These gluten free Asian Turkey Meatballs are SO easy, delicious and healthy. Served with an Asian peanut sauce and perfect for even picky eaters!
PIN Asian Turkey Meatballs
Is it just me or are meatballs the easiest and yummiest AND most versatile meals?
You can make orange whole30 turkey paleo meatballs, Low carb buffalo chicken meatballs or even vegan chickpea meatballs! You can even take a taste bud trip to the Mediterranean and make Greek turkey meatballs!
PLUS, you can serve them on cute little sticks as a party appetizer, or as a main meal. <– SEE, meatballs REALLY are super versatile.
However, these ones might be my favorite on account of they have peanut sauce and if you remember the kabocha squash with peanut sauce, peanut sauce is basically my love language. <3
Asian Turkey Meatballs Ingredients
When I throw a party, I’m all about the appetizers and meatballs are high up there on my list! They’re crowd pleasing, and even kids love them! Add an asian spin to them and you’ll have such a fun twist on the classic! Asian food is one of my FAVES- whether I’m cooking up some Air Fryer Asian Broccoli or a full on Asian Miso Steak Sheet Pan Dinner, I’m all about the flavors that make it what it is! To make the BEST turkey meatballs, you will need:
- Natural Creamy Peanut Butter (or almond butter)
- Full Fat Coconut Milk
- Reduced Sodium Soya Sauce (or coconut aminos)
- Rice Vinegar
- Minced Fresh Ginger
- Sesame Oil
- Sesame Seeds
How To Make Asian Turkey Meatballs
There are some foods that just seem intimidating. Meatballs can be tricky to make but they TOTALLY don’t have to be. To make THESE asian meatballs, there are only a few steps, so you’ll feel like a pro cooking them up in your kitchen like a chef! Here’s how:
Preheat your oven to 400 degrees Fahrenheit and allow it to preheat fully. Line a baking sheet with parchment paper.
Mix together the turkey, egg, green onion and salt in a medium bowl until combined. Add the coconut flour and mix until incorporated. Form into 20 balls (I use a cookie scoop) and place them on the prepared baking sheet.
Bake the meatballs for about 15 minutes or until they are no longer pink inside. Transfer to a plate lined with paper towel to soak up the fat that was released as they cooked.
Whisk all the sauce ingredients together until smooth and gently stir in the meatballs as they break easily. Garnish, cool and DEVOUR!
I’m telling you guys- this is the BEST asian meatball recipe and if you’ve cooked a batch already, you KNOW what I mean! I’ve swapped out some of the classic meatball ingredients and replaced them with better-for-you options. Here’s what I did:
- All Purpose Flour– I opted for coconut flour instead.
- Peanut Butter– If you want to make this recipe paleo friendly, feel free to use almond butter instead!
- Soy Sauce– Again, to make this recipe paleo, simply use coconut aminos instead!
If you’re drooling already (I most definitely am), you’re about to be even MORE hungry because we’re going to talk about how to enjoy these delicious meatballs. You can totally serve them as a stand alone appetizer, as they are SO flavorful and shine all by themselves! If you want to add a bit more to make them a meal, I recommend serving them with rice and/or steamed or stir fried veggies!
Check out How to cook Cauliflower Rice for a low carb rice alternative too!
How to Freeze Meatballs
If you want to make these in advance and cook them another time, you TOTALLY can! I recommend storing them RAW in an airtight, freezer safe container for up to a month and then thawing and cooking them whenever you need them! I’m all about prepping ahead of time and the freezer is a great way to store food that you aren’t going to cook or eat right away!
Other Healthy Asian Recipes
Asian Turkey Meatballs
- 1 lb Ground turkey (85% lean)
- 1 Egg, whisked
- 1/4 Cup Green onion, sliced (plus additional for garnish)
- 1/2 tsp Salt
- 2 Tbsp Coconut flour
- Heat your oven to 400 degrees and line a cookie sheet with parchment paper.
- In a large bowl, mix the turkey, egg, green onion and salt. Add in the coconut flour and mix until combined. Form in 20 balls (I use a heaping cookie scoop) and place onto the prepared baking sheet.
- Bake until no longer pink inside, about 15 minutes. Transfer to a paper towel lined plate to blot off the fat that gets released as they cook.
- Whisk ALL the sauce ingredients together until smooth and then GENTLY stir in the meatballs (they break easily.)
- Garnish as desired and DEVOUR
FOR THIS RECIPE, I RECOMMEND:
(per serving – 1/4 of the recipe)
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