Asian Turkey Meatballs

A bowl filled with turkey meatballs coated in hoisin and soy sauce.

Easy and delicious Asian Turkey Meatballs coated with a sweet hoisin and soy sauce dressing... oven-baked and ready to eat in less than 30 minutes! A tasty appetiser recipe that makes 30 bite-sized meatballs.

5 from 2 votes

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Course: dinners, healthy snacks

Cuisine: Asian

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: serves

Calories: 62kcal

Author: Lucy - Bake Play Smile

Cost: $8

Equipment

Oven

Ingredients

For The Meatballs

500 g turkey mince ground turkey
¾ cup (70 g) panko crumbs or breadcrumbs
2 tsp minced garlic or 2 cloves minced
1 tsp minced ginger
2 spring onions finely chopped
1 egg
1 tbs (15 g) soy sauce
1 tsp sesame oil
salt and pepper to season

For The Sauce

¼ cup hoisin sauce
2 tbs soy sauce
1 tsp rice wine vinegar optional
1 tbs brown sugar or caster sugar
1 tsp minced garlic or 1 clove minced
1 tsp minced ginger
1 tsp sesame oil
sesame seeds and extra spring onions to garnish

Instructions

Preheat oven to 210 degrees celsius (fan forced).
Lightly spray a non-stick mini-muffin tray with cooking spray and set aside (if you don't have a mini-muffin tray, lightly spray a non-stick baking tray).
Place the turkey mince, panko crumbs, garlic, ginger, soy, sweet chilli sauce and lime juice into a bowl. Mix to combine.
If using a Thermomix: Place all ingredients into the Thermomix bowl and mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and repeat for another 5 seconds or until combined.
Roll mixture into heaped tablespoon sized balls using wet hands (see Notes)
Place one ball into each hole of the mini-muffin tin.
Bake in the oven for 17 minutes.
When the meatballs are almost cooked, place the sauce ingredients (except for the spring onions and sesame seeds) into a microwave-safe bowl. Mix together and then heat in the microwave in 30 seconds bursts for 2-3 minutes (or until slightly thickened and the sugar has dissolved), stirring at each interval.
Add the meatballs to the sauce bowl and toss to coat.
Serve immediately with the extra spring onions and sesame seeds.

Notes

RECIPE NOTES & TIPS

Ingredients Info

turkey mince - also known as ground turkey. You can replace the turkey mince with chicken, pork or beef mince if you prefer.
panko crumbs - the panko bread crumbs help to hold the meatballs together. Panko crumbs are a Japanese-style breadcrumb that are larger and lighter than regular breadcrumbs. You can buy them from the international/Asian section of any major supermarket. If panko crumbs are unavailable, you can use regular breadcrumbs.

More Recipe Tips

Rolling the balls - The mixture will be very sticky so wet your hands with water before rolling the mixture to stop it sticking to your hands and will ensure your meatballs are perfectly round in shape. You can also add more panko crumbs if the mixture is too wet.

Mini muffin tray - When making meatballs, I like to use a lightly grease mini muffin tin. This allows you to put one meatball in each hole. If you don't have a mini muffin tin, you can simply use a flat baking tray.

Storing - Store any leftover cooked meatballs in an airtight container in the fridge for up to 2 days. Reheat thoroughly before consuming (or serve cold).

Freezing uncooked meatballs - You can prepare the turkey meatball mixture, roll into balls and freeze uncooked in an airtight container for up to 3 months. Allow to defrost in the fridge before baking in the oven as per the recipe instructions.

Freezing cooked meatballs - You can also freeze any leftover cooked meatballs in an airtight container for up to 3 months. You can either allow the meatballs to defrost in the fridge before reheating or you can reheat directly from frozen. Ensure the meatballs are hot all the way through before consuming though.

Nutrition