Sweet Sesame Ginger Meatballs
Our Sweet Sesame Ginger Meatballs are Asian style turkey meatballs that can be served as an appetizer or on a bed of rice for a complete meal!
Somehow, this is the first meatball recipe posted here on SFS! I know, I’m as shocked as you are. However, I have to say, these Sweet Sesame Ginger Meatballs are a pretty amazing first meatball.
Not only are these little sweet sesame bites of Asian inspired turkey meatballs easy to make, but because they’re made with ground turkey, they’re lower in saturated fat that ground beef, but still packs the same protein punch.
Ingredients Needed:
- Ground turkey – Ground chicken is also great for this!
- Panko bread crumbs – You could also use a regular bread crumb
- Egg – To bind
- Sesame oil – This is necessary fat added to the meatballs since the turkey itself is so lean. Plus it adds a great sesame flavor.
- Soy Sauce – This sauce can be on the saltier side so we recommend using low-sodium soy sauce if using store-bought hoisin.
- Hoisin – To finish the meatballs in, a coat of sweetness. Did you know you can make your own Homemade Hoisin Sauce?
- Fresh Ginger and Garlic – You can totally use powdered, too. See recipe notes
- Sesame Seeds and Green Onion – To garnish
Do you have everything in your pantry already? Ok maybe not the panko bread crumbs, but if you don’t, you should. That way you can also make Baked Panko Chicken Tenders, Ranch Chicken Tenders, and Panko Parmesan Zucchini Fritters!
Step-by-Step Instructions
Step 1: Mix the ground turkey and fresh minced ginger and garlic to a large bowl. Give it all a good mix, first.
Step 2: Next, mix in the sesame oil, sesame oil, soy sauce, and panko breadcrumbs and give it another good mix.
Tip: Not sure about the flavor? No problem – just try it! No no, don’t eat raw meat! Take a tiny bit and give it a quick fry in a pan with some oil to taste it. Then you’ll know if it’s missing something. But trust me, if you like sweet and salty flavors – you’re going to love these!
Step 3: Roll out your meatballs.
Tip: Be gentle! Don’t roll your meatballs too tightly. If they’re packed too tightly, then you’re going to get tough, chewy, and rubbery meatballs.
Step 4: Bake in the oven.
While there is a time and a place for pan-frying meatballs, baking these are our preferred method.
Step 5: Give the little meatballs one last cook in a sauté pan in a sweet-salty hoisin soy sauce mixture until it bubble and thickens and coats the meatballs.
And done! Sprinkle with some sesame seeds and fresh chopped green onions and these Sweet Sesame Ginger Meatballs are little bites of sweet, salty, Asian-inspired deliciousness.
How to Serve:
With ANYTHING.
As an appetizer, on a toothpick.
Or as a meal, on a bed of rice like our Coconut Jasmine Rice!
Or just eat out of a bowl! However you want to serve them, do it. Just make them. Trust me, you won’t be disappointed.
Other Take-Out Inspired Dishes
20-Minute Sweet and Spicy Noodles
Super Easy Vegetarian Fried Rice
Homemade Crispy Sesame Chicken
Chicken and Broccoli Sesame Noodles
Crock Pot Chicken and Broccoli
Sweet Sesame Turkey Lettuce Wraps
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Sweet Sesame Ginger Meatballs
Equipment
- cooling rack optional
Ingredients
Meatballs
- 1 lb ground turkey
- 1 tablespoon fresh ginger minced or grated
- 4 cloves fresh garlic minced or grated
- 1 large egg
- 3/4 cup panko bread crumbs
- 1 teaspoon sesame oil
- 1 tablespoon low sodium soy sauce
Sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3 tablespoons low sodium soy sauce
- 2 tablespoons hoisin
- 1 teaspoon sesame oil
- 1/3 cup water
- fresh diced scallions
- sesame seeds
Instructions
- Pre-heat oven to 400 degrees and lightly grease a large baking sheet.
- In a large bowl, add turkey and garlic and ginger and mix well. Then add egg, panko, 1 teaspoon sesame oil, and 1 tablespoon of soy sauce and mix well.
- Roll out 1 1/2 – 2 inch meatballs and place on the baking sheet. (Approximately 20)
- Bake for 10 mins and then rotate pan and bake for another 10 minutes.
- Meanwhile, in a small bowl mix the cornstarch and water with the 3 tablespoons of light soy sauce , 2 tablespoons of hoisin, 1 teaspoon of sesame oil.
- Heat a large sauté pan to medium. Transfer meatballs to a large sauté pan that will fit them all. Add sauce and coat and turn meatballs in the sauce as it bubbles and thickens. Coat meatballs in the glaze and then remove them from the pan.
- Add water to pan to deglaze and cook down to a sauce to serve on the side or over rice/noodles.
This is an amazingly delicious recipe BUT in July when the outside temp is in the 90’s, having to turn on an inside oven to 400 degrees is unthinkable. Even my dogs won’t stay in the kitchen.
I get that, Tom! Glad you enjoy the recipe, though – when it’s cooler out!
I’ve made this recipe twice now, and both times the meatballs turned out as complete mush. The second time I even left out the soy sauce and sesame oil from the meatballs and they were still way too moist and mushy. Like almost inedible. The sauce is the saving grace and I doubled it the second time I made it. The only way I’ll try a third time is with ground ginger instead of fresh. I believe it’s the ginger that makes the meatballs too moist. Super disappointing but I’m not sure why I’m the only one who seems to have had a poor outcome because the other comments are so positive!
Hi Kathryn! Mush… hmm. So you weren’t able to even shape them? Are you using a full 3/4 cup of panko breadcrumbs? That should provide enough binding so that you’re able to shape the meatballs and it should look like it does in the video. Also, maybe some of the sauce ingredients made it into the meatballs, so I’ve updated the recipe so it’s a little more clear.
These are some of the finest meatballs I’ve ever eaten! Made as described, except that I doubled the sauce and used ground chicken. The sauce thickened up nicely as it cooked, and I had plenty left to spoon over the rice. Thanks for all of your time & effort in creating recipes like this one, Tracy.
Thank YOU John!
This was delicious!
So great to hear, Doris! Thanks so much for taking the time to leave a review!
Asian-style meatballs are my favorite! Putting these on my menu for next week 🙂
These meatballs look PERFECT! That delish sauce is making me hungry.
We loved this over rice for dinner. Even my picky eater cleaned their plate. Thanks for a winner!
You had me at sesame! These are perfect! Thank you! Cannot wait to make these this weekend!
I have some ground turkey that’s been sitting in the freezer for weeks now. I’m definitely going to make these meatballs. I love every single ingredient that has been listed.
These sweet sesame ginger meatballs with ground turkey sound delish. I can’t wait to try them.
used ground bison and doubled sauce. served with mango, red bell pepper, carrot and scallions over rice with kimchi. delish
Bison, yum! It all sounds great!