Asian Turkey Meatballs

Chop sticks holding an Asian turkey meatball above a small bowl of sweet soy dipping sauce.

4.91 from 11 votes

Whether you want a tasty appetizer for a party or a healthy, satisfying dinner for the fam, this creative spin on meatballs does the trick. Baked Asian Turkey Meatballs are sure to become a favorite dinner!

Prep Time20

Cook Time20

Total Time40

Course: Turkey

Cuisine: Asian

Keyword: asian meatballs, asian turkey meatballs, turkey meatballs

Servings: servings

Calories: 238kcal

Author: Rachel Tiemeyer

Equipment

Ingredients

For the Meatballs:

1/4 cup finely chopped green onions about 3
1/4 cup finely chopped fresh cilantro sub: fresh parsley
1 teaspoon minced garlic or 2 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce see GF option in notes
1 teaspoon sesame oil
3/4 cup plain Panko bread crumbs see GF option in notes
1 large egg,beaten
1 pound ground turkey sub: ground chicken; see cooking notes

For the Sauce:

1/4 cup reduced-sodium soy sauce see GF option in notes
2 tablespoons brown sugar add more or less depending on how sweet you want it
2 green onions, sliced sub: 2 tablespoons minced dried onion
Optional: A squirt of Sriracha sauce or a pinch of red pepper flakes.

Instructions

Prep: Line a rimmed baking sheet with foil or parchment paper (for easier clean up). Preheat the oven to 400°F.
Make Meat Mixture: In a large mixing bowl, add the green onions, cilantro/parsley, garlic, sesame oil, soy sauce, bread crumbs, beaten egg, and the turkey. Use your clean hands to gently combine.
Form Meatballs: Scoop one heaping tablespoon of the turkey mixture at a time and shape into about 1 1/2-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one.
Bake: Bake for about 15 minutes. The meatballs are done when there is no more pink in the middle when cut open or a meat thermometer registers an internal temperature of 160-165°F (the internal temp will rise about 5 more degrees after you remove from oven).
(Note: If you want the meatballs to have a crispier exterior, remove the meatballs after 13 minutes of baking. Turn on the broiler and place the pan on the top oven rack. Broil for about 2 minutes, until golden on top and cooked through.)
Make Sauce: While the meatballs bake, make the Dipping Sauce. In a medium saucepan, add the soy sauce, brown sugar, green onion, and Sriracha or red pepper flakes. Bring to a boil and reduce to a simmer (watch closely so it doesn’t boil over!). Cook for about 5 minutes.
Serve: Serve the warm meatballs with a small ramekin of dipping sauce. Or, serve meatballs over brown rice with stir-fried vegetables and drizzle the sauce over the top.

Video

Notes

We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the meatballs are more moist and flavorful. You could also use half ground turkey/chicken sausage and half ground turkey/chicken to add more flavor.
If using the dipping sauce more as a drizzle sauce, I highly recommend doubling it.
It’s very likely you’ll have leftover meatballs. Here's how to freeze meatballs.
Gluten-Free Version: In place of soy sauce, use coconut aminos or Tamari gluten-free soy sauce. In place of the Panko bread crumbs, use almond meal or gluten-free bread crumbs.
Where We Get Meat: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.

Nutrition