Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shrimp and turkey meatballs on a narrow white plate with a side of dipping sauce.

Shrimp and Turkey Asian Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Shrimp and Turkey Asian Meatballs are a fantastic twist on the traditional meatball appetizer. They're so perfect to serve at cocktail hour during the holiday season!

  • Total Time: 45 min
  • Yield: 20 meatballs 1x

Ingredients

Units Scale
  • 1/2 pound uncooked shrimp, peeled and finely chopped
  • 1 pound ground turkey
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 3 green onions, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small carrot, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon canola oil

Dipping Sauce

Instructions

  1. Preheat oven to 400 degrees. In a large mixing bowl combine turkey, shrimp, garlic, shallots, onions, ginger, carrots, red pepper flakes, egg, salt, pepper, and bread crumbs until thoroughly mixed. Form into 2-inch balls and place on baking tray lined with waxed paper.
  2. Heat canola oil in a heavy, oven-proof skillet or cast iron pan on high heat. Brown meatballs in skillet on both sides, about 2 minutes, and place skillet in hot oven for 10 more minutes until cooked through. Remove and serve immediately with dipping sauce.
  3. To make dipping sauce: Whisk together chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh cilantro. Serve along side the meatballs.

Notes

  • Using a food processor to finely chop the shrimp will make your life so much easier! You’ll thank me later! 😉
  • Using a small cookie scoop to form the meatballs will help to make the balls even.
  • Make sure to spray the tops of the meatballs so they get golden brown when cooking in the oven. I put the oven on broil for the last few minutes to help that browning process along.
  • To make this appetizer gluten-free, use gluten-free Panko bread crumbs and gluten-free soy sauce.
  • The meatballs can be made ahead a day in advance. Refrigerate overnight. Or freeze for up to two months.
  • Author: Asian Caucasian
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Category: Appetizer
  • Method: Stove Top & Oven
  • Cuisine: Asian Fusion
  • Diet: Low Calorie

Nutrition

  • Serving Size: Meatballs
  • Calories: 140
  • Sugar: 2 g
  • Sodium: 263.7 mg
  • Fat: 5.8 g
  • Carbohydrates: 6.8 g
  • Protein: 15.2 g
  • Cholesterol: 86.4 mg

Find it online: https://asianinspiredeats.com/shrimp-and-turkey-asian-meatballs/