Hoisin Glazed Asian Turkey Meatballs Recipe
These Hoisin Glazed Asian Turkey Meatballs are a flavorful and healthy twist on classic meatballs. Ground turkey is combined with garlic, ginger, and scallions, then coated in a sticky and tangy hoisin glaze infused with lime and soy sauce. Perfect as an appetizer or main dish, they offer a delicious balance of savory and slightly sweet flavors with a hint of freshness from cilantro and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 24 meatballs, serving 6-8 people 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
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
For Serving (Optional)
- 2 tablespoons Panko breadcrumbs, gluten-free if needed
- 2 teaspoons sesame seeds
- Chopped cilantro
- Chopped scallions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, Panko breadcrumbs, minced garlic, chopped scallions, egg, grated ginger, toasted sesame oil, salt, and black pepper. Mix gently but thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into uniform meatballs, about 1 to 1 ½ inches in diameter, to ensure even cooking. Place them on a plate or tray ready for cooking.
- Cook the Meatballs: Preheat a large skillet over medium heat. Add a little oil if needed to prevent sticking. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes. Alternatively, they can be baked at 375°F (190°C) for 20-25 minutes until cooked through.
- Make the Hoisin Glaze: In a small bowl, whisk together the hoisin sauce, fresh lime juice, low-sodium soy sauce, toasted sesame oil, and grated ginger until well combined.
- Glaze the Meatballs: Once the meatballs are cooked, transfer them to the skillet or a mixing bowl and pour the hoisin glaze over them. Toss gently to coat all the meatballs evenly with the glaze, heating for 1-2 minutes to allow the sauce to thicken slightly and adhere.
- Prepare Optional Garnishes: If using, toast Panko breadcrumbs and sesame seeds in a dry pan until lightly golden and fragrant. Chop cilantro and scallions for freshness.
- Serve: Arrange the glazed meatballs on a serving platter. Sprinkle the toasted Panko breadcrumbs, sesame seeds, chopped cilantro, and scallions on top as desired. Serve immediately as an appetizer or with steamed rice or noodles as a main course.
Notes
- Use 93% lean ground turkey for a good balance of moisture and leanness.
- To keep the recipe gluten-free, use gluten-free Panko breadcrumbs and tamari instead of soy sauce.
- If fresh ginger is unavailable, dried ground ginger works as a substitute with slightly less flavor intensity.
- Make sure not to overmix the turkey mixture as it can lead to tough meatballs.
- These meatballs freeze well after cooking; freeze in single layers then transfer to a sealed container for up to 3 months.
- For a richer flavor, you can bake the meatballs first, then quickly glaze and heat them in a pan.
Keywords: turkey meatballs, hoisin glaze, Asian meatballs, ground turkey recipe, healthy meatballs, sesame meatballs, appetizer, easy dinner