Asian BBQ Turkey Meatballs (2024)

4 from 1 vote

17 comments

August 28, 2013

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I was compensated to develop this recipe and write this post on behalf of Butterball. Although I received product to review, my opinions expressed here are completely my own.

So, I’m a Mom. This is something we all know. I have a 4 year old and a 3 1/2 month old baby. Said baby is unpredictable.

Actually, both my babies are unpredictable. Such is life.

On days when they’re in a funk, I love being able to whip out a recipe like these Asian BBQ Turkey Meatballs with Zucchini Fried Rice without spending much time in the kitchen. It’s fast, simple and delicious. Especially fast if you have your Asian BBQ sauce premade and waiting for you in the fridge. {This is a condiment I make myself and always have on hand-just like my Roasted Red Pepper Dip and Favorite Salad Dressing.} Extra extra fast if you’re using some Butterball Frozen Turkey Meatballs! You guys, I love these meatballs! They are moist and tender little dudes that will pick up any flavor you cook them with. Perfect for spaghetti and meatball night!

I ended up serving these Asian BBQ Turkey Meatballs with a little rice fried up with onion, zucchini, peas, soy sauce, egg, and sesame oil. Really tasty and only adds on an extra 7 minutes or so. Sound good? GREAT! Here are all the details:

Start by getting a bag of these Butterball Turkey Meatballs. They’re frozen, but completely cooked! You just have to heat and serve.Here’s what they look like on the inside. Frozen, but you can see they’ve been browned and everything! Put these into a deep skillet.Now, grab some Asian BBQ sauce. This is my homemade version that I make in large batches and always have on hand. It’s great over stir fry, grilled chicken and these meatballs!Pour a good amount of this over the frozen meatballs, cover with a lid and heat for about 10 minutes over medium heat, stirring occasionally. The meatballs get glazed in the sauce and heat up perfectly! Then once these are done, you can fry up some rice with a little onion, zucchini and peas and that’s dinner!My husband LOVED these. He’s a bit of a sweet meat fan. And, actually, so is my 4 year old too! She passed on the rice but couldn’t get enough of these itty bitty meatballs! LOVE them- and I’m turning my whole family into Turketarians!

If you’re looking for a quick dinner, give these a whirl tonight! Or check out the free Butterball Cookbook Plus app for more recipe ideas and Instagram for behind-the-scenes look at all things turkey.

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4 from 1 vote

Ingredients

▢ 1 cup long grain white rice
▢ 2 cups water
▢ pinch of salt
▢ 1 recipe Asian BBQ sauce
▢ 1 package Butterball Frozen Turkey Meatballs
▢ 2 tablespoons olive oil
▢ 1 small onion diced
▢ 1 small zucchini diced
▢ 1 egg beaten
▢ 1 tablespoon sesame oil
▢ soy sauce to taste, I used about 3 tablespoons
▢ pepper to taste
▢ 1/2 cup frozen peas
▢ sesame seeds for garnish

US Customary - Metric

Instructions

Start by making the rice: pour rice, water and salt into a small pot. Cover, bring to boil, then reduce to simmer. Cook 20 minutes or until rice is completely cooked.
While rice is cooking, pour meatballs and Asian BBQ sauce into a deep skillet. Heat over a medium flame until meatballs are defrosted and hot, stirring as you go. Cover to keep warm and reduce heat to low.
To finish the rice, heat olive oil over medium high heat. Saute onions and zucchini for 2 minutes or until they start to soften slightly. Stir in rice. Push the rice to the side of the pan. Scramble the egg on the other side of the pan and stir into the rice. Stir in sesame oil, soy sauce, pepper and peas. After cooking another 2 minutes, the rice should be ready.
Serve hot meatballs and sauce over rice.

Nutrition

Course: Dinner

Cuisine: Asian

Keyword: bbq turkey meatballs, Zucchini Fried Rice