Go Back
Sweet and Spicy Asian Turkey Meatballs

Sweet and Spicy Asian Turkey Meatballs

Sweet and Spicy Asian Turkey Meatballs are a delightful culinary creation that transforms a weeknight dinner staple into an exciting, flavorful adventure. This recipe offers a healthier, yet incredibly satisfying, take on meatballs, packing a punch of sweet and spicy notes that will have your taste buds singing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 meatballs
Course: Appetizer, Main Course
Cuisine: asian
Ingredients Equipment Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound lean ground turkey
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
Sauce Ingredients
  • 1/2 cup honey
  • 1/4 cup soy sauce (or tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (or more, to taste)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch (mixed with 1 tablespoon cold water to make a cornstarch slurry)
  • 1 tablespoon neutral oil (like vegetable or canola)
  • 1/4 cup water
Garnish (Optional)
  • sesame seeds if desired
  • sliced green onions if desired

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Plate

Method
 

  1. In a medium bowl, combine the lean ground turkey, panko breadcrumbs, finely chopped fresh ginger, minced garlic, lightly beaten egg, 1 tablespoon soy sauce, sesame oil, and black pepper. Gently mix everything together until just combined. Be careful not to overmix, as this can toughen the meatballs.
    1 pound lean ground turkey, 1/4 cup panko breadcrumbs, 2 tablespoons finely chopped fresh ginger, 2 cloves garlic, minced, 1 large egg, lightly beaten, 1 tablespoon soy sauce (or tamari for gluten-free), 1 teaspoon sesame oil, 1/4 teaspoon black pepper
  2. Roll the turkey mixture into uniform meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Carefully add the turkey meatballs, ensuring not to overcrowd the pan. Cook in batches if necessary. Sear the meatballs on all sides until they are browned and cooked through, about 6-8 minutes. Remove the browned meatballs from the skillet and set them aside on a plate.
    1 tablespoon neutral oil (like vegetable or canola)
  4. In the same skillet (drain off any excess fat if needed, but leave behind any flavorful browned bits), reduce the heat to medium. Add the honey, 1/4 cup soy sauce, rice vinegar, sriracha, and hoisin sauce. Stir well to combine.
    1/2 cup honey, 1/4 cup soy sauce (or tamari), 2 tablespoons rice vinegar, 1 tablespoon sriracha (or more, to taste), 1 tablespoon hoisin sauce
  5. Bring the sauce to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce begins to thicken. This should take about 1-2 minutes.
    1 teaspoon cornstarch (mixed with 1 tablespoon cold water to make a cornstarch slurry)
  6. Add the cooked turkey meatballs back into the skillet with the thickened sauce. Gently toss the meatballs to coat them evenly. Add 1/4 cup of water to the skillet.
    1/4 cup water
  7. Continue to simmer the meatballs in the sauce for another 5-7 minutes, or until the sauce is glossy and has thickened to your desired consistency, and the meatballs are heated through.
  8. Serve the Sweet and Spicy Asian Turkey Meatballs hot, garnished with sesame seeds and sliced green onions, if desired. They are delicious served over steamed rice, with noodles, or as an appetizer on their own.
    sesame seeds, sliced green onions

Notes

Store cooled meatballs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
QR Code linking back to recipe