Glazed Asian Turkey Meatballs

These tender Asian Glazed Turkey Meatballs are always a hit with our family! Coated in the most satisfying sticky sweet sauce and easily made in less than 30 minutes!

Oh how A cook keep Asian food. The flavors are always worth making and these lighter Asian turkey meatballs are a HUGE winner in our house! Tender, flavorful meatballs all smothered in the most satisfying sweet and savory sauce, seriously so finger-licking GOOD. Not only is this sauce satisfying tossed with the meatballs, but it tastes notable drizzled over brown rice and veggies too! Perf

These straightforward turkey meatballs have such great flavor and can be made in under 30 minutes. This is a recipe A cook promise the whole family will keep! And yes, while these from-scratch meatballs make for a satisfying dinner, they also make a tasty appetizer for parties or gatherings! This recipe makes about 25 to 26 meatballs so if you want more, you will definitely want to make a double batc

What goes in

• 1 pound ground turkey, you could also use ground chicken, pork or beef
• 1/3 cup whole wheat panko breadcrumbs
• 1 egg
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fresh grated ginger, or 1/4 teaspoon 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 teaspoon sesame oil
• 4 cloves garlic, minced
• 2 teaspoons fresh grated ginger, or 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 to 1/2 teaspoon crushed red chili flakes, optional depending if you like a little heat
• 1/2 tablespoon cornstarch
• 1/2 tablespoon water

How it comes together

1. Preheat oven to 400 degrees F.
2. Use a wide bowl, mix together ground turkey, breadcrumbs, egg, soy sauce, ginger, garlic and green onions until all combined. Using a cookie scoop, make 1-inch sized balls and place on a prepared baking sheet (you should get about 25-26 meatballs).
3. Pop the meatballs in the oven and bake for about 13 to 15 minutes, until lightly browned and cooked through.
4. While the meatballs are baking in the oven, combine soy sauce, honey, beef broth, sesame oil, garlic, ginger, and pepper in a small saucepan on the stove and bring to a boil. Reduce the heat and let the sauce simmer for about 5 minutes to thicken up.
5. If you feel like your sauce is too thin, mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of water in a small bowl to make a slurry and pour that into the sauce to thicken it up even more. Mix in 1/4 tsp to 1/2 tsp crushed red chili flakes (depending on how much heat you like) and turn off the heat.
6. Once the meatballs are done baking, transfer them to a large bowl (or you could keep them on the same pan) and coat them entirely with the sticky sauce.
7. Spoon meatballs over fluffy brown rice, drizzling with extra sauce, and top with green onions and sesame seeds. Enjoy!

Keep in mind

*Leftovers will last 3 to 4 days in the fridge or will freeze for 3 to 4 months.