Asian Turkey Meatballs

Harvest Moon Winery

2192 Olivet Road
Santa Rosa, CA 95401

Our Pitts Home Ranch Estate Zinfandel pairs deliciously with these baked turkey meatballs, which are tossed with a homemade Asian-inspired sauce.

Turkey Meatballs

  • 1 1/2 pounds ground turkey
  • 1 cup panko (Japanese bread crumbs)
  • 5 garlic cloves, minced
  • 2 green onions, chopped
  • 3 eggs, lightly beaten
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons low-sodium soy sauce or Hawaiian shoyu
To prepare the meatballs, preheat the oven to 400°F. Lightly grease a baking sheet with oil.

In a large bowl, combine the ground turkey, panko, garlic, green onions, eggs, sesame oil and soy sauce and mix together thoroughly with your hands. Roll into about 20 meatballs and place on the prepared baking sheet. 

Bake until the meatballs are golden brown and cooked through and are not pink in the middle, about 20 minutes.

Asian Sauce

  • 1/2 cup hoisin sauce
  • 1 teaspoon minced fresh ginger
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon sesame oil
To prepare the Asian sauce, in a small fry pan over medium-high heat, combine the hoisin sauce, ginger, soy sauce and water and bring to a simmer. Gradually whisk in the sesame oil until smooth. 


  • Black and white sesame seeds for garnish
To serve, transfer the meatballs to a large bowl, pour the Asian sauce evenly over them and gently toss to coat. Sprinkle with sesame seeds. Arrange the meatballs on a platter and serve warm.