Quick Miso-Glazed Turkey Meatballs

Name: Quick Miso-Glazed Turkey Meatballs
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1¼ lb (570 g) ground turkey (93/7 or 85/15 blend), at room temperature; ½ cup (60 g) panko breadcrumbs; 1 large egg, lightly beaten; 2 tbsp (36 g) white or yellow miso paste; 1 tbsp (9 g) fresh ginger, finely minced; 3 scallions, thinly sliced (white and light green parts), divided; ½ tsp (3 ml) soy sauce or tamari; 1½ tbsp (22 ml) vegetable or neutral oil; 3 tbsp (45 ml) mirin; ¼ cup (60 ml) water; ½ tsp (2½ ml) rice vinegar; ½ tsp (3 g) kosher salt; to taste freshly ground black pepper; 1 tbsp (9 g) white or black sesame seeds (optional)

From the MyKitchenBank Kitchen

Pan-fried turkey meatballs glazed with a savory-sweet miso and mirin sauce, brightened with fresh ginger and scallions. These Japanese-inspired meatballs are tender, flavorful, and ready in 30 minutes. Serve over rice or as appetizers.

Prep: 12 min
Cook: 15 min
Wait: 3 min
Total: 30 min
Makes: About 24 meatballs (4 servings as a main course, 6–8 as appetizers)

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Steps

Before you start

Have all ingredients measured and prepped before you form the meatballs, so they cook right away and stay tender
Use ground turkey at room temperature so it binds better and the meatballs hold their shape
Line a plate with paper towels to drain cooked meatballs

1
Mix meatball base
- In a large bowl, combine ground turkey, panko, beaten egg, 1 tbsp (9 g) of the minced ginger, 2 tbsp (about 6 g) of the white and light green scallion parts, miso paste, soy sauce, salt, and black pepper.
- Mix gently with your hands until just combined—do not overmix or the meatballs will be dense.
- The mixture should hold together but feel tender.
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Ready when: Mixture just combines and holds together when squeezed gently
Tip: Don't compress or fold the mixture excessively; overworking makes meatballs tough and dense.
2
Form meatballs
- Using a 1-tbsp (15 ml) scoop or spoon, form the mixture into 24 small meatballs about 1 inch (2.5 cm) in diameter.
- Place them on a parchment-lined plate or cutting board.
- Work quickly and gently; chill the meatballs for at most 2 minutes if needed before cooking, as a long rest dries the surface.
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Ready when: All meatballs formed into uniform 1-inch rounds
Tip: Use your hands and work at a steady pace; cold meatballs are harder to shape smoothly.
3
Heat skillet and cook meatballsOven 165°F / 75°C
- Heat 1.5 tbsp (22 ml) vegetable oil in a 12-inch (30 cm) nonstick or cast-iron skillet over medium-high heat until shimmering, about 1–2 minutes.
- Working in batches if needed to avoid crowding, carefully add meatballs and cook undisturbed for 2 minutes until the bottoms are browned.
- Shake the pan or use a spatula to turn each meatball and cook for 2 more minutes until the opposite side is browned and they're mostly opaque (internal temperature 165°F/74°C).
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Ready when: Meatballs have a golden-brown crust on all sides and an instant-read thermometer reads 165°F (74°C)
Tip: Don't move meatballs in the first 2 minutes; let them develop a crust undisturbed for better browning.
4
Make glaze
- In a small bowl, whisk together mirin, water, rice vinegar, and the remaining 1 tbsp (9 g) ginger until smooth.
- The glaze should be pourable and slightly sweet.
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Ready when: Glaze is smooth and evenly mixed
5
Coat and glaze meatballs
- Pour the glaze over the cooked meatballs in the skillet and stir gently to coat all sides.
- Reduce heat to medium-low and simmer for 2–3 minutes, gently stirring often, until the glaze thickens slightly, clings to the meatballs, and the raw edges no longer look wet.
- The sauce should be glossy and coat the back of a spoon lightly.
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Ready when: Glaze is thick and glossy, clinging to meatballs, and no liquid pools at the bottom of the pan
Tip: Stir often to prevent the glaze from burning on the bottom; if it starts to stick, lower the heat and add 1 tbsp water.
6
Garnish and serve
- Transfer meatballs and glaze to a serving bowl or plate.
- Top with the remaining sliced scallions and sesame seeds if using.
- Serve immediately over steamed rice, with noodles, or as appetizers with a dipping sauce.
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Tip: Add scallions and sesame just before serving so they stay crisp and bright.

Good to know

Tips

For extra flavor, toast the sesame seeds lightly in a dry skillet over medium heat for 1 minute before sprinkling them on, which deepens their nuttiness.
If your glaze reduces too quickly or begins to brown, lower the heat further or stir in 1 tbsp (15 ml) water. The goal is a glossy coating, not a thick jam.
Serve with steamed short-grain rice, rice noodles, or even on a bed of fresh cucumber slices with more scallions for a lighter option.
To make this spicier, add 0.5 tsp (2 g) of finely minced fresh chili or a pinch of togarashi (Japanese chili powder) to the meatball mixture.

Make ahead

Uncooked meatballs can be formed up to 2 hours ahead, covered loosely on a plate in the fridge, and cooked straight from the cold. The finished meatballs keep in the fridge for up to 3 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes, adding a splash of water if the glaze has dried.

Storage & reheating

Room temperature: up to 1 hour (not recommended). Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (freeze after glazing on a tray, then transfer to a freezer bag). Reheat from frozen in a 325°F (163°C) oven for 12–15 minutes until warmed through.

Substitutions

ground turkey (93/7 or 85/15 blend) → Ground chicken (85/15 blend) or ground pork. Chicken will be slightly leaner and more delicate; pork will be richer. Both cook in the same time and reach the same safe internal temperature (165°F/74°C).
white or yellow miso paste → Red miso paste. Use the same amount. Red miso is deeper and more savory; the meatballs will be darker and more earthy.
mirin → Honey or agave syrup. Use 2 tbsp (30 ml) honey or agave instead of 3 tbsp mirin. The glaze will be less floral but still sweet and glossy.
panko breadcrumbs → Fine breadcrumbs or crumbled soft white bread. Use the same weight. The texture will be slightly denser, but the meatballs will still be tender if you don't overmix.