Home » Recipes » Meal Type » Appetizers » Hoisin-Glazed Turkey Meatballs
by Katie Webster
November 11, 2021 (updated 8/19/23) Jump To Recipe
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
- Key Ingredients For Hoisin Turkey Meatballs
- Step By Step Instructions to Make This Recipe
- FAQ And Expert Tips
- What To Serve With These Meatballs
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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
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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.
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FAQ And Expert Tips
Can I freeze these meatballs?
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!
How can I prevent the meat from sticking to my hands?
If the meat is sticking to your hand, slightly moisten your palms prior to scooping and rolling into balls.
How to reheat
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.
How long do leftovers last?
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!!
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Thanks so much for reading. If you are new here you may want to sign up for my freeweekly email newsletterfor healthy recipes delivered right to your inbox. Or follow me onInstagram. If you make this recipe, please come back and leave a starrating and review! It is very appreciated. Happy Cooking! ~Katie
Hoisin-Glazed Turkey Meatballs
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 8 reviews
- Author: Katie Webster
- 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
UnitsScale
- 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
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
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44 comments on “Hoisin-Glazed Turkey Meatballs”
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Sahara — November 19, 2021 @ 12:12 pm Reply
I made this recipe last night as the main course for my Friendsgiving dinner last night. I made them a bit larger, as they were the main course. Everyone loved them. Nobody left without eating at least 3 big-ish meatballs. I am a huge fan of mixing traditional with non-traditional dishes for holiday dinners and this was perfect. I will be making these again for an appetizer on Christmas Eve. Thanks for the awesome recipes!!!
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Healthy Seasonal — November 21, 2021 @ 10:02 pm Reply
Sahara-
Thanks for the comment and rating! I’m so glad you and your friends enjoyed it, and you will be making them again. I also agree- it’s nice to mix in some nontraditional things with the normal holiday foods. This was a tasty choice, and I’m so happy it worked out so well!
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Alicia Chilton — October 17, 2021 @ 8:48 pm Reply
Super easy and delicious! Made them for a dinner party and they were a huge hit! Will definitely make them again, maybe for football Sunday!
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KELLY — May 26, 2021 @ 5:49 pm Reply
Forgot the water chestnuts so made w/out. These we’re gone in a flash by 2 teenagers & hubby on a busy weeknight . ( All your recipes have been ⭐️⭐️⭐️⭐️⭐️)
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Katie — May 30, 2021 @ 8:56 am Reply
Thank you so much Kelly! Wow love that! Have a great rest of your weekend!
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Peggy Briggs — January 31, 2019 @ 9:28 pm Reply
Made these slightly larger and served them as an entree with spicy peanut noodles and stir fry veggies – huge hit for a weeknight dinner!
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Adrianne — October 20, 2018 @ 2:07 am Reply
Hey Katie, I am coming for dinner if you are cooking these!! Oh yum, they look delicious and the flavours are right up my alley. That may be true with the guacamole and the football field tail – we eat a lot of that stuff hey! Pinning to my Asian Board so I can cook up a storm of these!
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Adrianne — October 20, 2018 @ 2:06 am Reply
Hey Katie, I am coming for dinner if you are cooking these!! Oh yu, they look delicious and the flavours are right up my alley. That may be true with the guac and the football field tail – we eat a lot of that stuff hey! Pinning to my Asian Board so I can cook up a storm of these 🙂
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Tisha — October 20, 2018 @ 2:00 am Reply
These are perfect for a party appetizer!!
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Fareeha — October 20, 2018 @ 1:08 am Reply
What an awesome load of flavors this sounds like. I am pretty sure that it must taste amazing too. Can’t wait to try it out.
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Valentina — October 20, 2018 @ 12:53 am Reply
What delicious flavors in each of those meatballs. Such a wonderful blend of ingredients, and your photos are gorgeous!
