Sticky Asian-Glazed Turkey Meatballs Recipe

These tender Asian Glazed Turkey Meatballs are a family favorite—coated in a sticky, sweet-savory glaze and ready in under 30 minutes.

I love Asian flavors for their balance of sweet, salty, tangy, and umami, and these healthier turkey meatballs deliver every note. The meatballs stay moist and tender, and the sticky sauce is irresistible—great tossed with rice and vegetables or used as a glaze for chicken, steak, or roasted vegetables. They hold up well as leftovers, making them ideal for meal prep, and they freeze beautifully if you want to make extra.

Why You’ll Love These

This recipe comes together quickly and packs a lot of flavor. It yields about 25–26 one-inch meatballs — perfect for serving as a main with rice and veggies or as an appetizer at gatherings. They’re simple to make, freezer-friendly, and versatile: swap the turkey for chicken, beef, pork, or even sausage if you prefer.

Meatballs Ingredients

• 1 lb ground turkey – I prefer lean turkey for a lighter option, but ground chicken, pork, or beef all work.
• 1/3 cup whole wheat panko breadcrumbs – helps bind and hold shape; use gluten-free panko or almond flour if needed.
• 1 egg – a binder to hold the mixture together.
• 1 tbsp low-sodium soy sauce – for umami; replace with tamari or coconut aminos to make it gluten-free.
• 1 tsp fresh grated ginger (or 1/4 tsp ground ginger)
• 1 clove garlic, minced
• 2 green onions, sliced – plus extra for garnish.
• Garnish: sesame seeds and additional sliced green onions

For the Sauce

• 1/2 cup low-sodium soy sauce
• 1/3 cup beef broth (or water)
• 1/4 cup honey (substitute maple syrup or brown sugar if you prefer)
• 1 tsp sesame oil
• 4 cloves garlic, minced
• 2 tsp fresh grated ginger (or 1/2 tsp ground ginger)
• 1/4 tsp black pepper
• 1/4–1/2 tsp crushed red chili flakes (optional, to taste)

Optional Thickener

• 1/2 tbsp cornstarch
• 1/2 tbsp water

How to Make Asian Turkey Meatballs

• Preheat the oven: Set to 400°F (200°C).
• Mix the meatball mixture: In a large bowl, combine ground turkey, breadcrumbs, egg, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 clove minced garlic, and the sliced green onions. Mix gently until combined—don’t overwork the meat.
• Form the meatballs: Use a small scoop or spoon to form 1-inch meatballs (about 25–26). Arrange them in a single layer on a parchment-lined or lightly greased baking sheet.
• Bake: Bake for 13–15 minutes until lightly browned and cooked through. The internal temperature should reach 165°F (74°C).
• Make the sauce: While the meatballs bake, combine 1/2 cup soy sauce, 1/3 cup beef broth (or water), 1/4 cup honey, 1 tsp sesame oil, 4 cloves minced garlic, 2 tsp grated ginger, and 1/4 tsp black pepper in a small saucepan. Bring to a boil, then reduce heat and simmer 4–6 minutes to meld flavors and reduce slightly.
• Thicken if desired: If the sauce is thinner than you like, whisk 1/2 tablespoon cornstarch with 1/2 tablespoon water to make a slurry, then stir it into the simmering sauce until it thickens. Add crushed red chili flakes to taste and remove from heat.
• Glaze and serve: Transfer the cooked meatballs to a large bowl or keep them on the baking sheet, then toss or drizzle with the sticky sauce until well coated. Serve over brown or jasmine rice and top with extra green onions and sesame seeds. The sauce also tastes great over steamed or roasted vegetables.

Can I Make These in a Skillet?

Yes. Pan-frying gives a caramelized exterior that’s delicious. Heat 1–2 tablespoons oil in a heavy skillet over medium heat. Brown the meatballs on all sides, turning frequently, until cooked through (about 10–12 minutes). Work in batches to avoid overcrowding the pan. Finish by tossing them in the sauce as above.

How to Serve Asian Meatballs

These meatballs are versatile—here are a few serving ideas:

• Main dish: Serve over brown rice, white rice, or cauliflower rice with broccoli, green beans, or carrots for a balanced meal.
• With noodles: Plate them with pasta, spaghetti squash, or zucchini noodles and a drizzle of extra sauce.
• In wraps or lettuce cups: Add chopped veggies and water chestnuts, and finish with a peanut or teriyaki-style sauce.
• In a salad: Slice or halve the meatballs and add to Asian-style salads for protein.
• As an appetizer: Serve on a platter with toothpicks and extra sauce for dipping.

Prepping and Storage

To prep ahead: Assemble the meatballs and store them covered in the refrigerator for 2–3 days before baking. The sauce can also be made ahead; reheat gently before tossing with the meatballs.

To store: Let leftovers cool completely and keep in an airtight container in the refrigerator for 3–4 days. The sauce alone will keep up to two weeks chilled.

To freeze: Freeze cooked meatballs in a freezer-safe bag or container for up to 3–4 months. Thaw overnight in the refrigerator and reheat in a skillet over low heat or in the microwave until warmed through. You can also freeze the sauce separately for up to 3 months.

More Meatball Recipes

• Mediterranean Chicken Meatballs
• Honey Sriracha Glazed Meatballs
• Buffalo Chicken Meatballs
• Cheesy Keto Meatball Casserole
• Cranberry Cocktail Meatballs

More Asian Inspired Recipes

• Honey Sriracha Glazed Meatballs
• Thai Peanut Noodles with Chicken
• Honey Garlic Shrimp Stir Fry
• Sheet Pan Ginger Soy Glazed Salmon
• Asian Shrimp Salad with Ginger Sesame Dressing

If you make these Asian Glazed Turkey Meatballs and enjoy them, consider leaving a rating or sharing how you served them—I love seeing different variations and adaptations.