Skip Chinese take-out and make these easy Asian Turkey Meatballs tonight!
Asian Meatballs are made with lean ground turkey, egg, Panko breadcrumbs, and diced red bell pepper creating a super juicy meatball. The meatballs are then tossed in a homemade Asian-inspired sticky sauce.
This recipe will become a family favorite for an easy weeknight dinner or make them as an appetizer for game day festivities.
You can find more fun appetizer recipes here.
WHY YOU WILL LOVE THESE MEATBALLS
- If you love meatballs as much as I do, you will love making these tasty meatballs when you are craving Asian food.
- You'll love that these healthy meatballs are baked instead of fried.
- They're made with lean ground turkey, creating a healthy weeknight dinner.
- The salty and sweet combination is heavenly!
WAYS TO USE THIS RECIPE
- Appetizer: Serve meatballs with toothpicks as an appetizer at your next party.
- Main Dish: Serve over rice, pasta, or veggies for a complete meal.
- Soup: Add meatballs to your favorite Asian inspired soup recipe for a hearty twist.
- Sandwich: Make a meatball sandwich by adding cooked meatballs to a hoagie roll or baguette, top with a simple ramen slaw.
MEATBALL INGREDIENTS AND SUBSTITUTIONS
- Ground turkey - You can use ground beef, ground chicken, pork, lamb, or a combination of any ground meats. Using lean ground turkey is a great way to create healthy recipes.
- Egg - Egg helps to bind the meatballs together.
- Panko bread crumbs -These are Japanese breadcrumbs and can be found in the international aisle of most grocery stores.
- Soy Sauce -The soy sauce adds a nice umami flavor to the meatballs. I always purchase low-sodium soy sauce.
- Red pepper flakes -This is optional, but I like a little bit of heat in my meatballs.
- Sesame oil
- Diced red bell peppers - I like to add some veggies to my meatballs, but you can leave them out if you prefer.
- Salt and pepper - Remember the soy sauce is salty, so don't over salt.
- Optional: Garnish with green onions and sesame seeds.
- Hoisin Sauce
- Rice Wine Vinegar
- Fresh Ginger - ½ tsp of ground ginger will work too.
- Garlic Minced
- Soy Sauce
- Sesame Oil
- Red Pepper Flakes
- Sesame Seeds
HOW TO MAKE HOMEMADE MEATBALLS
Step 1: Preheat the oven to 400 degrees.
Step 2: In a large bowl, combine ground turkey, egg, Panko bread crumbs, soy sauce, red pepper flakes, sesame oil, diced red bell peppers, salt, and pepper.
Step 3: Mix ingredients until well combined.
Step 4: Spray a sheet pan with cooking spray or use parchment paper to keep the meatballs from sticking.
Step 5: Using a small cookie scoop, form the mixture into 15-20 equal-sized meatballs and place on a baking sheet in a single layer.
Step 6: Bake for 15 -20 minutes turning once halfway through.
Step 7: While the meatballs are cooking, prepare the sauce.
Step 8: In a small bowl, combine hoisin sauce, rice wine vinegar, ginger, minced garlic, soy sauce, sesame oil, and red pepper flakes.
Step 9: Over medium-heat simmer the sauce for 5 minutes.
Step 10: Remove sauce from heat and coat each cooked meatball in the sauce.
Step 11: Garnish with green onions and toasted sesame seeds.
Facts and Common Questions About Meatballs
A regular size meatball is about 1-1.5 inches in diameter, while a mini meatball is about ¾ - 1 inch in diameter.
The best way to tell if meatballs are done is to use a meat thermometer. They should be cooked to an internal temperature of 160 degrees.
Meatballs are versatile and can be served as an appetizer or main dish. Serve them with rice, pasta, veggies, or on their own!
Cooked meatballs will last in the fridge for 3-4 days or in the freezer for 2-3 months.
Yes! You can either cook them ahead of time and reheat when you're ready to eat, or freeze them uncooked for later.
