Asian Glazed Meatballs

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These Asian glazed meatballs are the perfect solution: little flavor bombs that look fancy but are shockingly easy. You get sweet, tangy, sticky sauce clinging to juicy turkey meatballs and everyone acts like you slaved for hours. Win.

Why This Recipe is Awesome

Why is this recipe awesome? For starters, it is stupidly simple. You toss a few pantry ingredients together, roll meat into balls, bake, toss in sauce, and boom. No deep frying, no babysitting a skillet for half an hour, no drama.

It uses ground turkey so it feels slightly virtuous while still being ridiculously satisfying. The sauce is sticky, glossy, and bold enough to hide any imperfections in your meatball rolling skills. It is idiot proof. Even I did not mess it up and I can be delightfully chaotic in the kitchen.

Also, this recipe scales well. Need party food? Double it. Need lonely dinner for one? Freeze half. Versatile, forgiving, and tasty. What more do you want from dinner?

Ingredients You’ll Need

• 2 lbs. ground turkey — lean, but not the sad dry kind if you can help it.
• 2 tsp. sesame oil for meatballs — a little flavor boost, not a full spa treatment.
• 1 cup dry bread crumbs, plain — binder and texture hero.
• 1/2 tsp. ground ginger — warm and polite.
• 2 eggs lightly beaten — eggcellent binder, literally.
• 1 tsp. minced garlic for meatballs — because garlic never sleeps.
• 2/3 cup hoisin sauce — sweet and savory glue for the sauce.
• 1/3 cup rice vinegar — brightens the whole thing up.
• 2 1/2 Tbsp. honey — natural sticky goodness.
• 1 tsp. minced garlic for sauce — yes, more garlic, you are welcome.
• 1 1/2 tsp. sesame oil for sauce — doubles down on nutty notes.
• 1 tsp. ground ginger for sauce — echoing the meatball flavor.
• 1/4 cup low sodium soy sauce — salty backbone, low sodium keeps it chill.
• 1 tsp. siracha sauce — for attitude.

Step-by-Step Instructions

1. Preheat oven to 375 F and line a baking sheet with parchment paper or grease baking sheet. Get this out of the way so your future self does not curse you.
2. In a large bowl combine ground turkey, sesame oil, bread crumbs, ginger, eggs, and minced garlic. Mix well with your hands until all ingredients are combined. Use your hands and embrace the squish. Hands are the best tools.
3. Shape turkey mixture into 1 1/2" balls and place them on a prepared baking sheet. Make them even-ish so they cook the same.
4. Cook for 20-23 minutes or until meat is no longer pink in the middle. Check one with a knife if you are paranoid.
5. While meatballs are cooking, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, soy sauce, and siracha sauce in a medium-large skillet. Whisk it like you mean it.
6. Bring sauce to a boil over medium-high heat for about 5 minutes to allow the sauce to thicken slightly. Watch it; it goes from glossy to gloopy fast.
7. Remove meatballs from the oven and place them in the Asian sauce. Coat meatballs well and serve over rice or noodles. Garnish with sesame seeds and green onion if you are feeling fancy. Enjoy!

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. If the oven is cold you get sad uneven cooking.
• Overmixing the meatball mixture kills the tender texture. Mix enough to combine then stop. Your biceps do not need extra reps.
• Making meatballs wildly different sizes means some will be shoe leather while others are still raw. Aim for consistent balls.
• Ignoring the sauce. If you do not cook it long enough it will not thicken and will slide right off the meatballs. Keep the heat on medium-high for those five minutes.
• Using only lean turkey with no oil or egg can lead to dry meatballs. Eggs and a bit of sesame oil are your friends.
• Tossing glazed meatballs on cold rice right out of the oven can cool the whole dish too fast. Serve hot, like your personality.

Alternatives & Substitutions

• No ground turkey? Use ground chicken, pork, or a mix of pork and beef for richer flavor. I like pork if I am not pretending to be healthy.
• No hoisin? Try doubling the soy sauce and adding a tablespoon of peanut butter plus a dash of brown sugar for that sweet savory vibe. Not exact but it works in a pinch.
• Need gluten free? Use gluten free bread crumbs and tamari instead of soy sauce. Easy swap.
• Want more heat? Add more siracha or a pinch of red pepper flakes to the sauce while it simmers. Warning this will make your eyes water in the best way.
• Want vegetarian? Use finely chopped mushrooms plus cooked lentils and an egg substitute like flax egg or a commercial binder. Texture will differ but flavor can still slay.
• Low sugar? Swap honey for a sugar free syrup or reduce honey and add a splash of extra rice vinegar to balance. It will taste less like dessert but still tasty.
  FYI this recipe is forgiving so feel free to experiment. I definitely do.

FAQ

Q Would it be okay to freeze these for later?
A Heck yes. Freeze baked meatballs on a sheet first, then bag them. Reheat in sauce from frozen on low heat until warmed through. Life hack for lazy chefs.

Q Can I brown the meatballs in a skillet instead of baking?
A Sure. If you prefer crispy outsides, pan fry them in a little oil until browned then finish in the sauce. Watch splatter though.

Q How do I know the meatballs are cooked through?
A Use a thermometer if you are dramatic about safety. Turkey should reach 165 F. If you do not have a thermometer cut one open and peek. No pink equals success.

Q Can I make the sauce ahead of time?
A Yep. Make it and refrigerate for up to three days. Reheat gently and add a splash of water if it thickened too much.

Q Are these kid friendly?
A Mostly yes. Cut back the siracha or omit it and they will be crowd pleasing. Kids love sticky, sweet, and saucey things.

Q Can I skip the eggs if I am allergic?
A You can use a flax or chia egg as a binder or a commercial egg replacer. The texture differs slightly but it works.

Q What should I serve with these?
A Rice or noodles are classics. Steamed veggies or a quick cabbage slaw add freshness and crunch.

Final Thoughts

You just made sticky, saucy meatballs that taste like you did something impressive even if you did not. That combination of hoisin, honey, and a hint of vinegar hits all the good notes. You can make these for a casual weeknight, bring them to a potluck, or pretend they took all day to make when someone asks. Either way you win.

Pro tip Serve with extra sauce on the side for dunking. People will think you are a genius.

Now go impress someone or yourself with these meatballs. You earned it.

Conclusion

If you want a slightly different take or another version to compare flavors check out this tasty reference recipe for inspiration from Sticky Asian Glazed Meatballs – Love Bakes Good Cakes.

Asian Glazed Meatballs

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Poultry

Print Recipe

Pin Recipe

Description

Deliciously sticky and tangy Asian glazed meatballs made with ground turkey, perfect for a quick weeknight dinner.

---

Ingredients

Scale 1x2x3x

• 2 lbs. ground turkey
• 2 tsp. sesame oil for meatballs
• 1 cup dry bread crumbs
• 1/2 tsp. ground ginger
• 2 eggs, lightly beaten
• 1 tsp. minced garlic for meatballs
• 2/3 cup hoisin sauce
• 1/3 cup rice vinegar
• 2 1/2 Tbsp. honey
• 1 tsp. minced garlic for sauce
• 1 1/2 tsp. sesame oil for sauce
• 1 tsp. ground ginger for sauce
• 1/4 cup low sodium soy sauce
• 1 tsp. sriracha sauce

---

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper or grease it.
2. In a large bowl, combine ground turkey, sesame oil, bread crumbs, ground ginger, eggs, and minced garlic. Mix well with your hands.
3. Shape turkey mixture into 1 1/2-inch balls and place them on the prepared baking sheet.
4. Cook for 20-23 minutes or until the meat is no longer pink in the middle.
5. While the meatballs are cooking, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, soy sauce, and sriracha sauce in a skillet. Whisk until well combined.
6. Bring the sauce to a boil over medium-high heat for about 5 minutes to thicken.
7. Remove meatballs from the oven and toss them in the Asian sauce until well coated. Serve over rice or noodles, garnished with sesame seeds and green onion if desired.

Notes

These meatballs are forgiving and can be made with various ground meats, or made vegetarian by using lentils and mushrooms.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 80mg

Keywords: meatballs, Asian cuisine, turkey meatballs, easy dinner, quick recipe