Name: Asian Glazed Turkey Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb ground turkey; 1/3 cup whole wheat panko breadcrumbs; 1 egg; 1 Tbsp low-sodium soy sauce; 1 tsp fresh grated ginger or 1/4 tsp 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 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 to 1/2 tsp crushed red chili flakes (optional); 1/2 Tbsp cornstarch; 1/2 Tbsp water

There’s something truly irresistible about tender turkey meatballs drenched in a sticky, savory-sweet sauce. This Asian Glazed Turkey Meatballs Recipe brings that perfect balance of flavors—garlicky, gingery, a touch of heat—and it’s quick enough for a weeknight dinner but special enough to impress guests. Ready to make one of my favorite kitchen wins?

A white bowl filled with three main parts: on the left side, a layer of glossy brown meatballs topped with green onion slices and white sesame seeds; on the right side, a pile of cooked brown rice mixed with some dark sauce and scattered green onion pieces; and at the back, a cluster of bright green broccoli florets. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Asian Glazed Turkey Meatballs Recipe
Top Tip
How to Serve Asian Glazed Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Asian Glazed Turkey Meatballs Recipe

Why You'll Love This Recipe

I remember the first time I made these Asian Glazed Turkey Meatballs – the sauce was so addictive I caught myself licking the spoon! What makes this recipe special is how effortlessly it combines simple pantry ingredients into a dish that feels both comforting and a little exotic. Plus, it’s healthy, quick, and endlessly adaptable.

Quick & Easy: You can whip these up in under 30 minutes, perfect for busy evenings.
Healthy Choice: Using ground turkey keeps these meatballs lean without sacrificing flavor.
Flavor Explosion: The ginger, garlic, and soy glaze create a deliciously bold Asian-inspired taste.
Versatile: Use ground chicken, pork, or beef instead—this recipe plays well with many proteins.

The image shows a white bowl filled with many small, round meatballs covered in a shiny, dark brown sauce. Each meatball has a smooth but slightly bumpy texture with small green bits inside, and they are topped with sprinkled white sesame seeds and thin green onion slices. The sauce pools at the bottom of the bowl, giving a glossy look to the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Asian Glazed Turkey Meatballs Recipe works together to build layers of flavor and texture. From the juicy turkey to the crisp green onions and the perfect balance of sweet, salty, and spicy in the sauce—it’s all about harmony. Here’s a peek at what you’ll need and why I love each one.

Flat lay of a small pile of raw ground turkey, a small white ceramic bowl of whole wheat panko breadcrumbs, one whole brown egg with a clean shell, a small white ceramic bowl of low-sodium soy sauce, peeled fresh ginger root with a small pile of fresh grated ginger next to it, a single garlic bulb with several peeled garlic cloves, two fresh green onions sliced and whole green onions for garnish, a small white ceramic bowl of honey, a small white ceramic bowl of sesame oil, a few black peppercorns scattered neatly, and a small white ceramic bowl containing crushed red chili flakes, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground turkey: Lean and mild, it makes the meatballs tender while soaking up the sauce beautifully.
Whole wheat panko breadcrumbs: They add just the right amount of binding without making the meatballs dense.
Egg: Helps everything hold together so the meatballs don’t fall apart when cooking.
Low-sodium soy sauce: Both in the meatballs and the glaze for that authentic umami flavor without too much salt.
Fresh ginger: Adds a refreshing zing, and the grated version really brightens the whole dish.
Garlic: A must-have for that deep, savory aroma everyone loves.
Green onions: Freshness and a bit of crunch in the meatballs, plus extra for garnish.
Honey: Brings just enough sweetness to balance the savory soy and spicy chili flakes.
Sesame oil: A little goes a long way to add that signature toasted richness.
Beef broth or water: Adds moisture and depth to the glaze, beef broth amps up flavor if you have it on hand.
Crushed red chili flakes: Optional, but I love the gentle heat to make the glaze pop.
Cornstarch and water (optional): For thickening the sauce into a luscious, sticky coating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Asian Glazed Turkey Meatballs Recipe is how easy it is to make it your own. I’ve tried swapping in ground chicken when turkey’s not around, and it works beautifully. Feel free to tweak the spice level or add your favorite veggies to bulk it up.

Variation: For a bit of crunch, try folding finely shredded carrots or chopped water chestnuts into the meat mixture. I love this twist for added texture!
Dietary swap: Use gluten-free breadcrumbs to make this recipe friendly for gluten sensitivities without losing that satisfying bite.
Heat adjustment: Leave out or double the crushed red chili flakes depending on how spicy you like your food.
Make it sauceless: Skip the glaze and bake the meatballs for a lighter, dippable appetizer option that still shines with soy and ginger flavors.

