These Asian-style glazed meatballs are the ultimate sweet and savory dish. Made with tender ground turkey, the meatballs are coated in a delicious homemade sticky glaze that adds irresistible flavor. Perfect for a family dinner or as an appetizer for game day, this recipe will have everyone coming back for more!
INGREDIENTS
Meatballs:
- 2 lbs ground turkey
- 2 tsp sesame oil (for the meatballs)
- 1 cup plain dry breadcrumbs
- 1/2 tsp ground ginger
- 2 eggs, lightly beaten
- 1 tsp minced garlic (for the meatballs)
Asian Glaze:
- 2/3 cup hoisin sauce
- 1/3 cup rice vinegar
- 2 1/2 tbsp honey
- 1 tsp minced garlic (for the sauce)
- 1 1/2 tsp sesame oil (for the sauce)
- 1 tsp ground ginger
- 1/4 cup low-sodium soy sauce
- 1 tsp sriracha sauce
INSTRUCTIONS
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the ground turkey, sesame oil, breadcrumbs, ground ginger, eggs, and minced garlic. Mix everything together with your hands until well combined.
- Form the turkey mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet. Bake for 20-23 minutes or until the meatballs are fully cooked and no longer pink inside.
- While the meatballs are baking, prepare the glaze. In a medium-large skillet, combine the hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, soy sauce, and sriracha sauce.
- Bring the sauce to a boil over medium-high heat and let it simmer for about 5 minutes, allowing the glaze to thicken slightly.
- Once the meatballs are done, remove them from the oven and carefully transfer them into the skillet with the sauce. Toss the meatballs in the sauce until evenly coated.
- Serve the glazed meatballs over rice or noodles, and garnish with sesame seeds and chopped green onions for an extra touch of flavor.
- Enjoy your delicious and sticky Asian glazed meatballs!
NOTES
- For a spicier glaze, increase the amount of sriracha sauce.
- You can substitute ground turkey with chicken, beef, or pork if desired.
- For meal prep, these meatballs can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- To make the glaze thicker, simmer it longer until it reaches your desired consistency
