Today I have a recipe for 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!
Why We Love Hoisin-Glazed Turkey Meatballs
Hoisin-Glazed Meatballs combine two delicious exotic cuisines: Asian and Italian. And let me tell you, the coming together of these continents produces a meatball that is so tender, flavorful, perfectly juicy, and loaded with tons of sauce that they will quickly disappear!
The best part is they are a one-bowl wonder and only take 30 minutes to make. Simply combine all the meatball ingredients in a large bowl, mixing until just combined. Shape into 26 equal size meatballs and bake. It doesn’t get any easier than that! Plus, you can double the batch and freeze half for a later date!
Display these meatballs on a festive game-day or holiday platter and garnish them with sesame seeds and green onions.
And while I love serving up these Hoisin-Glazed Meatballs as a delicious game-day appetizer, they do make a wonderful main course when served with a side of cauliflower rice or a bowl of hot noodles.
But one thing is for sure, these little sweet bite-sized meatballs are so good that your guests will be poppin’ ‘em in their mouth and doing their favorite end zone dance every time they enjoy one!
Key Ingredients For This Recipe
Lean ground turkey
Use your favorite brand of lean (minimum 90%) ground turkey. I have not tested this recipe with pork, beef, or chicken, however; my guess is any of these substitutions would be wonderful.
Panko
Use plain panko breadcrumbs to give the meatballs stability verse regular fine breadcrumbs. If you’re looking to make this dish gluten-free, feel free to use your favorite gluten-free panko breadcrumb brand. I prefer Ian’s brand.
Hoisin Sauce
Made from fermented soybean paste and other spices, hoisin sauce combines umami with sweet, tangy, and spicy elements to Asian inspired dishes. Plus, it’s not made with any animal products and therefore can be used in vegan and vegetarian dishes. Hoisin sauce can be high in sodium, so check labels and pick a brand on the lower sodium side if you need to watch your salt intake.
Water Chestnuts
Finely chopped water chestnuts add a lovely crunch to the velvety smooth texture of the meat mixture of the meatball.
Egg
In meatballs, egg is used as a binding agent to hold together all the ingredients.
Scallions
Also known as green onions, these young plants have a much milder flavor profile than more mature onions. When using in the meatballs, be sure to mince the white bulb part while reserving the green stalk for garnish.
Ginger
I prefer to use fresh ginger with a rasp-style grater, however; if you are unable to find fresh ginger root at your local grocer feel free to use dried.
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.
Lime Juice
Freshly squeezed lime juice is best as the flavor will be more robust but if you are in a pinch, pre-squeezed store-bought 100% real lime juice will work just as well.
Soy Sauce
I recommend using reduced-sodium soy sauce. If you are looking to make this dish gluten-free, I suggest using San-J Tamari reduced-sodium soy as this brand is solely made from fermented soybeans and results in a 100% gluten-free product.
Toasted Sesame Oil
Using toasted sesame oil brings in a subtle almond-like flavor that pairs really well with the other meatball flavors. My favorite brand of sesame oil is La Tourangelle because of their superior high-quality product.
Sesame Seeds
Used as a garnish. Feel free to slightly toast them to bring out their nutty flavor. If you do not have any on hand, feel free to omit it completely.
Cilantro
Fresh chopped cilantro adds a lovely fresh and citrusy note to the final product. If you are not a fan of cilantro, feel free to substitute in coriander or leave off completely.
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 For This Hoisin-Glazed Turkey Meatballs Recipe
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.
Sambal Oelek is a spicy paste, originating in Southeast Asia. Generally made with hot chili peppers, vinegar, and water it can be likened to Sriracha. However, Sambal Oelek tends to have a more intense flavor profile than Sriracha.
More Delicious Recipes To Serve With These Asian Turkey 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.
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
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!
Scale
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.
Nutrition
- Serving Size: 3 meatballs
- Calories: 140
- Fat: 7.2 grams
- Carbohydrates: 7 grams
- Protein: 12 grams