You can serve these meatballs with brown rice, green beans, white rice, cauliflower rice, zucchini noodles, rice noodles, or even fried rice! The options are endless!
Want to store these meatballs for later? Here's how:
Fridge: Let the meatballs cool completely, then place them in an airtight container and store in the fridge for 3-4 days.
Freezer Raw Meatballs: Make a double batch and freeze half for later. To freeze before they are cooked, place them on a baking sheet lined with parchment paper. Freeze for 1 hour, then transfer to a freezer-safe bag or container. Store in the freezer for 2-3 months.
Freeze leftover meatballs: Let the meatballs cool completely, then place them in an airtight container. Store in the freezer for 2 - 3 months.
Reheating: Reheat in a 350 degree oven for 10 minutes, or until heated through. Or, place them in a microwave-safe dish and reheat for 1-2 minutes.
More Memorable Meatball Recipes
There you have it, everything you need to know about making delicious homemade meatballs! With this recipe, you'll be sure to impress friends and family at your next gathering. It's time to enjoy making meatballs right at home.
- 1 lb Ground Turkey
- 1 Egg
- 1 cup Panko Bread Crumbs
- 2 Tbsp Soy Sauce
- ¼ -½ tsp Red Pepper Flakes
- 1 tsp Sesame Oil
- ¼ cup Diced Red Bell Peppers
- ½ tsp Salt
- ½ tsp Pepper
- ¼ cup Hoisin Sauce
- ⅛ cup Rice Wine Vinegar
- 1 tsp Ginger
- 2 cloves Garlic Minced
- ½ cup Soy Sauce
- ½ tsp Sesame Oil
- ¼ tsp Red Pepper Flakes
- Green Onion and Sesame Seeds Garnish
- Preheat oven to 400° degrees.
- In a large bowl combine, ground turkey, egg, Panko bread crumbs, soy sauce, red pepper flakes, sesame oil, diced red bell peppers, salt, and pepper.1 lb Ground Turkey, 1 Egg, 1 cup Panko Bread Crumbs, 2 Tbsp Soy Sauce, ¼ -½ tsp Red Pepper Flakes, 1 tsp Sesame Oil, ¼ cup Diced Red Bell Peppers, ½ tsp Salt, ½ tsp Pepper
- Mix ingredients until well combined.
- Spray a baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking.
- Roll the mixture into 15 - 20 meatballs (depending on size) and place on a baking sheet. Bake for 15-20 minutes turning once halfway through.
- While the meatballs are cooking, prepare the sauce.
- In a medium size saucepan, combine Hoisin sauce, rice wine vinegar, ginger, minced garlic, soy sauce, sesame oil, and red pepper flakes.1 tsp Sesame Oil, ¼ cup Hoisin Sauce, ⅛ cup Rice Wine Vinegar, 1 tsp Ginger, 2 cloves Garlic, ½ cup Soy Sauce, ¼ tsp Red Pepper Flakes, ½ tsp Sesame Oil
- Over medium-heat simmer the sauce for 5 minutes stirring constantly.
- Remove sauce from heat.
- Coat each meatball in the sauce. Serve extra sauce with meatballs.
- Garnish with green onions and toasted sesame seeds.
Fun Facts About Homemade Meatballs
- The first recorded mention of meatballs was in the 5th century AD!
- The largest meatball on record weighed in at 1,321 pounds and was made in Brazil in 2012.
- The smallest meatball on record was made by the Guinness Book of World Records and weighed only 0.01 grams.
Linger, Kristy Murray
Your meatballs and this luscious Asian sauce are making me so hungry right now. I have got to say that I've been on a meatball craze lately and this recipe showed up at just the right time. And I love that you can make them ahead of time and put them in the freezer. So convenient and so Yummy. I'm looking forward to trying your recipe, Jill! Thanks so much for sharing.
Thank you Kristy for the comment. I hope you love the meatballs.