Description
These Asian Turkey Meatballs are a flavorful and healthy twist on traditional meatballs, featuring ground turkey mixed with fragrant garlic, green onions, and a sesame-soy dressing. Baked to perfection and coated in a savory hoisin-based sauce, they make a perfect appetizer or main dish served on their own or over rice or noodles.
Ingredients
Scale
For the 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
For the 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). Grease a baking sheet or line it with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine ground turkey, panko breadcrumbs, minced garlic, chopped green onions, egg, sesame oil, and soy sauce. Mix the ingredients gently just until they are well combined to avoid tough meatballs.
- Shape Meatballs: Form the mixture into 12 evenly sized meatballs and place them evenly spaced on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 15–20 minutes, flipping them halfway through the baking time to ensure they brown evenly and are cooked through.
- Make the Sauce: While the meatballs are baking, in a small bowl, whisk together the hoisin sauce, low sodium soy sauce, water, and sesame oil until smooth and combined.
- Coat the Meatballs: After removing the meatballs from the oven, toss them gently in the prepared sauce until they are evenly coated with the savory glaze.
- Serve: Garnish with sesame seeds and extra chopped green onions if desired. Serve the meatballs as-is or over steamed rice or noodles for a complete meal.
Notes
- Use low sodium soy sauce to keep the sodium content moderate.
- For extra flavor, add a teaspoon of grated ginger to the meatball mixture.
- Make sure not to overmix the meatball mixture to keep them tender.
- These meatballs can be made in advance and refrigerated for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
