Air Fryer Asian Turkey Meatballs

Air Fryer Asian Meatballs made with ground turkey, rice, and edamame are a healthy idea for dinner or lunch, and great for meal prep!

Air Fryer Asian Meatballs

If you have a pack of ground turkey you will love these meatballs. Cooking meatballs in the air fryer is perfect for those summer days when you don’t want to turn on the oven or stove. These easy air fryer Asian meatballs come together quickly and are a meal in a bowl, making them perfect for weekday dinners or meal prep. Of course you can use the oven if you don’t have an air fryer. These meatball bowls are packed with flavor, high in protein, and kid-friendly. Other air fryer recipes to try are these Mediterranean meatballs, air fryer salmon, and air fryer chicken breast.

Ingredients for asian meatballs

• Binder: A large egg and panko breadcrumbs bind the meat together so it doesn’t fall apart.
• Taste: Minced garlic, grated fresh ginger, shallot whites and soy sauce make these Asian meatballs extraordinary.
• Free range turkey: Purchase 93% lean ground turkey.
• Rice: Combine brown rice with sesame oil and spring onions.
• Soybeans: Heat two cups of shelled edamame.
• Condiments: Sesame seeds, coriander (optional), and sriracha (optional)

How to make Asian Turkey Meatballs

1. Mix the meatballs: Crack an egg into a medium bowl and beat it with a fork. Add the panko, garlic, shallot whites and two tablespoons soy sauce and combine. Mix the turkey with a fork, being careful not to overdo it. Roll the mixture into 16 patties, about an ounce each. Put them on a
   parchment-lined baking sheet and set aside.
2. Air Fried Raw Meatballs: Spray the air fryer basket liberally with oil. Place the meatballs in an even layer and cook them at 400F for 8 to 10 minutes, turning them halfway through.
3. Batch cooking: If the meatballs don’t all fit, cook them in batches. Cover the first batch with foil and, if needed, heat them in the air fryer for a minute before serving.
4. Rice: Mix the sesame oil AND shallot in the brown rice while the meatballs cook.
5. Asian Meatball Bowls: Divide the rice into four bowls and add four patties and a half cup of edamame to each. Drizzle each with two tablespoons of soy sauce (and sriracha if using) and a sprinkle of sesame and coriander seeds.

No air fryer? No problem!

Bake the meatballs in the oven at 400F for 20 minutes.

What to eat with Asian meatballs

I love eating these Asian Turkey Meatballs in a bowl with brown rice, edamame, and sriracha, but you can switch things up with what you’ve got.

• Rice: Substitute quinoa, vermicelli or soba for brown rice.
• Low Carb Base: Use zucchini noodles, hearts of palm paste or cauliflower rice.
• Vegetables: Swap the edamame for bell pepper, cucumber or avocado. Or try it with this Mango Asian Kale or Orange Sesame Broccoli.
• Sauce: If you don’t like sriracha and want more sauce for your bowl, add some hoisin or make this Asian dressing with carrots and ginger.

How to make meatballs

Leftover meatballs are perfect for meal prep. They keep for up to four days in the refrigerator or three months in the freezer. You can also double this Asian meatball recipe if you want to freeze more.

• Flash freeze them on a parchment-lined baking sheet first so they don’t stick together.
• Once frozen, transfer them to a zip lock bag or freezer-safe container.
• Thaw them in the refrigerator overnight before eating, or microwave them straight from frozen.

To make lunch bowls, store everything in single-serving containers and microwave until hot.

Variations

• Gluten Free Meatballs: Use gluten-free panko and tamari or coconut aminos instead of soy sauce.
• Poultry: Swap the turkey for ground chicken.
• panko: Regular breadcrumbs will work if you don’t have panko.

More ground turkey meatball recipes you’ll love