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Homemade Asian BBQ Turkey Meatballs recipe photo

Asian BBQ Turkey Meatballs

These Asian BBQ Turkey Meatballs are packed with sweet and savory flavors, making them perfect for a quick weeknight meal or a fun gathering!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 cup long grain white rice
  • 2 cups water
  • 1 pinch salt
  • 1 recipe Asian BBQ sauce (homemade or store-bought)
  • 1 package Butterball Frozen Turkey Meatballs
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 1 small zucchini (diced)
  • 1 large egg (beaten)
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce (to taste)
  • 1 to taste pepper
  • 1/2 cup frozen peas
  • 1 tablespoon sesame seeds (for garnish)

Equipment

  • Large pot or rice cooker
  • Large skillet
  • Mixing Bowl
  • Cooking spoon
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Start by rinsing the long grain white rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until all the water is absorbed. Once cooked, fluff the rice with a fork and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until they become translucent. Then, add the diced zucchini and continue to sauté for an additional 3-4 minutes, until the zucchini is tender. Stir in the frozen peas and cook for another minute. Remove the vegetables from the skillet and set aside.
  3. In the same skillet, add the Butterball Frozen Turkey Meatballs. Cook them according to the package instructions until they are heated through, about 10-12 minutes. Once cooked, pour in your Asian BBQ sauce, and let the meatballs simmer for an additional 2-3 minutes.
  4. In a mixing bowl, combine the beaten egg, sesame oil, soy sauce, and pepper. Add the cooked vegetables to this mixture and stir to combine. Fold in the cooked turkey meatballs with BBQ sauce, ensuring everything is evenly coated.
  5. To serve, place a generous scoop of fluffy rice on plates, and top it with the Asian BBQ turkey meatball mixture. Garnish with sesame seeds for an added crunch and flavor.

Notes

  • Rinse the rice to ensure it cooks fluffy and not sticky.
  • Feel free to swap in seasonal vegetables like bell peppers.
  • For a spicier kick, add sriracha to your sauce.
  • These meatballs can be made ahead and stored in the fridge for up to 3 days.
  • They freeze well; store in an airtight container for up to 3 months.