Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine the ground turkey, panko, beaten egg, soy sauce, sesame oil, ginger, garlic, and green onions in a large bowl. Mix gently until just combined, taking care not to overmix.
- Portion and roll the mixture into 1.5-inch balls using damp hands or a cookie scoop, then arrange them on the prepared baking sheet.
- Heat neutral oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes per side until golden brown, avoiding overcrowding the pan.
- Transfer the meatballs to the oven and bake for 10–12 minutes until the internal temperature reaches 165°F (74°C).
- Whisk together the hoisin sauce, soy sauce, rice vinegar, sriracha, honey, and sesame oil in a small saucepan over medium-low heat. Simmer for 2–3 minutes until slightly thickened, then remove from heat.
- Remove the meatballs from the oven and toss with the warm glaze. Garnish with sesame seeds and green onions, then serve immediately over rice, noodles, or lettuce wraps.
Nutrition
Notes
Do not overmix the meatball mixture — mix only until the ingredients are just combined to keep the texture tender and light. Dampen your hands before rolling to prevent sticking and get smooth, even meatballs. Always verify doneness with a meat thermometer (165°F internal temp) since turkey can look done on the outside while still being undercooked inside. Leftover meatballs store in the fridge for up to 4 days or can be frozen (without glaze) for up to 3 months. Reheat in a 350°F oven for best results, then toss with freshly warmed glaze before serving.