These Asian inspired meatballs are out of this world! Made with ground turkey, ginger, scallions, cilantro and sesame oil with a tangy sesame-lime dipping sauce.
Asian Turkey Meatballs With Lime Sesame Dipping Sauce
Asian Turkey Meatballs With Lime Sesame Dipping SauceYou can make these for dinner over zucchini noodles. You can also serve them as an appetizer by halving their size and setting on toothpicks for the dipping sauce. A few of my other favorite meatball recipes are Buffalo Chicken Meatballs, Sweet ‘N Spicy Turkey Meatballs with Bacon and BBQ Sauce, and Eggplant “Meatballs”.
I first posted these meatballs back in 2010 and the quickly became a fan favorite! Often I served them with brown rice or Asian “fried” brown rice, but lately I’ve been on a zoodle (zucchini noodle) kick and made them for dinner this week served over these zucchini noodles for a low-carb meal and they were fantastic!
To make the zucchini noodles, you’ll need a spiralizer (I love my Paderno Spiral Vegetable Slicer) or a mandolin fitted with a julienne blade. You can see my Italian Zoodles and Meatball recipe here for more detailed instructions if you wish to make this as a side, the only difference was here I used sesame oil to cook the zucchini.
More Meatball Recipes You Might Enjoy:
- Asian Turkey Meatballs with Gochujang Glaze
- Harissa Chicken Meatballs
- Swedish Meatballs
- Italian Beef and Spinach Meatballs
- Chicken Marsala Meatballs
Asian Turkey Meatballs with Lime Sesame Dipping Sauce
Ingredients
- 1/4 cup panko crumbs
- 1-1/4 lbs 93% lean ground turkey
- 1 large egg
- 1 tbsp ginger, minced
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1/4 cup chopped fresh cilantro
- 3 scallions, chopped
- 1 tbsp low sodium soy sauce
- 2 tsp sesame oil
For the Dipping Sauce:
- 3 tbsp reduced-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 1 1/2 tbsp fresh lime juice
- 1 1/2 tbsp water
- 1 tbsp chopped fresh scallion
Instructions
- Preheat oven to 500°F.
- In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil.
- Gently mix with your hands until combined well.
- Shape meatballs 1/4 cup in size and transfer to a baking sheet.
- Bake until cooked through and browned, about 15 to 18 minutes.
- For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl.
- Add the scallions and set aside.
- Transfer the meatballs to a serving dish.
- Stir the sauce, then drizzle the meatballs with a little of the sauce.
- Serve the meatballs with the remaining sauce on the side.
Is it really 500°?? My meatballs were definitely overcooked. But otherwise good.
Absolutely must try!
We did a double batch. Half beef, half Turkey served over Jasmine Rice. It did not disappoint!
I make this recipe often with ground Turkey. Made them tonight with lean ground beef. I had to use leftover brown rice instead of panko breadcrumbs. Served them over strings of zucchini and made an additional dipping sauce with Greek yogurt, Saracha, grated cucumber, garlic powder, salt and pepper and some lemon juice. Turned out fabulous!
Has anyone tried these meatballs in an air fryer or even on a grill?? It’s going to be warm here today so I hate to turn on the oven.
Can I swap the grren onio for shallots?
Is there anything other than cilantro to add? Two people I’m making them for despise cilantroÂ
I would substitute with parsley
SO good! Made these with ground chicken as we always have that on hand. We loved the flavor of the meatballs, and the sauce was so delicious! I froze half the meatballs for a second meal, so we didn’t use all the sauce. Next time I’ll either halve the sauce or freeze half right away.
can you substitute ground ginger for the fresh ginger and if so how much? Â thanks!
I have made these several times and they are a huge hit with our family. Â I make your Zoodles recipe which is also loved by all. Â Thanks for great, healthy recipes.