These Asian Turkey Meatballs are incredibly flavorful, juicy, and packed with protein. Made with just a few simple ingredients, they come together fast and are baked in the oven. Served with a light Asian dipping sauce, they’re delicious as a party appetizer or an easy weeknight dinner with a few vegetables on the side.
I make these baked turkey meatballs often because they’re quick and easy with just 8 simple ingredients. This is an easier version of my Asian Meat Balls which I usually make with pork and includes shrimp and shiitake mushrooms.
These meatballs are savory, tender, and intensely flavorful, combining the lightness of ground turkey with bold, umami-rich Asian aromatics like ginger, garlic, and sesame. I use wholesome ingredients and no eggs or breadcrumbs. My grandson loves them for dinner or packed along for a picnic when we go hiking.
You can also serve these juicy turkey meatballs on a platter with toothpicks and a simple Asian Dipping Sauce for an easy party appetizer.
Instead of baking them in the oven you can cook them in an air fryer.
Why You’ll Love These Asian Turkey Meatballs
- Savory and tender with a rich umami taste
- High in protein, gluten free and dairy free
- Quick and easy to make with just 8 simple wholesome ingredients
- Juicy and flavorful without eggs or breadcrumbs
- Baked in the oven for a mess free healthy dinner (no splatter)
- Perfect for weeknight dinners
- Great as a party appetizer, serve warm or a room temperature
- Easy to pack for the beach, picnics, road trips, or hiking adventures
- Kid-friendly and family-approved
Ingredients for Asian Turkey Meatballs
There are only 8 ingredients for this recipe which are easy to find in your supermarket.
- Ground Turkey – Lean, protein-rich and juicy when baked. Dark meat turkey or 85–93% lean turkey works best for tender, juicy meatballs.
- Fresh Ginger – Adds warm, fresh Asian flavor.
- Garlic – Brings savory depth and richness.
- Scallions – Mild onion flavor with freshness.
- Cilantro – Brightens the meatballs with fresh herbal flavor.
- Gluten-Free Tamari – Adds salty umami flavor
- Fish Sauce – Gives delicious savory depth. Additional tamari can be substituted.
- Toasted Sesame Oil – Adds rich nutty flavor
Ingredients for the Asian Dipping Sauce
This is an easy sauce you can make in just a few minutes. For additional flavor you can add grated ginger and/or garlic, but I like the simplicity of these 5 ingredients.
- Gluten-Free Tamari – Savory base for the sauce
- Toasted Sesame Oil – Adds nutty richness
- Rice Vinegar – Bright, tangy balance
- Water – Lightens the sauce
- Scallions – Fresh flavor and a little crunch
How To Make Asian Turkey Meatballs
The full instructions are in the recipe card below, but here are the basic steps of how I make these meatballs:
Mix the Aromatics and Seasonings – In a large bowl, combine the ginger, garlic, cilantro, scallions, tamari, fish sauce, and sesame oil. Mix until evenly combined.
Mix In The Ground Turkey – Use your hands to gently mix until just combined. Avoid overmixing to keep the meatballs tender and juicy.
Shape the Meatballs – Use a cookie scoop or spoon to form evenly sized meatballs and place them on a parchment-lined baking sheet.
Brush with Oil – Brush the tops with a neutral flavor oil. If you want perfectly round, uniform meatballs with a less rustic look, roll each portion into a round ball shape with clean well oiled hand. I don’t usually do this.
Bake Until Golden – Cook in a 400°F oven uncovered for 8-12 minute until the meatballs are brown and no longer pink in the middle. If they’re not golden brown, switch to the broil setting for the final 2-3 minutes.
Make the Dipping Sauce – While the meatballs bake, stir together the tamari, sesame oil, rice vinegar, water, and scallions in a small bowl.
Flavorful Sauce Variations
I love the Asian Dipping Sauce because it’s incredibly easy to make. Here are a few other sauces I also enjoy with these Asian Turkey Meatballs:
Serving
Serve these Asian turkey meatballs as an appetizer with dipping sauce and toothpicks, or enjoy them as an easy meal with rice, noodles, or vegetables. They’re also great packed for picnics, beach days, or lunches the next day.
Storing
If I have any leftovers, I’ll store them in an airtight container in the fridge for up to 4 days. You can also store extra cooked meatballs in the freezer. They’ll last for up to 3 months.
Make-ahead tip: I’ll mix and roll the meatballs a day in advance and keep them covered in the fridge until I’m ready to bake.
More Meatball Recipes
- Meatballs with Peaches Basil and Ginger
- Italian Chicken Meatballs with Mushrooms and Zucchini
- Asian Meatballs with Thai ‘Peanut’ Sauce
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Easy Asian Turkey Meatballs (Gluten Free)
Print Recipe
Pin Recipe- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 15 meatballs
- Category: Main Dish, Appetizer
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30, Low Carb
Ingredients
- 1” piece of ginger, grated
- 1 clove garlic, minced or grated
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup scallions, coarsely chopped, 3 scallions
- 1 Tablespoon gluten free tamari
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- 1 pound ground turkey, keep cold until ready to mix
- avocado oil or other neutral flavor oil for brushing
Asian Dipping Sauce:
- 3 Tablespoons gluten free tamari
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 Tablespoons rice vinegar
- 1 1/2 Tablespoons water
- 1 Tablespoon thinly sliced scallions
Instructions
- Heat your oven to 400° and line a sheet pan with parchment paper.
- In a large mixing bowl, combine the ginger, garlic, cilantro, scallions, tamari, fish sauce and sesame oil. Stir to combine evenly.
- Add ground turkey. Mix gently using clean hands or gloves for best incorporation and texture. Avoid overmixing, which can make meatballs tough.
- Use a cookie scoop to make 1 1/2 tablespoon meatballs of equal in size and put onto a parchment lined baking sheet. This will ensure they all cook the same. Brush the tops with avocado oil. If you want perfectly round, uniform meatballs with a less rustic look, roll each portion into a round ball shape with clean well-oiled hand hands.
- Bake* at 400° uncovered for 8-12 minutes until the meatballs are brown and no longer pink in the middle (165°). If they’re not golden brown, switch to the broil setting for the final 2-3 minutes, monitoring closely to prevent burning.
- Serve alone, with Asian Dipping Sauce or one of the other sauce variations.
Equipment
Notes
Can also be cooked in an air-fryer for 8-10 minutes. Flip or shake the basket halfway through for even browning.
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