Hoisin Glazed Turkey Meatballs with sesame, ginger, water chestnuts and sweet and spicy hoisin sauce. In this recipe, see how easy it is to transform lean ground turkey into a savory Asian meatball for a fun party appetizer or football snack food!
I originally shared these Hoisin Glazed Turkey Meatballs on February 4th, 2011. I have updated the recipe, text and photographs today. That’s right! These Hoisin Glazed Asian Turkey Meatballs are new and improved! They’re like the 2 point 0 version of one of my most popular recipes ever, and they are even better!
Since I started doing recipe refreshes two years ago, I have fallen back in love with so many of the recipes from the past. And I can only think of a couple that I have been really disappointed about. One was the Healthier Gingerbread Cake which when I made it, was dry and not at all what I remembered. So I proceeded to test and fix and ended up loving so much it landed on the Best of List. But other than that, I have been so happy to rediscover so many of the recipes I have shared over the last nine years here on Healthy Seasonal Recipes.
These Hoisin Glazed Turkey Meatballs were on the refresh list – but when I went to make them and photograph them again, they were not AT ALL the way I remembered them.
And I was so bummed!
So I decided to issue a good old fashioned apology to anyone who made these before, and didn’t like them. Friends, I was wrong and I am sorry. They sucked.
So I went to town, bought more ingredients and proceeded to test the heck out of them. Over and over and over. And now they are like one of those completely newly designed cars!
Now these little nuggets, balls, whatevs, they are Oh So Right!!! Oh So Good! They are pop ’em in your mouth and do your favorite football end zone dance good!
Read on below to see how I fixed them up to be my new favorite football appetizer!
Speaking of football. I do love it, but mostly because it gives us a great excuse to get together with friends and have a good time on what would otherwise be a sleepy Sunday evening. I love the spread of noshers and the clever commercials. Oh, yeah and the football too.
I read somewhere that on Super Bowl Sunday, Americans consume enough Guacamole to fill a football field up to your waist! I’m not sure if that is true or not, but it gets me thinking that we need some new ideas for fun football snacks.
This Football Sunday, break out of the mold and serve these sweet and savory turkey meatballs instead of the usual chips and guac. They are super easy, taking only 20 minutes of prep time. They are healthy and satisfying because they are made with lean ground turkey. And they are loaded with flavor because they have ginger and seasonings that will tickle your taste buds.
How To Make Hoisin-Glazed Asian Turkey Meatballs
- Turkey can be rather boring on its own- so I added a ton of flavor in the form of tamari, sesame oil, ginger root (grated), Sambal Oelek (it’s a type of chili paste similar to Sriracha) and scallions mixed right into the ground turkey.
- To hold them together and give them a pleasant meaty texture I used Panko breadcrumbs. This is one of the changes I made that made all the difference. In the earlier versions of these meatballs, I had used cornstarch. And I don’t think they were getting hot enough to gelatin the starch in it. So I swapped in breadcrumbs. I tested with gluten-free breadcrumbs, and they didn’t have the same good texture as regular wheat panko breadcrumbs.
- Another change I made is I increased the amount of turkey to 20 ounces, because everywhere I looked packages of ground turkey were much more commonly 20 ounces than 16 ounces. I thought that was rude to have an extra 4 ounces of ground turkey left over, so I figured out how to make 20 ounces work in the meatballs.
- Now the meatballs are much easier to form too. Before they were too tender to shape into balls. Now they are more ball-like. Note that if the meat sticks to your hands, just moisten them a bit with water.
- I also added a sheet of aluminum foil to the baking pan so that you have less clean up to do!
- Once the turkey meatballs come out of the oven, let them rest a bit before tossing them in the Asian Hoisin Glaze. That will allow them to set up a bit so they aren’t likely to break apart when they go into the bowl with the hoisin, lime and cilantro. toss them in batches, so they don’t over-crowd each other in the bowl.
- I also increased the amount of glaze too. Because what are meatballs if they aren’t saucy. Now they are saucetastic!
Folks, please remember to come back and review and rate these Asian Turkey Meatballs by leaving a comment below! Thank you for reading. For more football snacks make sure you’re following my Game Day Noshes pinterest board!
Hoisin Glazed Asian Turkey Meatballs with ginger, sesame and water chestnuts. The simple hoisin glaze is a mixture of hoisin sauce, lime and cilantro, and gives these lean appetizers a sweet and spicy kick! Serve them for a football snack or appetizer and watch them disappear!
- 2 tablespoons reduced-sodium Tamari or Soy Sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
- 1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
- 2 scallions, minced plus sliced scallion greens for garnish, divided
- 1 egg
- 20 ounces 90% lean ground turkey
- 1 cup panko
- 1/2 cup drained, finely chopped water chestnuts
- 1/2 cup purchased Hoisin Sauce (see *ingredient note)
- 2 tablespoons chopped fresh cilantro leaves (coriander)
- 2 tablespoon freshly squeezed lime juice
- Black and/or white sesame seeds, for garnish
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Whisk Tamari or soy sauce, sesame oil, ginger and sambal or crushed red pepper in a large bowl. Add 2 minced scallions, egg, turkey, panko and water chestnuts and stir to combine.
- Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes with moistened hands. Transfer to the oven. Bake until the meat is cooked through, 17 to 19 minutes. Let rest 10 minutes.
- Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add half of the cooked meatballs and gently stir to coat. Transfer to a platter. Repeat with the remaining meatballs. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.
Ingredient Note: Sambal Oelek is available in the Asian section of large supermarkets, Asian markets and health food stores.
- Serving Size: 3 meatballs
- Calories: 140
- Fat: 7.2 grams
- Carbohydrates: 7 grams
- Protein: 12 grams