Name: Asian Glazed Turkey Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb ground turkey; 1/3 cup whole wheat panko breadcrumbs; 1 egg; 1 Tbsp low-sodium soy sauce; 1 tsp fresh grated ginger or 1/4 tsp ground ginger; 1 clove garlic, minced; 2 green onions, sliced; Garnish: extra green onions and sesame seeds; 1/2 cup low-sodium soy sauce; 1/3 cup beef broth or water; 1/4 cup honey; 1 tsp sesame oil; 4 cloves garlic, minced; 2 tsp fresh grated ginger or 1/2 tsp ground ginger; 1/4 tsp black pepper; 1/4 to 1/2 tsp crushed red chili flakes (optional); 1/2 Tbsp cornstarch; 1/2 Tbsp water

Imagine juicy turkey meatballs swimming in a glossy, tangy-sweet Asian sauce that’s bursting with ginger and garlic—sounds amazing, right? This Asian Glazed Turkey Meatballs Recipe really hits that perfect balance, making it a dinner that’s both satisfying and a little bit special.

A white bowl filled with three main parts: on the left side, a layer of glossy brown meatballs topped with green onion slices and white sesame seeds; on the right side, a pile of cooked brown rice mixed with some dark sauce and scattered green onion pieces; and at the back, a cluster of bright green broccoli florets. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Asian Glazed Turkey Meatballs Recipe
Top Tip
How to Serve Asian Glazed Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Asian Glazed Turkey Meatballs Recipe

Why You'll Love This Recipe

This recipe quickly became a favorite in my kitchen because it’s quick, flavorful, and just a little unexpected. I love how the glaze turns basic turkey meatballs into something you’d want to serve to company.

Flavor-packed but healthy: Ground turkey keeps things light without skimping on taste thanks to that rich glaze.
Simple to make: Minimal ingredients and easy prep mean you can have dinner ready in about half an hour.
Flexible and forgiving: Whether you want to swap in ground chicken or ramp up the spice, this recipe handles it all gracefully.
Perfect for any occasion: Weeknight family dinners, casual gatherings, or even meal prepping—the meatballs fit right in.

The image shows a white bowl filled with many small, round meatballs covered in a shiny, dark brown sauce. Each meatball has a smooth but slightly bumpy texture with small green bits inside, and they are topped with sprinkled white sesame seeds and thin green onion slices. The sauce pools at the bottom of the bowl, giving a glossy look to the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is all about fresh flavors meeting simple pantry staples. The turkey keeps the meatballs tender and lean, while the ginger, garlic, and soy sauce bring that unmistakable Asian zest you want.

Flat lay of a small pile of raw ground turkey, a small white ceramic bowl of whole wheat panko breadcrumbs, one whole brown egg with a clean shell, a small white ceramic bowl of low-sodium soy sauce, peeled fresh ginger root with a small pile of fresh grated ginger next to it, a single garlic bulb with several peeled garlic cloves, two fresh green onions sliced and whole green onions for garnish, a small white ceramic bowl of honey, a small white ceramic bowl of sesame oil, a few black peppercorns scattered neatly, and a small white ceramic bowl containing crushed red chili flakes, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground turkey: Lean but moist, turkey is a fantastic base that absorbs the glaze beautifully.
Whole wheat panko breadcrumbs: These add light texture and soak up moisture so meatballs stay tender, not crumbly.
Egg: Acts as the binder to hold everything together without weighing it down.
Low-sodium soy sauce: Brings salty umami notes without overpowering the dish and keeps sodium in check.
Fresh ginger: Gives that bright, peppery kick that screams Asian cuisine.
Garlic: You can’t go wrong—adds depth and warmth.
Green onions: Mixed into the meatballs and used as garnish for a fresh bite and color pop.
Beef broth: Just enough richness in the sauce without heaviness; water works too if you want lighter.
Honey: Balances salty soy and sharp ginger with mellow sweetness—it's the glue of the glaze.
Sesame oil: That toasty aroma that transforms the sauce into something aromatic and special.
Crushed red chili flakes (optional): For a touch of heat if you enjoy a little kick.
Cornstarch & water (optional): To thicken the sauce if you want it extra glossy and clingy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often switch up the protein depending on what I have handy. Ground chicken gives a slightly sweeter note, while pork adds richness. Don’t hesitate to tailor the sauce’s heat level to suit your mood or your guests’ preferences.

Variation: Once, I added chopped cilantro and a dash of lime juice into the meatballs for a bright twist that my friends loved during summer get-togethers.
Spice adjustment: Crushed red chili flakes are optional, but I recommend starting with less and adding more gradually unless you like it fiery.
Gluten-free swap: Use gluten-free breadcrumbs and tamari instead of soy sauce—works like a charm.

