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A bowl of sweet and sour meatballs over steamed white rice drizzled with sticky hoisin-honey glaze and garnished with sliced green onions

Sweet and Sour Meatballs

Juicy baked ground turkey meatballs seasoned with hoisin sauce, garlic, and fresh ginger, finished with a sticky sweet and sour hoisin-honey-vinegar glaze. Ready in 30 minutes and perfect over rice, noodles, or as a party appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian
Calories: 194
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg
  • 1 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce for the meatball mixture
  • 1 clove garlic minced
  • 1 tsp fresh ginger minced, or 1/4 tsp ground ginger
  • 3 green onions white and light green parts only, chopped
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 0.5 cup Panko bread crumbs
  • 1 lb ground turkey 93 percent lean
  • 0.25 cup hoisin sauce for the glaze
  • 0.25 cup honey
  • 2 tbsp rice vinegar or other white vinegar

Equipment

  • Rimmed baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 400 degrees F. Lightly grease a rimmed baking sheet with olive oil, canola oil, or avocado oil.
  2. In a large bowl, combine the egg, soy sauce, hoisin sauce, minced garlic, ginger, chopped green onions, salt, pepper, and Panko bread crumbs. Stir with a fork until well mixed.
  3. Add the ground turkey and mix with your hands until just combined. Do not overmix.
  4. Form the mixture into 1 1/2-inch meatballs and place on the greased baking sheet, spaced close together but not touching. You will make about 18 meatballs. Use slightly damp hands if the mixture sticks.
  5. While the meatballs bake, whisk together the hoisin sauce, honey, and rice vinegar in a small bowl until the glaze is completely smooth. Set aside.
  6. Bake for 12 to 16 minutes until cooked through and the internal temperature reads at least 165 degrees F. Brush some glaze over the meatball tops during the final minute of baking if desired.
  7. Serve hot with the sweet and sour glaze drizzled on top or on the side for dipping alongside rice, noodles, or vegetables.

Notes

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Store the glaze separately. Reheat in a skillet over medium-low heat or microwave in 60-second intervals. Freeze fully cooked meatballs for up to 2 months. Ground chicken or beef can be substituted for the turkey. Serve as a party appetizer with toothpicks or over rice bowls for meal prep.