Asian Turkey Meatballs
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!
Servings: 4 -5 servings (20-24 meatballs)
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 - 1 1/4 pounds ground turkey sub: ground chicken; see cooking notes
- Optional but recommended: a squirt or two of Sriracha hot chili sauce
For the Sauce:
- 1/4 cup reduced-sodium soy sauce see GF option in notes
- 2-4 tablespoons brown sugar depends on how sweet you want it
- 2 green onions sliced (sub: 2 tablespoons minced dried onion)
- A squirt of Sriracha sauce or a pinch of red pepper flakes
Instructions
Make It Now:
- 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.
- Freeze For Later: Label and open a gallon-sized freezer bag and lay it on the counter. Follow Step 2 and 3, however, place the meatballs in a single layer in the freezer bag. Seal, squeezing out excess air, and freeze flat. Then, combine all the ingredients for the Dipping Sauce in a quart-sized freezer bag, seal, toss to combine, and freeze along with the meatballs. You can freeze this recipe along with a bag of frozen stir fry vegetables and Instant Pot Coconut Rice to make a freezer meal kit.
- Prepare From Frozen: Thaw the meatballs, sauce, and rice in the refrigerator. Follow Step 1 and then Steps 4-6 to cook the meatballs and sauce. Warm up the rice in the microwave. Here's how to stir fry frozen vegetables.
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.