Step-by-Step: How I Make Asian Glazed Turkey Meatballs Recipe

Step 1: Mix the Meatball Magic

In a large bowl, combine the ground turkey, whole wheat panko breadcrumbs, egg, soy sauce, grated ginger, minced garlic, and sliced green onions. I like to use my hands to mix everything gently but thoroughly—this helps me avoid overworking the meat, which can make the meatballs tough. Let the mixture sit for about 5 minutes; this resting helps the breadcrumbs absorb some moisture for perfectly tender meatballs.

Step 2: Form and Bake the Meatballs

Preheat your oven to 400°F (200°C). Using a spoon or your hands, shape the mixture into about 18 evenly sized meatballs. I find using a cookie scoop helps keep sizes uniform, which means they cook evenly. Arrange them on a baking sheet lined with parchment paper or lightly greased. Bake for about 12-15 minutes until they’re cooked through and starting to brown. The internal temp should reach 165°F if you want to be precise.

Step 3: Whip Up the Glaze

While the meatballs bake, whisk together the sauce ingredients—soy sauce, beef broth, honey, sesame oil, minced garlic, grated ginger, black pepper, and crushed red chili flakes—in a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for 5 minutes to blend the flavors. For a thicker glaze, mix cornstarch with water and stir it into the sauce. Simmer until the sauce has that nice glossy thickness that clings beautifully to your meatballs.

Step 4: Glaze and Serve

Once the meatballs are out of the oven, toss them gently in the warm glaze to coat evenly. I love to do this in a large bowl or right on the baking sheet to catch every bit of sauce. Garnish with extra sliced green onions and a sprinkle of sesame seeds before serving.

Top Tip

Having made this Asian Glazed Turkey Meatballs Recipe countless times, I’ve learned a few tricks that really help the dish shine. These small insights can be a game-changer, especially if you’re making it for the first time.

Don’t overmix: Using a light hand when combining the meatball ingredients keeps them tender instead of dense.
Even sizing: I swear by a cookie scoop to keep meatballs roughly the same size—they cook more evenly this way.
Glaze thickness matters: A thicker sauce clings better and delivers flavor in each bite, so don’t skip the cornstarch if you enjoy that.
Rest the meat mixture: Letting the mixed meatball ingredients sit for a few minutes before forming helps hold them together and boost flavor.

How to Serve Asian Glazed Turkey Meatballs Recipe

Asian Glazed Turkey Meatballs - Serving Suggestion

Garnishes

I always finish off with a sprinkle of toasted sesame seeds—they add a subtle crunch and nutty flavor that pairs perfectly. Plus, extra sliced green onions on top bring a fresh, sharp bite and pretty color contrast.

Side Dishes

My go-to sides include steamed jasmine rice or cauliflower rice for a lighter touch. Sometimes I serve them alongside quick sautéed bok choy or snap peas dressed with a splash of soy and garlic. These sides keep it balanced and full of veggies.

Creative Ways to Present

For a fun appetizer twist, I’ve served these meatballs on skewers with little lime wedges on the side—everyone loves grabbing a bite. They also make a fantastic filling for slider buns or wraps with crunchy slaw for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and they usually stay fresh and delicious for up to 3 days. Reheat gently to keep them moist.

Freezing

This recipe freezes wonderfully. I freeze cooked meatballs separately in a single layer on a baking sheet before transferring them to freezer bags to avoid clumping. The sauce freezes well in its own container too.

Reheating

I gently reheat leftover meatballs in a covered skillet over low heat with a splash of water or broth, then add the glaze once warmed—this keeps them juicy and flavorful without drying out.

Frequently Asked Questions:

Can I use ground chicken instead of turkey in this recipe?

Absolutely! Ground chicken works beautifully and gives a slightly different but equally delicious flavor. Just be sure to cook the meatballs to an internal temperature of 165°F.

How do I keep the meatballs from falling apart?

The key is not to overmix the meat and to include a binding egg and breadcrumbs. Also, letting the mixture rest briefly before forming meatballs helps everything hold together better.

Can I prepare the meatballs ahead of time?

Yes! You can form the meatballs and refrigerate them for up to 24 hours before baking. For longer storage, freeze the shaped meatballs and bake them directly from frozen, adding a few extra minutes to the cooking time.

What can I serve with these Asian glazed turkey meatballs?

They’re perfect with steamed rice, sautéed greens like bok choy or snap peas, or even a fresh Asian-style slaw. Noodles or cauliflower rice are great options too for variety.

Final Thoughts

This Asian Glazed Turkey Meatballs Recipe has become one of my go-to crowd-pleasers because it feels fancy but comes together so easily. I hope you’ll enjoy making it as much as I do—you might find it popping up on your table more often than you expect!