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; 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; Extra green onions, sliced; Sesame seeds

There’s something effortlessly satisfying about these tender, juicy Asian Glazed Turkey Meatballs coated in a sticky, flavorful sauce. This Asian Glazed Turkey Meatballs Recipe is perfect when you want a quick dinner that feels a little special without fuss.

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 meatballs for my family—we all kept going back for “just one more.” It’s the perfect blend of light turkey meat with that sweet-savory Asian glaze that feels indulgent but still fresh.

Quick Weeknight Favorite: These meatballs come together in under 30 minutes, which is a lifesaver when you’re busy but still want something homemade.
Healthy but Flavorful: Using ground turkey keeps it lean without sacrificing juiciness thanks to the glaze and seasonings.
Versatility: You can easily swap proteins or tweak the sauce to your spice preference for an all-around crowd pleaser.
Great for Leftovers: These meatballs reheat beautifully and freeze well, making them excellent for meal prep or lunchboxes.

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

Every ingredient here plays a role in balancing texture and flavor—light turkey, aromatic ginger, and that sticky, sweet soy-honey sauce. Plus, the panko breadcrumbs help keep the meatballs tender without being dense.

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 but moist, it’s my favorite base for meatballs that taste hearty without heaviness.
Whole wheat panko breadcrumbs: They add just enough crumb for binding while keeping things light.
Egg: Acts as a binder, ensuring the meatballs stay together and don’t fall apart while cooking.
Low-sodium soy sauce: Provides that signature umami without overwhelming saltiness.
Fresh grated ginger: Adds a bright, zesty kick—fresh always beats ground if you can swing it.
Garlic: The backbone of any savory Asian dish—minced for even flavor distribution.
Green onions: Fresh slices folded in and used as garnish add crunch and a pop of color.
Honey: For sweetness in the glaze, balancing out the salty and tangy elements.
Beef broth: Deepens the sauce flavor; water works in a pinch but broth makes a difference.
Sesame oil: A little goes a long way to impart that classic nutty aroma.
Crushed red chili flakes (optional): Your chance to add a gentle warming heat depending on your taste.
Cornstarch slurry (optional): Thickens the glaze to silky perfection, especially if you want it extra clingy.

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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

I love making this Asian Glazed Turkey Meatballs Recipe just as written, but I’m all for mixing things up depending on mood or what’s in the fridge.

Variation: One time, I swapped ground turkey with pork and added some finely chopped water chestnuts for extra crunch—delicious! Feel free to experiment with different proteins or even add some grated veggies like carrot or zucchini for added moisture and nutrients.

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

Step 1: Get Your Meatball Mixture Ready

Start by combining the ground turkey, whole wheat panko breadcrumbs, egg, soy sauce, grated ginger, minced garlic, and sliced green onions in a bowl. Don’t overmix here—just combine until everything is evenly distributed for tender meatballs.

Step 2: Shape and Cook the Meatballs

Roll the mixture into bite-sized meatballs. I find a tablespoon measure is perfect for consistent sizes that cook evenly. Sear them in a bit of oil over medium heat until golden brown on all sides and cooked through, about 10-12 minutes. Don’t crowd the pan—this keeps them perfectly caramelized.

Step 3: Whip Up the Glaze

While the meatballs cook, whisk together the soy sauce, beef broth, honey, sesame oil, minced garlic, ginger, black pepper, and crushed red chili flakes in a small saucepan. Let it simmer gently until warmed through.

Step 4: Thicken and Coat

If you want a thicker glaze, mix cornstarch and water to create a slurry and add it to the simmering sauce, stirring until glossy and thick. Toss the cooked meatballs in the glaze until each one is beautifully coated, then garnish with extra green onions and sesame seeds.

Top Tip

Having made these several times, some tricks have really helped me get perfect results every time. Here are a few handy tips:

Don’t Overmix the Meat: This keeps the texture light—not dense or tough like some meatballs can get.
Sear Before Simmering: Browning the meatballs first adds flavor and helps them hold together better.
Use Fresh Ginger and Garlic: It makes all the difference in brightening the glaze and avoiding that dull “powdered” flavor.
Adjust the Sweetness: If you prefer less sweet, start with less honey and add to taste after simmering the sauce.

How to Serve Asian Glazed Turkey Meatballs Recipe

Asian Glazed Turkey Meatballs - Serving Suggestion

Garnishes

For me, the best way to finish these off is with a sprinkle of thinly sliced green onions and nutty toasted sesame seeds. They add a fresh crunch and a little visual pop that makes the dish feel restaurant-quality.

Side Dishes

I love pairing these meatballs with steamed jasmine rice or cauliflower rice for a low-carb option. A quick side of sautéed bok choy or snap peas tossed with a little garlic and soy sauce rounds the meal out beautifully.

Creative Ways to Present

For a party, try serving these meatballs on bamboo skewers with a drizzle of the glaze on top. They also work wonderfully as sliders—just tuck them in mini buns with a slice of crunchy cucumber or pickled carrot for an Asian-inspired appetizer.

Make Ahead and Storage

Storing Leftovers

Cool the meatballs completely, then store them in an airtight container in the fridge for up to 4 days. I usually keep the glaze separate and toss everything together just before reheating so the sauce stays fresh and vibrant.

Freezing

These meatballs freeze beautifully! Freeze them individually on a baking sheet, then transfer to a freezer bag so you can thaw only what you need. They keep well up to 3 months. Just defrost overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet with a splash of water or broth to avoid drying out, then toss in the glaze. Microwaving works in a pinch, but low and slow on the stove preserves that nice texture better.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works just as well and will keep the meatballs tender and flavorful. Just watch the cooking time as chicken can brown faster depending on fat content.

How do I prevent the meatballs from falling apart?

Make sure not to overmix the meat and use the egg and breadcrumbs to bind the meatballs properly. Searing them before adding the glaze also helps create a firm crust to hold them together.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and refrigerated for up to 3 days. Reheat gently before tossing with the meatballs to keep the flavors fresh.

Can I make this recipe gluten-free?

Definitely! Just substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce or tamari to keep it free from gluten.

Final Thoughts

This Asian Glazed Turkey Meatballs Recipe holds a special place in my weeknight rotation because it proves that quick food can still be exciting. I love sharing it with friends and seeing how everyone customizes it their own way. Give it a go—and trust me, you’ll be glad you did.