Step-by-Step: How I Make Asian Glazed Turkey Meatballs Recipe

Step 1: Mix ingredients gently but thoroughly

Start by combining the ground turkey, whole wheat panko breadcrumbs, egg, soy sauce, fresh grated ginger, minced garlic, and sliced green onions in a large bowl. I like to mix with my hands—it’s easier to feel when everything’s evenly combined without overworking the meat, which can make the meatballs tough. The goal here is tender and juicy, so don’t pack the mixture too tightly.

Step 2: Shape and cook the meatballs

Form the mixture into roughly 1.5-inch meatballs—you’ll get about 18 depending on size. Heat a skillet over medium heat with a splash of oil and brown the meatballs on all sides, about 6-8 minutes total. Don’t overcrowd the pan; cook in batches if needed. They don’t have to be cooked through here since they’ll finish cooking in the glaze.

Step 3: Whip up the glaze

In the same skillet, add the minced garlic and grated ginger for the sauce and sauté until fragrant, just about 30 seconds. Then pour in the soy sauce, beef broth (or water), honey, sesame oil, black pepper, and crushed red chili flakes if using. Bring the sauce to a gentle simmer.

Step 4: Coat and finish cooking meatballs

Return the browned meatballs to the skillet, spooning sauce over each one. Simmer gently for 8-10 minutes until the meatballs are cooked through and the sauce thickens slightly. If you want a thicker sauce, mix cornstarch with water and stir it in, cooking for another minute or two.

Step 5: Garnish and serve

Sprinkle fresh sliced green onions and toasted sesame seeds over the meatballs right before serving. This adds a lovely freshness and a bit of crunch that’s hard to resist.

Top Tip

Over the years, I’ve found that these little insights make all the difference when perfecting this Asian Glazed Turkey Meatballs Recipe.

Don’t overmix: Overworking the turkey can make the meatballs tough, so mix just until combined for tender results.
Sear well: Getting a good brown crust before simmering locks in flavor and gives great texture contrast.
Adjust sweetness and heat: Taste your glaze before adding the meatballs—everyone’s palate is different, so tweak the honey and chili flakes to your liking.
Use fresh aromatics: Fresh garlic and ginger really make this dish sing—avoid substitutes if possible for best flavor.

How to Serve Asian Glazed Turkey Meatballs Recipe

Asian glazed meatballs - Serving Suggestion

Garnishes

I always top these meatballs with plenty of thinly sliced green onions and a sprinkle of toasted sesame seeds. The freshness from the onions cuts through the richness, and the sesame seeds add a subtle nutty crunch. Sometimes I add a drizzle of sriracha for those who like an extra layer of heat.

Side Dishes

This dish is fantastic over steamed jasmine rice, or try it with cauliflower rice if you want something lighter. I also love pairing it with simple sautéed bok choy or a crisp cucumber salad to balance the flavors and textures.

Creative Ways to Present

For parties, I’ve served these meatballs on skewers with a little extra glaze drizzled on top—a real crowd-pleaser and easy finger food. Another fun idea is to pile them onto steamed bao buns with fresh herbs and pickled veggies for a mini Asian slider experience. Trust me, everyone will ask for seconds.

Make Ahead and Storage

Storing Leftovers

After cooking, let the meatballs cool completely before storing them in an airtight container. I usually keep leftover Asian Glazed Turkey Meatballs in the fridge for up to 3 days. The sauce thickens over time, making the flavors even more concentrated, so it tastes great reheated.

Freezing

If you want to make these ahead in bulk, freeze the meatballs before glazing to preserve their texture. Freeze them on a baking sheet until solid, then transfer to freezer bags. When ready to use, reheat meatballs in a skillet and add fresh sauce, or thaw fully and simmer them gently in the glaze.

Reheating

I prefer reheating these gently in a skillet over medium-low heat with a splash of water or broth to loosen the glaze. Microwaving works too, just cover to keep moisture in. Avoid overheating to keep the turkey juicy and prevent drying out.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well and has a similar mild flavor and texture. Just make sure it’s fresh and avoid overmixing to keep your meatballs tender.

How do I prevent the meatballs from falling apart?

Using an egg and breadcrumbs helps bind the meatballs. Also, gently mixing the ingredients and making sure the pan is hot enough to sear them properly creates a crust that holds them together during cooking.

Can I make the sauce ahead of time?

Yes! The sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before adding the meatballs to keep that sticky glaze nice and fresh.

What should I serve with these meatballs?

They’re fantastic over steamed rice, alongside sautéed or steamed greens like bok choy, or in soft bao buns for a party platter. A crisp cucumber salad also pairs beautifully to balance the richness.

Final Thoughts

This Asian Glazed Turkey Meatballs Recipe has become a go-to for me on nights when I want something comforting yet bright and flavorful. It’s approachable, delicious, and just a little different from your everyday dinner. I hope you enjoy making it as much as I do—once you try it, it might just become your new favorite too!