Description
These Asian Turkey Meatballs are a flavorful and healthy twist on classic meatballs, featuring lean ground turkey mixed with aromatic garlic, green onions, and seasoned with sesame oil and soy sauce. Baked to perfection and coated in a savory hoisin and soy-based sauce, they make a quick and delicious meal perfect for serving over rice or noodles.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 egg
- 1 tsp sesame oil
- 1 tbsp low sodium soy sauce
Sauce
- 1/4 cup hoisin sauce
- 2 tbsp low sodium soy sauce
- 2 tbsp water
- 1 tsp sesame oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground turkey, panko breadcrumbs, minced garlic, chopped green onions, egg, sesame oil, and low sodium soy sauce. Mix gently until all ingredients are just combined to avoid overworking the meat.
- Shape Meatballs: Form the mixture into 12 evenly-sized meatballs for consistent cooking. Place them evenly spaced on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake the meatballs for 15–20 minutes. Flip the meatballs halfway through the baking time to ensure even browning and cook until they are golden and cooked through.
- Make the Sauce: While the meatballs bake, prepare the sauce by combining hoisin sauce, low sodium soy sauce, water, and sesame oil in a small bowl. Stir until smooth and well blended.
- Coat the Meatballs: Once the meatballs are done baking, transfer them to a bowl and toss them with the prepared sauce until they are fully coated for maximum flavor.
- Serve: Garnish the sauced meatballs with additional sesame seeds and chopped green onions if desired. These meatballs can be served on their own or over a bed of steamed rice or noodles for a complete meal.
Notes
- For extra juiciness, avoid overmixing the turkey mixture when combining ingredients.
- If you prefer a spicier kick, add a pinch of chili flakes to the sauce.
- Panko breadcrumbs help keep the meatballs light and tender; regular breadcrumbs can be substituted but might result in a denser texture.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, warm the meatballs in a skillet or microwave and add extra sauce if needed.
