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close up asian meatballs coated with sweet and sour sauce.

Glazed Asian Turkey Meatballs

Delicious Asian turkey meatballs that you won’t be able to stop eating! These amazing meatballs are coated in a sweet and sour glaze and are ready in about 30 minutes.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 436kcal
Author Adina


  • Large skillet/frying pan


Turkey meatballs:

  • 1 ¾ lb ground turkey 800 g/ 28 oz
  • 3 oz panko breadcrumbs 85 g
  • 1 small onion
  • 3 garlic cloves
  • ½ inch ginger 1.3 cm 1.5 cm
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • ½ - ¾ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil


  • 1 cup water 250 ml
  • 3 tablespoons ketchup
  • 2-3 teaspoons sugar to taste, Note 1
  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar more to taste, Note 2
  • 4 teaspoons cornstarch
  • fine sea salt and black pepper to taste


Turkey meatballs:

  • Grate the onion, garlic, and ginger. Place them in a medium bowl.
  • Combine: Add ground turkey, panko breadcrumbs, egg, soy and fish sauce, salt, and pepper and mix well to combine.
  • Form about 30 meatballs, slightly smaller than a golf ball; each should weigh about 1 oz/ 30 g.
  • Fry the meatballs: Heat the oil in a large skillet. Fry the meatballs for about 5 minutes, turning them often to help them brown all over. If the skillet is not large enough, it’s preferable to fry the meatballs in two batches. The meatballs should be almost cooked through, but not quite there yet.


  • Make the glaze while the meatballs are in the frying pan.
  • Whisk the water, ketchup, sugar, soy sauce, vinegar, and cornstarch in a smaller bowl. Adjust the taste with salt and pepper. Add more sugar or vinegar to taste; the sauce should be sweet and sour.


  • Remove the meatballs from the skillet.
  • Cook sauce: Pour the sauce into the skillet and bring it to a boil on medium heat. Cook while stirring often until thickened, about 4-5 minutes.
  • Return the meatballs to the pan and stir to coat them with the sauce.
  • Cook meatballs: Reduce the heat and cook gently until the meatballs are cooked through (internal temperature 165°F/ 74°C) and the sauce is reduced and glossy. This will take about 2-3 minutes, stirring often.


  1. Use sugar to taste, one teaspoon should be enough, but it also depends on the ketchup and the vinegar’s acidity.
  2. I sometimes use sushi vinegar instead; it’s sweeter and fits the recipe. In this case, use 2 tablespoons; if the sauce is not sour enough, add 1 teaspoon of regular vinegar.


Serving: 7g | Calories: 436kcal | Carbohydrates: 27g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 1799mg | Potassium: 773mg | Fiber: 2g | Sugar: 7g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg