Name: Hoisin-Glazed Asian Turkey Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 ½ pounds lean ground turkey (93% lean); ½ cup Panko breadcrumbs; 4 cloves garlic, minced (about 2 teaspoons); ⅓ cup chopped scallions; 1 large egg; 2 teaspoons grated fresh ginger (or 1 ½ teaspoons dried ground ginger); 2 teaspoons toasted sesame oil; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup hoisin sauce; 2 tablespoons fresh lime juice; 2 tablespoons low-sodium soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon grated fresh ginger (or ¾ teaspoon dried ground ginger); 2 tablespoons Panko breadcrumbs (gluten-free if needed); 2 teaspoons sesame seeds; Chopped cilantro; Chopped scallions

Jump to Recipe·4 from 4 reviews

I absolutely love sharing this Hoisin-Glazed Asian Turkey Meatballs Recipe with friends and family because it brings such vibrant flavors and wonderful textures to the table with surprisingly little fuss. The combination of ground turkey gently seasoned and baked into golden meatballs, then coated in a tangy, sweet hoisin glaze, feels both comforting and exciting every single time I make it. This dish has become a go-to for me when I want something that feels special but actually comes together quickly and easily. Whether for a crowd or a cozy dinner, these meatballs always get rave reviews and disappear fast!

Why You’ll Love This Hoisin-Glazed Asian Turkey Meatballs Recipe

What really makes this recipe stand out to me is the perfect balance of sweet, savory, and a hint of citrusy brightness from the lime juice in the glaze. The ground turkey is so tender and moist, thanks to the Panko breadcrumbs and egg that gently hold everything together without ever feeling dense or heavy. I adore how the fresh ginger and garlic bring an aromatic warmth that wakes up your palate, while sesame oil adds that luscious, toasty undertone you don’t want to miss. It’s the kind of dish that feels indulgent without being over the top.

I also appreciate how straightforward the preparation is. From mixing the meatball ingredients to baking them on a sheet to tossing in the hoisin glaze, it’s all streamlined to save me time in the kitchen without sacrificing flavor. This recipe is perfect for casual weeknights when I want something special but quick, or when hosting a gathering where I want to impress without stress. The glaze beautifully coats each bite, giving that glossy, sticky finish that feels like restaurant-quality yet happens right in my own oven.

Ingredients You’ll Need

A large beige bowl on a white marbled surface holds several ingredients for mixing. The biggest part is light pink raw ground meat placed slightly off center. To the left of the meat is one cracked raw egg with a bright yellow yolk visible. To the right of the meat is a pile of chopped green onions with light and dark green colors. Around the bottom edge of the meat are small piles of light beige breadcrumbs, white salt, light ground spices, black pepper, and a pale yellow minced garlic. The different textures and colors create a detailed view of the ingredients before mixing photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each plays an essential role in creating the authentic taste, texture, and color that make this recipe memorable. I always find it fun to see how fresh aromatics like ginger and scallions transform the ground turkey mix into something vibrant, while the hoisin glaze brings it all together.

Lean ground turkey (93% lean): The star protein of the dish, providing a light and healthy base that takes on the flavors beautifully.
Panko breadcrumbs: Keeps the meatballs tender while giving them a delicate texture inside.
Garlic (minced): Adds a punch of savory depth that never goes out of style.
Chopped scallions: Freshness and subtle crunch, plus they add great color.
Large egg: Acts as a binder to hold everything together without heaviness.
Fresh ginger (grated): Gives an invigorating, slightly spicy warmth essential for Asian flavors.
Toasted sesame oil: Brings nutty richness that elevates the whole dish.
Salt and black pepper: Seasoning basics that highlight each flavor.
Hoisin sauce: The rich, sweet soy-based glaze that makes these meatballs irresistibly sticky and flavorful.
Fresh lime juice: Adds bright acidity to balance the sweetness and deepen the flavor.
Low-sodium soy sauce: Provides savory umami without overpowering saltiness.
Panko breadcrumbs (for serving, optional): Toasted with sesame seeds for added crunch as a topping.
Sesame seeds (for serving, optional): Adds lovely texture and visual appeal sprinkled on top.
Chopped cilantro and scallions (for serving, optional): Fresh herbs that finish the dish with a burst of color and flavor.

Directions

Step 1: Preheat your oven to 425°F (218ºC) and lightly coat a baking sheet with nonstick spray to prevent sticking and promote even browning.

Step 2: In a large mixing bowl, combine the lean ground turkey, ½ cup of Panko breadcrumbs, minced garlic, chopped scallions, egg, 2 teaspoons of grated fresh ginger, 2 teaspoons of toasted sesame oil, salt, and black pepper. Use your hands to gently mix everything until just combined—be careful not to overwork the meat for tender meatballs.

Step 3: Using about 2 heaping tablespoons of the mixture per meatball, roll into 20 round meatballs, each roughly 1½ ounces. Space them evenly on your prepared baking sheet so they bake evenly.

Step 4: Bake the meatballs in your preheated oven until they are nicely browned and an instant-read thermometer inserted in the center reads 165ºF (74ºC). This should take about 15 to 20 minutes—keep a close eye toward the end.

Step 5: While the meatballs bake, prepare the glaze. Whisk together hoisin sauce, fresh lime juice, low-sodium soy sauce, 2 teaspoons toasted sesame oil, and 1 teaspoon grated fresh ginger in a large bowl until smooth and fragrant.

Step 6: Once the meatballs are done and still warm, transfer them to the bowl with your glaze. Gently toss them to coat every meatball thoroughly in that glossy, sticky sauce.

Step 7: If desired, combine additional Panko breadcrumbs with sesame seeds, then sprinkle this crunchy mixture over the glazed meatballs along with chopped cilantro and scallions to add freshness and texture. Serve right away for the best taste and presentation.

Servings and Timing

This recipe makes about 20 meatballs, which is perfect for 6 to 8 servings, making it fantastic for family meals or small gatherings. The prep time is around 15 minutes, mostly spent mixing and rolling. Baking takes another 15 to 20 minutes, so the total time from start to finish is approximately 35 minutes. There’s no resting time required, so you can dig in as soon as everything comes together.

How to Serve This Hoisin-Glazed Asian Turkey Meatballs Recipe

A black oval dish full of round meatballs coated in a shiny reddish-brown sauce, each meatball sprinkled with white sesame seeds and small green herb pieces for garnish. The dish sits on a white cloth with black stripes, all placed on a white marbled surface, creating a clean and bright setting. The meatballs are arranged closely, showing rich textures and a glossy look that catches light, making them appear juicy and flavorful. photo taken with an iphone --ar 4:5 --v 7

When I serve these Hoisin-Glazed Asian Turkey Meatballs Recipe delights, I love to pair them with simple steamed jasmine rice or even a light fried rice to soak up all the glorious glaze. For a fresh contrast, a crunchy Asian slaw made with cabbage, carrots, and a tangy vinaigrette always brightens the plate. I also find that a side of sautéed or steamed broccoli or snap peas complements the dish beautifully by adding a little green and crunch.

To make presentation feel festive and inviting, I like to arrange the meatballs in a shallow serving bowl and sprinkle them generously with extra chopped cilantro, scallions, and toasted sesame seeds. For an elegant touch, adding thin slices of fresh red chili or a drizzle of spicy mayo can transform this dish into something party-ready. These meatballs shine best served warm so the glaze remains silky and sticky, but they also taste great at room temperature if you’re serving a buffet or potluck.

For beverages, I enjoy pairing these with a light, crisp white wine like Sauvignon Blanc or an off-dry Riesling, which complement the sweet and savory flavors perfectly. When I want a non-alcoholic option, a chilled jasmine iced tea or sparkling water with lime feels refreshing and enhances the dish’s Asian-inspired notes. This recipe truly shines whether you’re after a cozy family dinner, a weekend gathering, or even a game-day snack.

Variations

One of the things I love about this Hoisin-Glazed Asian Turkey Meatballs Recipe is how adaptable it is to your preferences and dietary needs. If you want to swap out the turkey, ground chicken or even ground pork works beautifully and gives a slightly different flavor profile. For those avoiding gluten, using gluten-free Panko breadcrumbs and tamari instead of soy sauce keeps the dish just as delicious. I’ve made it vegan before by using crumbled tofu or cooked lentils as a base, paired with a plant-based egg replacer and vegan hoisin sauce, which works surprisingly well.

Flavor-wise, I sometimes like to add a touch of chili garlic sauce or fresh diced red chilies to the glaze if I want a little heat, giving the meatballs a lively kick. Another favorite variation is to pan-sear the meatballs instead of baking for a crispier crust, then finishing them in the glaze on the stove. This takes a bit more time but creates a different, slightly caramelized texture that I really enjoy. The key is to keep experimenting and find what works best for your taste buds!

Storage and Reheating

Storing Leftovers

Leftover hoisin-glazed turkey meatballs store beautifully in an airtight container in the refrigerator for up to 3 to 4 days. I recommend letting them cool to room temperature first, then placing paper towels at the bottom of the container to absorb any excess moisture. This helps keep the meatballs from getting soggy and preserves their texture.

Freezing

This recipe freezes very well if you want to make multiple batches ahead of time. I usually flash freeze the baked, unglazed meatballs on a parchment-lined baking sheet until firm, about 1 to 2 hours, then transfer them into a freezer-safe container or resealable plastic bag. Label and freeze for up to 2 months. When ready to eat, you can thaw overnight in the fridge and then toss them in freshly made glaze or reheat directly, making meal prep super convenient.

Reheating

For the best texture and flavor, I reheat leftovers gently in a skillet over medium-low heat with a splash of water or extra glaze to keep them moist, covered for about 5 to 7 minutes. You can also warm them in the oven at 350°F (175ºC) for 10 minutes, covered with foil. Avoid microwaving if possible, as this can dry them out or make the glaze less appealing. Recoating the meatballs with fresh glaze after reheating always refreshes their fabulous sticky finish.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and even bake them in advance, then keep them refrigerated for up to 2 days before glazing and serving. This is great for meal planning or entertaining with minimal day-of effort.

What can I use instead of ground turkey?

Ground chicken, pork, or even a mixture of beef and pork are great substitutes if you want a richer flavor or different texture. Just keep in mind cooking times might vary slightly depending on the meat.

Is hoisin sauce gluten-free?

Most traditional hoisin sauces contain wheat, so if you need a gluten-free version, look for a certified gluten-free hoisin or consider making your own with gluten-free soy sauce and other ingredients. Always check labels to be safe.

How do I get the meatballs to stay moist?

Using Panko breadcrumbs and adding an egg helps retain moisture by binding the meat gently. Avoid overmixing the mixture, which can make the meatballs tough. Also, baking at a high temperature for a shorter time keeps them juicy inside.

Can I make this recipe vegan?

With some adaptations, yes! You can substitute ground turkey with mashed tofu, cooked lentils, or a plant-based ground meat alternative and use flax or chia eggs as binders. Use vegan hoisin sauce and be mindful of other ingredients to keep it completely plant-based.

Conclusion

If you’re looking for a recipe that combines ease, flavor, and versatility, I can’t recommend this Hoisin-Glazed Asian Turkey Meatballs Recipe enough. It’s a dish that feels special enough for guests but simple enough for weekday dinners, balancing sweet, savory, and fresh notes beautifully. Once you try it, I’m sure these meatballs will become a beloved staple in your kitchen, just as they have in mine. Happy cooking!