Why Turkey Meatballs?
Turkey is a leaner alternative to beef and pork, so it’s a great choice if you’re looking to cut down on fat without sacrificing protein. Its mild flavor also means it works beautifully with the bold, savory, and slightly sweet flavors of Asian-inspired sauces. When you’re in the mood for a flavorful, comforting meal without feeling weighed down, these turkey meatballs are the way to go.
Asian Turkey Meatballs Ingredients
Secret Ingredient – Water Chestnut
Water chestnut is a commonly used ingredient in Chinese meatballs, such as Lion’s Head Meatballs. They add a fun crunchy texture to the meatballs, and make them lighter at the same time. Not to mention it’s a great way to add vegetables to your meal.
You can usually find canned water chestnuts at the Asian / ethnic aisle at regular grocery stores. You can either use whole water chestnuts or the sliced type. To add them to the meatballs, chop them into pieces that are larger than minced but smaller than diced for the best texture. If you do not want to slice them, you can also use a food processor to pulse them. Just to make sure they are not cut too small.
If you do not want to use water chestnuts, the best alternative is lotus root. It provides a very similar texture, not to mention it offers a lot of health benefits. Other alternatives include jicama and carrots. If using carrots, I would reduce the amount and mince it, so it won’t turn out tough.
Asian Turkey Meatballs Ingredients
You only need six ingredients to make Asian turkey meatballs.
- Ground turkey
- Soy sauce
- Shaoxing wine
- Water chestnuts
- Cornstarch
- Breadcrumbs
The soy sauce and Shaoxing wine add a great flavor. And the cornstarch and breadcrumbs keep the meatballs soft and tender once cooked.
The Meatball Sauce Ingredients
I made a sticky sauce that is savory, sweet, sour and slightly spicy. You will need:
- Chicken broth
- Soy sauce
- Shaoxing wine
- Rice vinegar
- Sugar
- Doubanjiang (Optional)
- Garlic
- Ginger
- Cornstarch
Doubanjiang is a hidden flavor I used in the sauce to add a deeper umami and make the sauce slightly spicy. You can read more about this ingredient here. I would simply skip it if you don’t have it on hand. Alternatively, you can use your favorite hot sauce or chili oil to replace it.
How to Make Asian Turkey Meatballs
Making Asian turkey meatballs is super easy.
First, you want to mix the liquid seasonings into the ground meat. Make sure to stir the meat a lot in one direction, to fully incorporate the seasonings and make the ground meat sticky. This will help the meatballs hold together once cooked and have a slightly bouncy texture.
Then mix in the water chestnuts, cornstarch and breadcrumbs. Then shape the paste into meatballs.
To cook, brown the meatballs until all sides are caramelized. Then add the sauce and let it cook for a bit.
Lastly, add the cornstarch slurry to thicken the sauce, so it becomes glossy and will coat the meatballs well.
Once done, the meatballs are tender and juicy, coated with the sticky sauce that is rich and full of aroma.
How to Serve Asian Meatballs
These Asian turkey meatballs are versatile! Serve them over a bed of fluffy jasmine rice with stir-fried veggies. Or you can serve them by themselves as a main dish with steamed vegetables and mashed or baked potato. They’re also delicious in a grain bowl, layered with fresh veggies like cucumber, shredded carrots, and edamame.
Other Delicious Meatball Recipes
Asian Turkey Meatballs
Serving: 1, Calories: 356kcal, Carbohydrates: 28.8g, Protein: 29.9g, Fat: 14.9g, Saturated Fat: 2.6g, Cholesterol: 102mg, Sodium: 886mg, Potassium: 419mg, Fiber: 0.5g, Sugar: 11.1g, Calcium: 51mg, Iron: 3mg
Cooking
Shape the meatballs with your hands, about 2 tablespoons each. Place on a tray and refrigerate until ready to cook.
Heat oil in a large skillet over medium heat until hot. Add the meatballs with a bit of space in between. Cook in batches if needed. Cook over medium heat until browned on all sides. If the pan starts to get too hot, turn to medium-low heat.
Add the sauce and turn to medium heat. Let cook for 2 minutes.
Mix the cornstarch slurry again until fully dissolved, then pour it into the skillet. Immediately stir to thicken the sauce. Add the sliced green onion if using, and mix again. Then transfer everything to a plate. Serve hot by itself or over steamed rice as a main dish.