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You’re gonna love these Asian Glazed Turkey Meatballs when the clock’s ticking. They’re the perfect fix for when you want something bold, juicy, and a bit special but don’t have hours to cook. That shiny sweet sauce really hangs on every bite — no wonder they always disappear fast at my place.
The first time I tried these, it was a mad-dash weeknight. I was shocked how quick the house smelled like ginger and candy. Now, we keep ‘em in the dinner rotation and sometimes even serve ‘em to a crowd.
Delicious Ingredients
- Sesame seeds: Sprinkle these on top for crunch—toast them a minute in a dry pan for more flavor
- Cornstarch: Turns the sauce silky and thick—just the thing for that glossy look
- Beef broth or plain water: Loosens up the sauce and amps up the flavor—lower salt is best
- Black pepper and red chili flakes: Give just enough heat to balance sweetness—fresh is tastiest
- Sesame oil: Brings that nutty, toasty kick—get toasted sesame oil if you can
- Honey: This is what makes the sauce sticky and sweet—local honey works best
- Green onions: Adds bite and color, awesome in both the meatballs and for garnishing—use both ends
- Garlic: Makes the meatballs deeply savory—choose cloves that are firm with no little sprouts
- Fresh ginger (grated): Pops with bright flavor—look for ginger that's plump and juicy
- Low sodium soy sauce: Packs in salty, savory depth for both the sauce and meat—pick a good brand if you can
- Egg: Gets everything sticking together—you want a nice orange yolk for bigger flavor
- Whole wheat panko crumbs: Lets you shape the meatballs easily and gives great crunch—choose the chunky ones
- Ground turkey: Packs in lean protein for juicy, soft meatballs—fresh is best for taste
Simple Step-by-Steps
- Toss and Glaze
- Drop the baked meatballs straight into your sticky sauce and toss until they’re all coated. Lay them over warm rice, then shower with green onions, extra sauce, and those crunchy sesame seeds.
- Thicken Sauce to Taste
- If you love a thick finish, mix cornstarch with water in a tiny bowl til smooth, then pour into your simmering sauce. Stir and watch it go glossy. Add chili flakes to your heat level. When it’s just right, turn off the stove.
- Sauce Time
- At the same time as the meatballs bake, pop soy sauce, honey, beef broth, sesame oil, garlic, ginger, and black pepper in a small pot. Set to medium, stir a bunch, and bring to a boil. Then turn it down to low and let it bubble for five minutes til shiny and a bit thickened.
- Bake Meatballs
- Slide the tray into the oven and bake for 13–15 minutes. Open one up — if it’s juicy but not pink in the middle, you’re golden.
- Shape Your Meatballs
- In a big bowl, dump in the ground turkey, crumbs, egg, soy, ginger, garlic, and green onions. Mix it all with your hands (or a tough spoon). Scoop out one-inch balls (hands or a tiny scoop work). Aim for 25-26 balls and pop on your tray.
- Fire Up the Oven
- Start by preheating to 400°F. Lay parchment paper on a baking sheet – makes cleaning up way less annoying and helps things cook evenly.
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Honestly, I think the sticky glaze with loads of ginger is the best bit. Makes me think of nights my kids begged for just one more and not a single ball made it to tomorrow.
How to Store
Got leftovers? Chill them in a lidded container up to three days—the flavor gets better as the sauce soaks in. Warm them gently on the stove or zap in the microwave with a splash of broth to keep ‘em juicy. The meatballs and sauce can be frozen apart for up to two months, too. Just thaw and glaze whenever you want.
Easy Swaps
Chicken, pork, or beef all work if you’re out of turkey. Go gluten-free by picking gluten-free crumbs and tamari in place of soy. Out of honey? Use maple syrup or agave instead, no problem.
Ways to Serve
Pile them over hot brown or jasmine rice. Want something green? Sauté some snap peas or broccoli for the side. Or spear with toothpicks and finish with sesame for fun party bites.
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Fun Backstory
This dish gives a playful spin to classic Asian hits like ginger, soy, and sesame. They pop up everywhere from street carts to cozy kitchens in lots of Asian cultures. Think of these as an easy way to bring that takeout vibe home without leaving your kitchen.
Frequently Asked Questions About Recipes
- → Can I use ground chicken instead of turkey?
Yep, ground chicken swaps in easily for the turkey and cooks up just as soft and light.
- → How do you keep the meatballs from drying out?
Egg and panko keep your mix nice and moist, and by baking at a moderate heat you make sure your meatballs stay juicy.
- → Can I make these ahead of time?
Definitely! You can cook the balls and whip up the sauce in advance. Warm them up and toss together right before eating.
- → What sides go well with these meatballs?
Try them with fluffy rice, cooked veggies, or a crunchy cucumber salad for some balance.
- → Is the glaze very spicy?
Chili flakes bring a little fire, but you decide how hot you want things by tweaking the amount.
- → Can I freeze leftover meatballs?
Yep, just cool your glazed meatballs, freeze, then thaw and warm them up on the stove or in the microwave whenever you want.