Tender Asian Glazed Meatballs are made with ground turkey and smothered in a homemade sticky Asian glaze. This recipe is so easy to make and will become a family favorite dinner.
Asian Glazed Meatballs can double up as a delicious appetizer or an easy weeknight meal. These meatballs are cooked in the oven and then covered in a sticky Asian inspired sauce. I love when a recipe tastes amazing, but also has the option of being healthy. Made with ground turkey, these meatballs are lower in fat but still pack the same protein punch. There is no question that this recipe will become part of your family dinner rotation.
Ingredients for Asian Glazed Meatballs
- Ground Turkey
- Sesame Oil
- Plain Bread Crumbs
- Ground Ginger
- Minced Garlic
- Hoisin Sauce
- Rice Vinegar
- Soy Sauce
- Siracha Sauce
- Rice For Serving
How to make Asian Glazed Meatballs
If your anything like me and love Asian flavors, you will probable have most of these ingredients in your pantry already.
Start by adding ground turkey, 2 tsp. of sesame oil, plain dry bread crumbs, ground ginger, 2 eggs that are lightly beaten, and 1 tsp. minced garlic to a medium size mixing bowl. This is where your going to get your hands a little bit messy. Mix all ingredients with both of your hands until they are all incorporated well. Scoop out 1-1/2 ” meat mixture and form into individual balls. Place meatballs on a prepared baking sheet and cook for 20 minutes or until the inside is no longer pink.
While meatballs are baking, you can prepare your Asian glaze. Start by adding hoisin sauce, rice vinegar, honey, 1 tsp. minced garlic, 1 1/2 tsp. sesame oil, 1 tsp ground ginger, low sodium soy sauce, and siracha sauce to a medium-large skillet. Whisk ingredients together and bring sauce to a boil over medium -high heat for about 5 minutes or until the sauce becomes slightly thick.
Remove meatballs from the oven and place them directly in the Asian sauce and toss to coat all the meatballs well. Serve immediately over rice or noodles and sprinkle them with sesame seeds and chopped green onions.
Meat: I prefer to use ground turkey in this recipe because of the lower fat content in the meat. If your worried your meatballs might be a bit dry with turkey, you can always use ground pork or beef, but keep in mind those meats do have a higher fat content.
Breadcrumbs: I recommend using panko bread crumbs because of the crisp texture that it adds to the meatballs.
White Vinegar vs. Rice Vinegar: Rice vinegar has a sweeter flavor whereas white vinegar is harsh and sour. Rice vinegar has a touch of sweetness and acidity which accompanies Asian flavors well. I don’t recommend substituting white vinegar in this recipe.
Asian Glazed Meatballs
- 2 lbs. ground turkey
- 2 tsp. sesame oil, for meatballs
- 1 cup dry bread crumbs, plain
- 1/2 tsp. ground ginger
- 2 eggs lightly beaten
- 1 tsp. minced garlic, for meatballs
- 2/3 cup hoisin sauce
- 1/3 cup rice vinegar
- 2 1/2 Tbsp. honey
- 1 tsp. minced garlic, for sauce
- 1 1/2 tsp. sesame oil, for sauce
- 1 tsp. ground ginger
- 1/4 cup low sodium soy sauce
- 1 tsp. siracha sauce
- Preheat oven to 375 F and line a baking sheet with parchment paper or grease baking sheet.
- In a large bowl combine ground turkey, sesame oil, bread crumbs, ginger, eggs, and minced garlic. Mix well with your hands until all ingredients are combined.
- Shape turkey mixture into 1 1/2" balls and place them on a prepared baking sheet. Cook for 20-23 minutes or until meat is no longer pink in the middle.
- While meatballs are cooking, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, soy sauce, and siracha sauce in a medium-large skillet.
- Bring sauce to a boil over medium-high heat for about 5 minutes to allow the sauce to thicken slightly.
- Remove meatballs from the oven and place them in the Asian sauce. Coat meatballs well and serve over rice or noodles. Sprinkle sesame seeds and green onion on top for a garnish. Enjoy!
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