When I was younger I ate a lot of what I thought of as Asian food—at least the takeout-style version available in my small world. Our family rotated between Pizza Hut and Chinese takeout. I always wanted one egg roll, some crispy fried wontons, white rice, and chicken and broccoli swimming in that cornstarch-thickened, clear gravy I loved.
That routine changed when I went to college. There I survived on microwaveable teriyaki rice bowls, greasy sorority-house food, and occasional McDonald’s breakfasts. To be clear, I was a vegetarian for part of that time, and those convenient frozen bowls rescued me more than once.
When I started this blog I realized how limited my knowledge of Asian cooking was. I began experimenting—making homemade teriyaki, orange chicken, and fried rice—to broaden my palate. A few weeks ago I tried pho for the first time and it completely changed my perspective. Those dishes people often think are intimidating are usually just a few thoughtful steps away and incredibly rewarding.
I wanted to translate familiar Asian flavors into something approachable for a weeknight. Meatballs felt like the perfect vehicle—easy to make, satisfying, and versatile. These Asian turkey meatballs balance sweet, savory, and tangy notes with a little heat, and they come together quickly.
Asian Turkey Meatballs
Entree
Ingredients
- For the Glaze:
-
1
Cup
Low-Sodium Chicken or Vegetable Stock -
2
Tablespoons
Balsamic Vinegar -
2
Tablespoons
Low-Sodium Soy Sauce -
2
Tablespoons
Honey -
4
Garlic Cloves
sliced -
4
Thick Slices of Fresh Ginger -
5
Black Peppercorns - For the Meatballs:
-
1
Pound
Lean Ground Turkey -
1
Tablespoon
Sesame Seeds -
2
Green Onions
thinly sliced -
1
Carrot
peeled and finely grated -
1
Tablespoon
Chili Garlic Sauce -
2
Tablespoons
Molasses -
1
Teaspoon
Fish Sauce -
1
Tablespoon
Fresh Grated Ginger -
1
Egg White -
¾
Cup
Panko Breadcrumbs - Olive or Canola Oil for the pan
Instructions
-
In a small saucepan combine the glaze ingredients. Bring to a gentle simmer and cover while you prepare the meatballs so flavors meld.
-
In a medium bowl mix the turkey, sesame seeds, green onions, grated carrot, chili garlic sauce, molasses, fish sauce, grated ginger, egg white, and panko. Use your hands to combine until evenly distributed. If the mixture feels too loose, add a bit more panko.
-
Heat a thin layer of oil in a large skillet over medium-high heat.
-
Form the mixture into meatballs by taking a generous pinch and rolling into balls. Place them on a plate and continue until all the mixture is used. Add the meatballs to the hot oil and brown, turning occasionally, about 8–10 minutes until nicely caramelized on all sides.
-
Remove the glaze from heat and strain it into a bowl or measuring cup to remove ginger, garlic, and peppercorns.
-
Pour the strained glaze over the browned meatballs and turn them to coat evenly. Simmer the meatballs in the glaze for 10–15 minutes, turning occasionally so each meatball is glazed.
-
Serve the meatballs on butter lettuce leaves, in a sandwich roll, or with a simple slaw and extra green onions. Store leftovers wrapped in foil in the refrigerator for up to four days.