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Asian Turkey Meatball Recipe


  • 1 tbsp fish sauce

  • 5 tsp rice vinegar, distilled

  • 3 1/2 tsp sesame oil, divided

  • 1 pinch red pepper flakes

  • 1 lb ground turkey

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 2 tsp soy sauce, less sodium or Bragg's Aminos

  • Rice bran oil or 1 spray cooking oil

  • 12 large Boston lettuce leaves, washed and patted dry

  • 1 small cucumber, cut into matchsticks* (optional)

  • 1 cup fresh mint leaves, chopped* (optional)


  • In a small bowl whisk together fish sauce, 3 tsp of rice vinegar, 1/2 tsp of sesame oil and red pepper flakes for the dressing; set aside at room temperature.

  • In a large bowl, stir together turkey, garlic, ginger, 3 tsp sesame oil, 2 tsp rice vinegar and soy sauce. Form mixture into 24 (2") meatballs. I find if I use a teaspoon to scoop the meat mixture it makes the right size.

  • Lightly coat a skillet with rice bran oil and heat to medium-high. Add meatballs in two batches to cook, turning often until browned on all sides, 5 to 7 minutes each batch.

  • Lay 3 lettuce leaves on each plate. Place 2 meatballs on top of each lettuce leaf. (Option: Top with chopped cucumber and mint leaves.) Drizzle with dressing or dip in a separate small bowl for each person.

  • Serve and Enjoy! Makes 4 servings, 6 meatballs.


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