Asian Glazed Turkey Meatballs

I whipped up these Asian glazed turkey meatballs last Tuesday after finding ground turkey on sale at the grocery store. I'd been in a dinner rut for weeks and needed something different from our usual rotation. Let me tell you, these meatballs were exactly what we needed! The combination of that sticky-sweet glaze with the savory turkey is absolutely addictive. My husband, who typically gives the standard "it's good" response to most dinners, actually went back for seconds and then asked when we could have them again.

My teenage son who normally picks at anything remotely "different" actually cleaned his plate without a single complaint. The next day I caught him sneaking the leftovers straight from the fridge for an after-school snack. That's when I knew this recipe was a keeper in our household.

Simple Ingredients

• Ground turkey - 1 pound (not super lean)
• Panko breadcrumbs - ½ cup
• Egg - 1 large
• Low-sodium soy sauce - ¼ cup (for meatballs + glaze)
• Honey - ¼ cup (for glaze)
• Beef broth - ¼ cup (for glaze)
• Sesame oil - 1 tablespoon (for glaze)
• Fresh ginger - 1 tablespoon minced (for meatballs + glaze)
• Garlic - 2 cloves minced (for meatballs + glaze)
• Green onions - 2, finely chopped (for meatballs) + extra for garnish
• Red pepper flakes - ½ teaspoon (or to taste, for glaze)

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Perfect Method

Make Your Meatballs:

In a bowl, gently mix ground turkey, panko, egg, 2 tablespoons soy sauce, half the minced ginger, half the minced garlic, and chopped green onions until just combined. Use a cookie scoop to form even-sized meatballs and roll gently.

Bake To Perfection:

Arrange meatballs on a parchment-lined baking sheet. Bake at 400°F for about 15 minutes, until lightly browned and cooked through (no pink inside).

Create The Glaze:

While meatballs bake, combine remaining soy sauce, honey, beef broth, sesame oil, remaining minced garlic and ginger, and red pepper flakes in a small saucepan. Bring to a boil, then simmer for 5 minutes until slightly thickened.

Coat Those Meatballs:

Toss the hot baked meatballs with the glaze in a large bowl until evenly coated. Garnish with extra sliced green onions.

I discovered this recipe about two years ago when trying to use up ground turkey from the freezer. The first time I made them I didn't have beef broth so I used chicken broth instead – still delicious but not quite as rich. My husband is not normally a fan of ground turkey (he's a beef guy through and through), but he couldn't stop raving about these. The fact that they come together so quickly makes them perfect for those evenings when I forget to plan dinner until 5:30.

Complete Meal Ideas

These meatballs make the perfect centerpiece for rice bowls. I usually serve them over brown rice with steamed broccoli or baby bok choy on the side. The extra sauce gets drizzled over everything, and those last few spoonfuls of sauce-soaked rice at the bottom of the bowl are always fought over.
For a lighter option, I've served these with zucchini noodles tossed in a bit of the same sauce. The zoodles don't need to be cooked much – just a quick sauté so they still have some bite to them. The contrast between the tender meatballs and slightly crunchy zoodles is perfect.
When friends come over, I make these as appetizers by using a smaller scoop and serving them with toothpicks. People hover around the plate until they're gone, and I always get asked for the recipe. The combination of sweet, savory, and just a hint of spice seems to appeal to everyone.

Flavor Variations

Try adding finely chopped water chestnuts to the meatballs for added crunch. Swap the honey for maple syrup for a slightly different sweetness. Add a tablespoon of hoisin sauce to the glaze for deeper flavor.

Make-Ahead Tips

Form the meatballs and keep them refrigerated for up to a day before baking. The sauce can be made 2-3 days ahead and reheated when needed. Fully cooked meatballs freeze beautifully for quick future meals.

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Chef Secrets

Wet your hands slightly when rolling the meatballs to prevent sticking. Let the meatballs rest for 5 minutes after baking before tossing with sauce. If your sauce isn't thickening enough, try whisking in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer for another minute.

I've tried making these meatballs with ground chicken and ground pork as well, and they're all delicious – just slightly different. The turkey version remains our favorite for that perfect balance of flavor without being too heavy. These meatballs have become our go-to when we're craving takeout but want something healthier and cheaper. The fact that they come together in less time than it takes for delivery is just a bonus. Every time I make them, I wonder why we don't have them more often!

Frequently Asked Questions

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs and bake them in advance, then reheat and toss with the freshly made sauce when ready to serve. Or freeze the cooked meatballs for up to 3-4 months.

→ Can I use a different type of meat?

Absolutely! Ground chicken works as a similar substitute, or you can use ground pork or beef for a richer flavor. The cooking time remains about the same for all options.

→ How do I know when the meatballs are done cooking?

Turkey meatballs are done when they reach an internal temperature of 165°F. They should be lightly browned on the outside and no longer pink in the center.

→ Can I make these gluten-free?

Yes! Use gluten-free panko breadcrumbs and tamari or coconut aminos instead of soy sauce. All other ingredients are naturally gluten-free.

→ What else can I serve with these besides rice?

These meatballs pair wonderfully with cauliflower rice, quinoa, rice noodles, or inside lettuce wraps. They also make great appetizers served with toothpicks!