Baked Asian Glazed Meatballs Recipe

Asian flavors like ginger and garlic flavor these baked ground turkey meatballs! A slightly sweet glaze coats the meatballs after they’ve baked.

This recipe comes from The Savvy Spoon archives! I love meatballs for so many reasons: flavors are easy to change based on your mood, they come together in one step + bake up in just 20 minutes!

To bring in the greens I used Trader Joe’s Asian Stir Fry mix – a mix of snap peas, broccoli, carrots, onions, mushrooms + bell peppers, all chopped up and ready for sautéing. The glaze really makes the veggies so flavorful and coats the meatballs nicely! Mostly savory and a little sweet – SO delish.

Why You’ll Love These Asian Glazed Meatballs

• They bake instead of fry (easy + less mess)
• The flavors are bold but approachable
• That glaze works on everything — meatballs, veggies, rice, you name it
• Ground turkey keeps them light but still satisfying
• Great for meal prep and leftovers
• Totally customizable based on what you have

Ingredients

Meatballs

• 1 lb. ground turkey (can sub ground chicken or pork)
• ½ yellow onion, diced finely
• 1 egg
• 2 tbsp ketchup
• 1 tbsp liquid aminos or coconut aminos (can sub soy sauce)
• 1 clove garlic, minced
• 1 tbsp ginger paste or 1″ piece, peeled + minced
• ¾ cup gluten-free panko breadcrumbs
• 1 tbsp sesame seeds

Asian Glaze

• ½ cup liquid aminos or coconut aminos (can sub soy sauce)
• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp honey or agave
• 1 tsp sriracha
• 3 green onions, sliced

For Serving

• Mixed Asian veggies (broccoli, snap peas, carrots, onions, bell peppers)

How to Make Baked Asian Glazed Meatballs

• Preheat oven to 375 degrees.
• In a mixing bowl, add onion, ketchup, soy sauce, egg, 1 tsp. salt and 1/2 tsp of pepper. Use a fork to mix altogether, breaking up egg.
• Add in ground meat and with hands, mix lightly to combine. Add in panko crumbs – if mix is no longer sticky, you’re ready to roll! If it is still very sticky then add a little more panko.
• Line a cooking sheet with foil and spray lightly with cooking spray. Measure 2 tbs. of mixture and form ball with hands. Shake out a little pile of sesame seeds and roll the meatball into seeds to cover. Place onto pan + repeat until all mix has been used.
• Bake meatballs for 20 mins (if using pork, they’ll cook in 15).
• Meanwhile, whisk together all ingredients for the glaze. Heat a skillet over medium + add a little olive oil. Add in veggies (if using) and sauté for 3-4 mins, then add in 1/2 of glaze to pan. Cook another 1-2 mins then separate into bowls.
• In the same pan, add remaining glaze + cook over low until thick (~5mins). Top meatballs + enjoy!

Savvy Tips

• These meatballs reheat really well and are great for meal prep
• You can swap turkey for chicken or pork depending on what you have
• Double the glaze if you like things extra saucy
• Leftovers are even better the next day

FAQs

These baked Asian glazed meatballs are simple, flavorful, and one of those recipes you’ll find yourself coming back to when you need something reliable and satisfying. Easy prep, big flavor, and a glaze that makes everything better — always a win.