Tender, never-dry baked Asian turkey meatballs are fragrant with garlic, ginger, green onion and classic Asian flavors. They’re remarkably simple to prepare, freeze well for last‑minute meals, and are a lighter alternative to beef meatballs.
The balance of ginger, garlic, soy and green onion is one of my favorite flavor profiles. Adding hoisin, fish sauce and a touch of sriracha deepens that savory, slightly sweet, umami character. Using ground turkey keeps the meatballs lean and healthy while still tender and juicy. These meatballs are straightforward to make — so approachable that I often double or triple the batch, eating some right away and freezing the rest for quick dinners later.
They’re ideal for parties, game-day spreads, or busy weeknights because one batch yields a large quantity. Cooking extra and freezing portions is like “money in the bank” — the time-consuming part of the meal is already done. Reheating is quick and convenient, and they pair well with rice and a simple vegetable side for a complete meal.
Asian Turkey Meatballs
I use ground turkey that’s about 93% lean (usually fresh rather than frozen). I grate fresh ginger rather than using tubed paste because fresh ginger is less watery and has brighter flavor. A helpful tip: freeze whole pieces of ginger and grate them frozen on a microplane — the peel often grates away or comes off easily, and the ginger grates finely without strings.
Whole wheat panko crumbs add a bit more nutrition, but white or gluten‑free panko work well too. If you don’t have fish sauce, substitute an equal amount of soy sauce; fish sauce adds a unique umami note but the swap still yields great flavor.
The recipe scales easily — I frequently make a triple batch. Using a small cookie scoop (disher) produces uniform bite‑sized meatballs so they cook evenly and are easy to portion. Line the baking sheet with parchment for easy cleanup and to prevent sticking; if you don’t use parchment, grease the pan well.
To freeze: place cooked meatballs in a single layer on a baking sheet or plate, freeze until solid, then transfer to a zipper freezer bag for up to three months. Reheat in the microwave or in a low oven wrapped in foil until heated through.
Serve them as an appetizer by arranging on a platter and drizzling additional hoisin and sriracha, then sprinkling with sesame seeds and sliced green onions. For a main course, serve over rice with roasted or stir‑fried vegetables for a quick weeknight dinner.
Use these to make Asian Turkey Meatballs:
- Parchment paper
- Sheet pan
- Small disher / cookie scoop
- Panko bread crumbs (whole wheat or regular)
- Hoisin sauce
- Fish sauce or soy sauce (substitute)
- Sesame seeds and sliced green onions for garnish
Asian Turkey Meatballs
Rebecca Lindamood
Ingredients
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup panko bread crumbs
- 2 green onions thinly sliced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons hoisin sauce
- 2 tablespoons grated fresh ginger about a 3‑inch frozen piece
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
- 1 clove garlic peeled and minced or pressed
Optional for serving:
- additional hoisin sauce
- Sriracha
- sesame seeds
- sliced green onions
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper and set aside.
- Combine all ingredients in a large bowl and mix until evenly combined. Use a small cookie scoop or 2‑teaspoon portions to form bite‑sized meatballs. Roll each portion into a ball and place on the prepared pan, leaving about 1 inch between meatballs.
- Bake 20 minutes, or until internal temperature reaches 165°F.
To serve immediately:
- Drizzle with additional hoisin and Sriracha, then sprinkle with sesame seeds and sliced green onions.
To freeze:
- Place cooled meatballs in a single layer on a pan or plate and freeze until solid. Transfer to a zipper freezer bag and store up to 3 months. Reheat in the microwave or in a low oven until hot.
Nutritional information is an estimate. Calculate nutrition for the specific ingredients you use if desired.
