These Asian meatballs are an ideal option for busy weeknights when you want something flavorful, filling, and hassle-free! With just a few ingredients you can create tender and moist meatballs. And, if there are no teenage boys in the house- there should be plenty of leftovers to pack for lunch the next day. You could also make extra and freeze for another quick weeknight dinner.

For these meatballs, I recommend using a lean meat- like ground turkey or chicken, but beef or pork would also work well. The secret to moist meatballs, even with leaner meat, is the onion. I grate the onion over the ground meat, which basically creates onion juice. This provides lots of flavor and moisture! I also use this same technique to create juicy, moist turkey burgers. Garlic, ginger, scallions, and coconut aminos will also provide flavor and a bit of moisture. And, I don't usually find it to be necessary, but you could also add one egg to help bind the ingredients together. Then, use clean hands or a spoon to mix the ingredients together.

For rounder meatballs, refrigerate the meat mixture before rolling into balls. Also, be sure to create similar-sized meatballs as this will help them to cook evenly.

These take just 20 minutes to bake at 400 degrees. Simply check with a meat thermometer or slice open the largest one to check for doneness. You can also cook the meatballs in a skillet.

Serve with roasted or sauteed veggies and rice for a complete meal.

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Ingredients in Sheet Pan Asian Meatballs

• Ground Turkey
• Onion
• Garlic
• Ginger or Ginger Paste
• Coconut Aminos or Soy Sauce
• Scallions
• Salt and Pepper

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Steps to Make Sheet Pan Asian Meatballs

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, add the ground turkey. Then, use a zester to grate the onion directly over the ground turkey. Next, add the garlic, ginger, coconut aminos, scallions, salt, and pepper. Use clean hands or a spoon to mix until combined. Then, portion and roll into 24 similar-sized meatballs.
3. Place meatballs on a lined baking sheet.  Next, bake for 20-24 minutes. The internal temperature should reach 165 degrees or cut open the largest one to ensure the meat is cooked through.

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Storage & Reheating

Store cooked meatballs in the fridge for 4-5 days. Cooked meatballs can also be frozen for up to 3 months. Simply thaw in the fridge overnight. Reheat the meatballs using the microwave or air fryer.

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