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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! The perfect weeknight dinner or game-day appetizer. You choose!
These Asian turkey meatballs are always a hit when I make them. They’re quick to make (gotta love), absolutely delicious, ultra-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
- Ground turkey: I prefer 93%, any leaner and these meatballs will be a bit dry.
- Panko breadcrumbs: I like whole-wheat, but regular will do. Make sure to use gluten-free if needed!
- Garlic: fresh garlic is best!
- Scallions: also called green onions. They add a fresh oniony flavor that doesn’t overpower the other flavors.
- Large egg: this helps bind the meat together.
- Ginger: I prefer fresh ginger, but dried will work in a pinch.
- Toasted sesame oil: add a toasty, savory flavor to the turkey meatballs and the hoisin glaze.
- Hoisin sauce: a key ingredient for hoisin meatballs! Add savoriness, saltiness and a bit of sweetness. Find it sold near the other Asian condiments in your grocery store.
- Fresh lime juice: rice vinegar or white vinegar can be substituted.
- Low-sodium soy sauce: if using regular soy sauce, start with one tablespoon (instead of two) and add more to taste, as needed.
Gluten-Free Tip
To make these gluten-free, use gluten-free Panko breadcrumbs and be sure to use certified gluten-free hoisin and soy sauce.
Step-By-Step Instructions for Making Hoisin Meatballs
- Mix the ground turkey, Panko breadcrumbs, garlic, scallions, egg, ginger, toasted sesame oil, salt and pepper together.
- Form mixture into meatballs and arrange on a baking sheet.
- Bake meatballs until browned and cooked through (165ºF).
- Meanwhile, for the glaze whisk together hoisin, lime juice, soy sauce, toasted sesame oil, and ginger in a large bowl.
- Add the warm meatballs to the large bowl with glaze and toss to coat.
Make Ahead Tip
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.
Keep them warm for a party: I recommend keeping hoisin meatballs 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.
Asian Turkey Meatball Appetizer
Want to turn these into bite-sized meatballs for an 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!
Serve the glazed turkey Asian meatballs over a bed of Gochujang Noodles then pair the meal with this fresh and crunchy (and very easy to make) Korean Cucumber Salad.
Leftovers and Storage
Stored in an airtight container in the refrigerator, these meatballs will last up to 4 days. These will also keep in the freezer for up to 3 months.
More Meatball Recipes To Try
Hoisin-Glazed Asian Turkey Meatballs
Description
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Ingredients
Meatballs
- 1 ½ pounds lean ground turkey (93% lean)*
- ½ cup Panko breadcrumbs
- 4 cloves garlic, minced (2 teaspoons)
- ⅓ 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
Glaze
- 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
Instructions
Meatballs
- 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.
Glaze
- 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.
Equipment
Notes
Nutrition
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This recipe and article were originally published on November 6, 2019. This article was most recently updated on February 14th, 2025 with additional helpful tips for guaranteed success.
These went together in a flash and are so full of flavor – I served them with your gochujang noodles – Thanks Lauren!
Great idea to pair them with the Gochujang Noodles. So glad you enjoyed them, thanks for the comment!
Delicious! I served them with rice and stir fry vegetables.
Yum! Love the idea of making it a whole meal that way!