Asian Turkey Meatballs
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Asian turkey meatballs are one of my meal prep favorites! They reheat well and you can pair them with a yummy Asian salad or green beans and rice. You can make these with ground chicken as well, or even ground beef. I chose ground turkey because it fit my macros better!
Give it a try and let me know what you think!
Asian Chicken meatballs
- 1 pound ground turkey (or chicken or beef)
- 1 teaspoon of sesame oil
- 1 large egg
- 2 teaspoons of minced garlic
- 1/4 cup of whole-grain panko crumbs
- 2 tablespoons of coconut aminos
- 1/4 cup of Hoisin sauce
- 2 tablespoons of honey
- 2 teaspoons of sriracha
- 1/2 teaspoon of rice vinegar
Red pepper flakes to sprinkle on the finished product (only if you like things a little spicy!)
Preheat oven to 375F
Combine turkey, sesame oil, breadcrumbs, half of coconut aminos, egg, and garlic in bowl. Mix in really good with your hands but don’t overwork it. (Mixing turkey too much can cause it to be a little tough)
Form mixture into little balls and place in non-stick baking pan. ( I used an ice cream scoop for perfect shaped meatballs and a mini muffin pan to bake!) I got about 24 meatballs from the mix.
Bake meatballs for 16-18 minutes (dont overcook or you will dry them out)
While meatballs are baking, combine remaining ingredients (minus red pepper flakes in a small pot and bring to slight boil. Once sauce has reached a boil, reduce heat and simmer for about 1-2 minutes, set aside.
Put meatballs in a piece of covered Tupperware, drench with sauce, place lid on and gently shake or turn upside down and back to coat all meatballs with sauce. You can also just drizzle, but I like making sure that all the meatball is covered in sauce!
Storing your meatballs
I like to go ahead and divide my servings for the week and place them in an air-tight container once cooled.
These are great for popping when you just need a good serving of protein or to serve with your favorite sides to create a meal.
I would love to hear if you try them and how you like them!