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Shrimp and turkey meatballs on a narrow white plate with a side of dipping sauce

Shrimp and Turkey Asian Meatballs

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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/