Ginger Sesame Turkey Meatballs - These ginger sesame turkey meatballs feature tender, juicy ground turkey infused with fresh ginger, garlic, and green onions, glazed in a sticky sweet-savory sauce. The meatballs bake until golden brown with a slight crust, then get tossed in a glossy sauce made with soy sauce, honey, and sesame seeds. Green onions and sesame seeds provide fresh crunch and nutty flavor against the soft, savory meatballs. Ready in just 30 minutes, these versatile meatballs work equally well as appetizers with toothpicks or as a main dish over rice with steamed vegetables.

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Ginger Sesame Turkey Meatballs - This recipe succeeds because using a combination of ground turkey thigh and breast (or 93% lean) provides enough fat to keep the meatballs juicy without being greasy. The panade (bread crumb and milk mixture) acts as a binder that retains moisture during baking. After testing various cooking methods, baking at 400°F creates beautiful browning without the mess of pan-frying and ensures even cooking throughout. The glaze is added in two stages: a light brushing before baking helps caramelization, and the remaining sauce gets reduced on the stovetop for maximum cling. My approach here focuses on technique over complexity: gently mixing the turkey mixture (not overworking) keeps the texture tender, and using a cookie scoop ensures uniform size for even cooking. The sesame oil in both the meatballs and sauce isn't just flavor—it adds authentic nuttiness that defines this Asian-inspired dish.

Dietary Notes

✓ Protein-Packed Appetizer
✓ 30-Minute Main
✓ Freezer-Friendly
✓ Sweet-Savory Glaze

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Why You'll Love This

Juicy Turkey Secret: The panade (bread crumb-milk mixture) keeps lean turkey moist and tender throughout baking.
Double Glaze Technique: Brushing before baking creates caramelization, while the reduced sauce adds sticky-sweet coating.
Perfect Portion Control: Using a cookie scoop ensures evenly sized meatballs that cook at the same rate.
Versatile Serving Options: Serve as appetizers with toothpicks, over rice as a main, or in lettuce cups for low-carb.

Ginger Sesame Turkey Meatballs

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 15min

🥨 Yield: 4

🍞 Method: Baking

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 lb ground turkey
½ cup panko breadcrumbs
¼ cup milk
3 green onions
1 tablespoon grated fresh ginger
2 garlic cloves
¼ cup soy sauce
2 teaspoons toasted sesame oil
3 tablespoons honey
1 tablespoon rice vinegar
2 tablespoons sesame seeds
1 teaspoon cornstarch
as needed cooking oil spray

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ground turkey 93% lean ground turkey provides the ideal balance—enough fat to keep meatballs juicy without being greasy. Avoid 99% lean as it can become dry. Turkey thigh meat has more flavor than breast alone if you can find a blend or grind your own.
panko breadcrumbs Panko's light, airy texture creates tender meatballs that don't become dense. Soaking them in milk (creating a panade) allows them to absorb moisture and distribute evenly throughout the meat, ensuring every bite stays juicy during baking.
milk Any milk works here—dairy or plant-based. The milk hydrates the breadcrumbs and adds moisture that gets locked in during baking. This simple technique prevents lean turkey from drying out, creating restaurant-quality tenderness.
green onions Using both white and green parts maximizes flavor: the white parts cook into the meatballs for subtle onion flavor, while the green tops provide fresh garnish. Slice thinly on a diagonal for visual appeal and easier integration.
fresh ginger Freshly grated ginger provides vibrant, aromatic heat that defines these meatballs. Grating (rather than mincing) releases more juice and distributes flavor evenly. Look for firm, plump ginger with smooth skin for the best flavor.
garlic cloves Fresh minced garlic adds necessary pungency that balances the ginger's brightness. Mince it finely to distribute evenly—large pieces can burn during baking. The garlic should be fragrant but not overpower the other flavors.
soy sauce Soy sauce provides salty umami depth in both the meatballs and sauce. Low-sodium versions work well if you're watching salt intake. For gluten-free, use tamari. The soy sauce caramelizes during baking, creating delicious browned edges.
toasted sesame oil This potent oil adds authentic nutty flavor that's essential to the dish's character. Use it sparingly—a little goes a long way. The toasting process intensifies its flavor, making it more aromatic than regular sesame oil.
honey Honey provides the sticky-sweet element that balances the soy sauce's saltiness. It caramelizes beautifully when reduced into a glaze. For a different flavor profile, maple syrup can substitute while keeping the dish equally delicious. Swap
rice vinegar Rice vinegar adds subtle acidity that brightens the rich sauce without overpowering it. Its mild flavor complements the other Asian ingredients perfectly. This small addition prevents the glaze from being one-dimensionally sweet.
sesame seeds Toasted sesame seeds add nutty flavor and satisfying crunch. Toast them in a dry pan until fragrant and lightly golden to maximize their flavor before adding to the sauce. They also provide visual appeal as garnish.
cornstarch Mixed with water to create a slurry, cornstarch thickens the sauce to a glossy, clinging consistency that coats each meatball beautifully. Add it at the end of simmering and cook for just 1 minute to activate without making the sauce gummy.
cooking oil spray A light spray prevents sticking and promotes even browning on the bottom of the meatballs. Parchment paper underneath makes cleanup easier while still allowing the meatballs to develop a slight crust on the baking sheet surface.

list_alt Instructions

1

Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper, then lightly spray with oil - this temperature creates beautiful browning without drying out the turkey.
2

Step 2: Combine panko and milk in a large bowl and let sit for 5 minutes until the milk is absorbed - this panade mixture will keep the turkey meatballs moist and tender during baking.
3

Step 3: Add ground turkey, white parts of green onions, ginger, garlic, 1 tablespoon soy sauce, and 1 teaspoon sesame oil to the bowl and mix gently until just combined - overmixing will make the meatballs tough.
4

Step 4: Use a cookie scoop or tablespoon to form mixture into 1½-inch meatballs, arrange on prepared baking sheet, and bake for 12-15 minutes until cooked through - uniform size ensures even cooking.
5

Step 5: While meatballs bake, combine remaining soy sauce, honey, rice vinegar, remaining sesame oil, and sesame seeds in a small saucepan and simmer for 3-4 minutes until slightly reduced - this creates the sticky glaze.
6

Step 6: Toss baked meatballs in the sauce until evenly coated, garnish with green onion tops and extra sesame seeds, and serve immediately - the meatballs absorb the sauce best while still warm.

Nutrition Facts

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Calories 280

Protein 24g

Carbs 22g

Fiber 1g

Sugar 14g

Fat 12g

Sodium 780mg

Potassium N/A

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Serving Suggestions

For appetizers, arrange meatballs on a platter with toothpicks inserted, garnished with extra sesame seeds and sliced green onions. For a main dish, serve over steamed jasmine rice with sautéed bok choy or broccoli, spooning extra sauce over everything. The meatballs are best served warm when the glaze is still slightly sticky. Provide small bowls of extra sauce for dipping if serving as appetizers.

How to Store?

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or in a skillet with a splash of water to refresh the glaze. Freeze uncooked meatballs on a parchment-lined baking sheet, then transfer to freezer bags for up to 3 months—bake from frozen, adding 5-7 minutes to cooking time. The sauce can be made ahead and refrigerated for up to 1 week.

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