These glazed asian turkey meatballs are incredibly versatile and can be served with Asian noodles, rice, veggies, salads and more. The 5-ingredient hoisin glaze is sweet, salty, and full of umami!

side angle of glazed turkey meatballs in an oval baking dish topped with panko and sesame seeds

Why I Love this Recipe for Asian Turkey Meatballs

These Asian turkey meatballs are always a hit. They’re quick to make, absolutely delicious and savory, and can be paired with a variety of veggies to make a full meal. Because of that, I’ve made them countless times for holiday parties, appetizer date nights and weeknight dinners.

Watch How to Make This Recipe

Ingredients for this Recipe

  • lean ground turkey (I prefer 93%)
  • Panko breadcrumbs (preferably whole-wheat, gluten-free if needed)
  • garlic, fresh garlic is best
  • scallions (aka green onions)
  • egg
  • fresh ginger (dried will work too)
  • toasted sesame oil, make sure it’s “toasted”
  • kosher salt & black pepper 
  • hoisin sauce
  • fresh lime juice (rice vinegar would also work)
  • low-sodium soy sauce
  • toasted sesame oil
  • sesame seeds, cilantro and scallions for serving, optional

Step-By-Step Instructions for Making Hoisin Meatballs

1: mix the ground turkey, Panko breadcrumbs, garlic, scallions, egg, ginger, toasted sesame oil, salt and pepper together.

2: form mixture into meatballs and arrange on a baking sheet.

3: bake meatballs until browned and cooked through (165ºF).

4: meanwhile, for the glaze whisk together hoisin, lime juice, soy sauce, toasted sesame oil, and ginger in a large bowl.

5: add the warm meatballs to the large bowl with glaze and toss to coat.

Asian Turkey Meatball Appetizer 

Decrease the size of these hoisin-glazed meatballs by a tablespoon (and decrease the baking time to about 10 minutes). Arrange glazed meatballs on a serving platter and sprinkle with desired toppings.

Want to make more of a statement? Serve the mini meatballs on a platter with a pile of bibb lettuce leaves and bowls of various toppings. This makes a great interactive appetizer and allows guests to make their own lettuce wraps.

Make these Asian Meatballs a Meal! 

glazed meatballs set over saucy rice noodles

FAQ & Test Kitchen Tips

How do I make these gluten-free?

Use gluten-free Panko breadcrumbs and be sure to use certified gluten-free hoisin and soy sauce.

How long do leftovers last?

Stored in an airtight container in the refrigerator, these meatballs will last up to 4 days.

Can I make these ahead of time?

Yes, you can make these ahead of time. I recommend cooking the meatballs as directed then letting them cool completely before transfering to a clean sheet pan with parchment. Freeze the meatballs until solid then transfer to a resealable zipper-lock bag and store in the freezer.

When you’re ready to serve, transfer the frozen meatballs to a baking sheet and reheat in a 300ºF (149ºC) oven until warmed through. While they are reheating make the glaze.

Can I make these with a different ground meat?

Sure! Ground chicken, ground beef or ground pork will all work.

How do I keep these warm at a party?

I would recommend keeping them warm in a slow cooker on low heat. You can also keep them warm on the stove top in a medium pot, covered, over low heat. Just make sure to give them a stir from time to time to avoid burning.

Overhead image of glazed turkey meatballs piled into an oval baking dish set on a stripped napkin.

More Meatball Recipes You May Like…

Glazed Asian Turkey Meatballs

5 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 20 meatballs (5 servings)
Category Lunch/Dinner
Cuisine Asian
Author Lauren


Baked tender turkey meatballs get tossed in a delicious sweet, salty and umami hoisin glaze! Ready in just over 30 minutes, these Asian meatballs make the perfect weeknight meal or go-to appetizer.



  • 1 ½ pounds lean ground turkey (93% lean)*
  • ½ cup Panko breadcrumbs
  • 4 cloves garlic, minced (2 teaspoons)
  • cup chopped scallions
  • 1 large egg
  • 2 teaspoons grated fresh ginger, or 1 ½ teaspoons dried ground ginger
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • ¼ cup hoisin sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated fresh ginger, or ¾ teaspoon dried ground ginger
  • 2 tablespoons Panko breadcrumbs, gluten-free if needed, for serving (optional)
  • 2 teaspoons sesame seeds for serving (optional)
  • Chopped cilantro and scallions for serving, optional



  • Heat oven to 425°F (218ºC); coat a baking sheet with nonstick spray. 
  • Mix turkey, ½ cup Panko, garlic, scallions, egg, 2 teaspoons ginger, 2 teaspoons sesame oil, salt, and pepper together using hands. Using 2 heaping tablespoons at a time, roll turkey mixture into 20 meatballs (1½ ounces each); arrange on prepared baking sheet.
  • Bake meatballs until browned and an instant read thermometer inserted in the centers reached 165ºF (74ºC), 15–20 minutes. 


  • Meanwhile, whisk together hoisin, lime juice, soy sauce, 2 teaspoons sesame oil, and 1 teaspoon ginger in a large bowl. 
  • Add warm meatballs to sauce and gently toss to coat; transfer to a serving dish.
  • Combine panko and sesame seeds. Sprinkle Panko mixture, cilantro and scallions over meatballs.



* Ground turkey: depending on your store, ground turkey can be sold by 1 pound, 1.2 pounds, or 1.5 pounds. I find 1.5 pounds of 93% lean ground turkey works best, but you can also use 1 pound or 1.2 pounds. 85% lean ground turkey works well (a bit more decadent), but avoid 97% or 99% lean ground turkey. 
Make these gluten-free: use gluten-free Panko breadcrumbs and make sure to use certified gluten-free hoisin and soy sauce.
Mix up the meat: these meatballs can also be made with lean ground chicken, pork or beef.


Serving: 4meatballsCalories: 268kcalCarbohydrates: 6.5gProtein: 29gFat: 14gSaturated Fat: 4gCholesterol: 135mgSodium: 1006mgFiber: 0.5gSugar: 3g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Overhead image of glazed turkey meatballs piled into an oval baking dish set on a stripped napkin.

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This recipe and article were originally published on November 6, 2019.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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  1. 5 stars
    These went together in a flash and are so full of flavor – I served them with your gochujang noodles – Thanks Lauren!