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

Air Fryer Asian Meatballs

If you might have a package of ground turkey you’ll love these meatballs. Cooking meatballs within the air fryer is ideal for those summer days once you don’t need to activate your oven or stove. These easy Air Fryer Asian Meatballs come together quickly and are a one-bowl meal, making them perfect for weekday dinners or meal prep. After all, you’ll be able to use your oven should you don’t have an air fryer. These meatball bowls are full of flavor, loaded with protein, and kid-friendly. More air fryer recipes to try are these Mediterranean Meatballs, Air Fryer Salmon, and Air Fryer Chicken Breast.

Asian Meatball Ingredients

• Binder: A big egg and panko breadcrumbs bind the meat together so it doesn’t collapse.
• Flavor: Minced garlic, grated fresh ginger, scallion whites, and soy sauce make these Asian meatballs taste amazing.
• Ground Turkey: Buy 93% lean ground turkey.
• Rice: Mix brown rice with sesame oil and scallion greens.
• Edamame: Heat two cups of shelled edamame.
• Toppings: Sesame seed, cilantro (optional), and sriracha (optional)

The best way to Make Asian Turkey Meatballs

1. Mix the Meatballs: Crack an egg right into a medium bowl and beat with a fork. Add the panko, garlic, scallion whites, and two tablespoons of soy sauce and mix. Mix within the turkey with a fork, being careful to not overdo it. Roll the mixture into 16 meatballs, about one ounce each. Place them on a
   parchment-lined baking sheet and put aside.
2. Air Fry Raw Meatballs: Spray the air fryer basket generously with oil. Place the meatballs in a good layer, and cook them at 400°F for eight to 10 minutes, turning halfway through.
3. Batch Cooking: If the meatballs won’t all fit, cook them in batches. Cover the primary batch with foil, and if needed, warm them within the air fryer for a minute before serving.
4. Rice: Stir the sesame oil and scallion greens into the brown rice while the meatballs cook.
5. Asian Meatball Bowls: Divide the rice between 4 bowls, and top each with 4 meatballs and a half cup of edamame. Drizzle each with two tablespoons of soy sauce (and sriracha if using) and a sprinkle of sesame seeds and cilantro.

No Air Fryer? No Problem!

Bake the meatballs within the oven at 400°F for 20 minutes.

What to Eat with Asian Meatballs

I like eating these Asian turkey meatballs in a bowl with brown rice, edamame, and sriracha, but you’ll be able to switch things up with whatever you might have.

• Rice: Substitute quinoa, vermicelli, or soba noodles with brown rice.
• Low-Carb Base: Use zucchini noodles, hearts of palm noodles, or cauliflower rice.
• Vegetables: Swap the edamame for bell pepper, cucumber, or avocado. Or try it with this Asian Cabbage Mango Slaw or Sesame Orange Broccoli.
• Sauce: When you don’t like sriracha and wish more sauce on your bowl, drizzle on some hoisin or make this Asian Carrot Ginger Dressing.

The best way to Meal Prep Meatballs

Leftover meatballs are perfect for meal prep. They may keep for as much as 4 days within the fridge or three months within the freezer. You can even double this Asian meatball recipe should you want extra to freeze.

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

To pack the bowls for lunch, store the whole lot in single-serving containers and microwave until warm.

Variations

• Gluten-Free Meatballs: Use gluten-free panko and tamari or coconut aminos as a substitute of soy sauce.
• Poultry: Swap turkey with ground chicken.
• Panko: Regular breadcrumbs will work should you don’t have panko.

More Ground Turkey Meatball Recipes You’ll Love

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Yield: 4 servings

Serving Size: 1 bowl

• Crack the egg right into a medium mixing bowl and beat with a fork.  Add the panko, garlic, ginger, scallion whites, and a couple of tablespoons soy sauce and blend to mix.

• Add the turkey and with the fork, mix to mix, being careful to not over-mix.  Roll mixture into 16 evenly sized meatballs, about 1 ounce each, place on a parchment lined sheet pan and put aside until able to cook. (Thoroughly wash your hands and work surface.)

• Spray the air fryer basket generously with olive oil.

• Add the meatballs in a good layer, cooking in batches if needed, and cook at 400 degrees F for 8-10 minutes, turning halfway through cook time.  If cooking in batches, cover the primary batch in foil and, if needed, add it back to the air fryer for 1 minute to warm before serving.

To assemble bowls:

• While the meatballs are cooking, mix the rice with the sesame oil and scallion greens.

• Add ¾ cup each of rice to 4 bowls.

• Top each with 4 meatballs and ½ cup edamame.

• Drizzle each with 2 teaspoons soy sauce and a sprinkle of sesame seeds then top with sriracha, if using.

Last Step:

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Bake the meatballs within the oven at 400°F for 20 minutes.

Serving: 1 bowl, Calories: 483 kcal, Carbohydrates: 49 g, Protein: 37 g, Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 130 mg, Sodium: 736 mg, Fiber: 11 g, Sugar: 3 g