Hoisin-Glazed Turkey Meatballs
Today I have a recipe for Hoisin-Glazed Turkey Meatballs with an Asian inspired sauce made with hoisin sauce, sesame, ginger and water chestnuts. In this recipe, see how easy it is to transform lean ground turkey into a sweet and savory Asian meatball for a fun party appetizer or football snack food!
I originally shared these Hoisin-Glazed Turkey Meatballs on February 4th, 2011.
Table of contents
Why We Love Hoisin-Glazed Turkey Meatballs
These Hoisin Glazed Ground Turkey Meatballs are an all-time fan favorite here at Healthy Seasonal Recipes. They’re the perfect Asian-inspired appetizer to share for game day or any festive gathering.
They make a great option for meal prep and can even be a main course served with rice or cauliflower rice and our Asian green beans with shiitake mushrooms.
Recipe Highlights
- These meatballs are baked not fried.
- They have tons of umami, sweet and tangy flavor thanks to the easy hoisin sauce with lime juice and ginger
- They only take 30 minutes start to finish
- They are only 140 calories per serving
- They reheat well for meal prep
Key Ingredients For Hoisin Turkey Meatballs
- Lean ground turkey: Look for 90% lean ground turkey. Fattier grinds tend to fall apart too much. We have not tested this recipe with pork, beef, or chicken, however; my guess is any of these substitutions would be wonderful.
- Panko: Instead of fine breadcrumbs, use panko as a binder. You can use either regular panko or gluten-free.
- Water Chestnuts: Finely chopped water chestnuts add a lovely crunch
- Egg
- Scallions or green onions
- Sambal Oelek: Sambal Oelek is a spicy chili paste that can be found in the Asian section of large supermarkets, Asian markets and health food stores. If you are unable to locate it, feel free to substitute in Sriracha.
- Ginger: If you don’t have fresh ginger use ground ginger.
- Other sauce Ingredients: Hoisin Sauce, freshly squeezed lime juice (or sub rice wine vinegar), Soy Sauce, Toasted Sesame Oil.
- Sesame Seeds and Cilantro: for garnish. Feel free to slightly toast the sesame seeds to bring out their nutty flavor.
Step By Step Instructions to Make This Recipe
Step 1: Prepare Baking Sheet
Preheat oven to 400F. Line large baking sheet with aluminum foil. Set aside.
Step 2: Make Meatball Mixture
In a large mixing bowl, combine Tamari or soy sauce, sesame oil, ginger, and sambal or crushed red pepper. To liquid seasoning add minced scallions, egg, ground turkey, panko, and water chestnuts. Stir to combine but do not over mix.
Step 3: Portion and Shape Meatballs
Using a medium ice cream scoop or a tablespoon, portion and shape 26 meatballs with moistened hands. Place meatballs on the prepared baking sheet and cook for 17-19 minutes or until fully cooked, flipping halfway through. Take out of the oven and allow to rest for 10 minutes.
Step 4: Prepare Meatballs
Meanwhile, make the sauce. In a large bowl, stir to combine sauce ingredients. Take half of the meatballs and place them in the bowl. Gently stir to coat. Repeat until all meatballs are coated in sauce. Sprinkle with remaining sliced scallions and sesame seeds. Serve hot with toothpicks.
FAQ And Expert Tips
Yes, store in an airtight container for up to 3 months. For best results, I would suggest freezing the baked meatballs without the sauce. When you are ready to eat, defrost the meatballs overnight in the fridge. Then reheat the meatballs in the microwave or in the oven. Then make the sauce and toss the meatballs in the sauce!
If the meat is sticking to your hand, slightly moisten your palms prior to scooping and rolling into balls.
To reheat the meatballs place in a medium baking dish coated with cooking spray. Cover with foil and bake at 325 for 25 minutes or until steaming hot. Transfer to a serving platter and garnish with cilantro and green onions.
leftovers can be stored in the refrigerator in an airtight container up to three days.
What To Serve With These Meatballs
- My easy take-out style Sesame Noodles make a simple side dish to serve these with. This Asian Coleslaw would make another tasty side dish. They’re also great with brown rice.
- For more Football and game-day appetizers, make this classic Guacamole, or check out ways to amp up Guacamole 5 Ways.
- Make this BBQ Beef in the slow cooker and heat up some slider buns for Football fans to serve themselves!
- My Roasted Garlic Hummus, Roasted Red Pepper Hummus and Black Bean Hummus are all contenders for the dipping crowd!!
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
PrintHoisin-Glazed Turkey Meatballs
- Total Time: 30 minutes
- Yield: 26 1x
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
Ingredient Note:
Sambal Oelek is available in the Asian section of large supermarkets, Asian markets and health food stores.
Make Ahead and Leftovers
Leftovers can be stored in the refrigerator in an airtight container up to three days. To reheat the meatballs place in a medium baking dish coated with cooking spray. Cover with foil and bake at 325 for 25 minutes or until steaming hot. Transfer to a serving platter and garnish with cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Asian
Nutrition
- Serving Size: 3 meatballs
- Calories: 140
- Fat: 7.2 grams
- Carbohydrates: 7 grams
- Protein: 12 grams
Great appetizer for Thanksgiving Day!
Thank you for sharing such informative article for us.
Oh, yeah!! I love meatballs…and hoisin. These are totally going on my Superbowl menu!
Katie!!! Really this is amazing dish will be health for us. I will surely try to have a yummy dinner 🙂
Katie,These are amazing!
Going to serve 🙂
Hi Katie! I made this for lunch. Instead of serving this as an appetizer I served it with some brown rice and a salad. It was Yummy for sure…
These look really good, I’ll have to try this recipe for sure.
Looking forward for making them for the super bowl. Think I am going to use a substitute for corn starch since its not that good for you.
So glad to hear it Sarah. As far as the cornstarch, there is only 1 tablespoon of it for 26 servings, and the other ingredients (fat protein and acidity) will help to buffer and slow the breakdown of the starches to sugars in the system. I agree it is not a terribly healthy ingredient, though my guess is that the 1/26th of a tablespoon per meatball is not likely to make a significant impact on many people’s overall health. That said, a lot of people are sensitive to corn, and I would love to know what a good alternative is. Please report back and let me know what you try, if you don’t mind. Thank you for coming by and the comment Sarah, I appreciate it.
These sound amazing, and perfect for a Super Bowl Party! I’d love if you would share this, or anything you would like, at my Super Bowl Eats and Treats Linky Party. You can link up appetizers, desserts, entrees, crafts, party ideas, anything that says “Super Bowl” to you! We would love to have you!
These look really good, I’ll have to try this recipe.
Thanks Bill. I hope you like them.
These are amazing! I added a hit of siracha in the glaze because we all like heat and served them with soba noodles flavored simply with sesame oil and rice wine vinegar. Delish!!
We love heat too. That’s a great call.
[quote name=Anne]These are the bomb! Made for my December Pin Party and everyone LOVED! Nice presentation and delicious. Making New Years Eve![/quote]I am so flattered and glad that everyone liked them. Thanks for the feedback!
These are the bomb! Made for my December Pin Party and everyone LOVED! Nice presentation and delicious. Making New Years Eve!
Thanks! I appreciate it!
Natalie,
I am so sorry to hear that! I would love to trouble shoot with her to figure out what went wrong. Please have her send me an email, and I can help her figure out what may have happened. Just hit the contact tab and send me an email.