, garlic, ginger, and pepper in a small saucepan on the stove and bring to a boil.  Reduce the heat and let the sauce simmer for about 5 minutes to thicken up.
  • If you feel like your sauce is too thin, mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of water in a small bowl to make a slurry and pour that into the sauce to thicken it up even more.  Mix in 1/4 tsp to 1/2 tsp crushed red chili flakes (depending on how much heat you like) and turn off the heat.
  • Once the meatballs are done baking, transfer them to a large bowl (or you could keep them on the same pan) and coat them entirely with the sticky sauce.
  • Spoon meatballs over fluffy brown rice, drizzling with extra sauce, and top with green onions and sesame seeds.  Enjoy!

Notes

*Leftovers will last 3 to 4 days in the fridge or will freeze for 3 to 4 months.

Nutrition

Serving: 4meatballs | Calories: 216kcal | Carbohydrates: 19.7g | Protein: 18g | Fat: 7.6g | Saturated Fat: 1.9g | Sodium: 916.5mg | Fiber: 1g | Sugar: 12.5g