Hoisin Turkey Meatballs


Happy Monday - Today I am sharing an all-time favourite, Hoisin Turkey Meatballs. This is one of those recipes that I have made so many times and every one the tries them falls in love, and always want the recipe. What I love about it the most is that it’s a super versatile dish - It is perfect served over rice as a main dish, or as a one-bite appetizer for your finger food parties. If you're going to serve them as small bites just roll them smaller and reduce your cooking time by a few minutes.

What makes these meatballs extra good is the combination of a bit of heat, cilantro and lime infused hoisin. Plus, they are made with Turkey, so they are low in fat and a nice change to the traditional beef or pork meatball. I think this dish is perfect for fall because it’s cozy without being overly heavy and saucy, which is what I tend to like to eat more when it’s cold outside.

Now the most important part about this recipe is the “sauce” that you dip these delicious little meatballs in. It’s key that you add in the cilantro and lime juice because straight hoisin just wouldn’t do. It’s those extra flavours that bring these all together and make everyone want to know exactly what is in these little beauties.

So next time you want something full of flavour that is oh so satisfying this is it - you will find yourself making them again and again because they are just that good!


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 4


1 lb ground turkey

2 tbsp soya sauce

1 tbsp sesame oil

2 tsp grated ginger

1/2 tsp red pepper flakes

1 tsp sugar

1 tbsp corn starch

2 green onions + more to garnish

1/4 cup hoisin sauce

1/4 cup fresh cilantro

1 tbsp lime juice

sesame seeds to garnish


Preheat oven to 400. In a large bowl combine ground turkey, soya sauce, sesame oil, freshly grated ginger, red pepper flakes, sugar, cornstarch and finely chopped green onions. Once everything is well mixed form into 1 inch balls and place on a cookie sheet. Bake for 17-22 minutes or until internal temperature reaches 165.

While the meatballs are cooking combine hoisin, cilantro and lime juice.

Once the meatballs are full cooked remove from the oven then dip in the hoisin sauce, being sure each meatball is fully coated.

Serve over rice and sprinkle with additional green onions and sesame seeds.


Rosemary Parmesan Meatballs

The combination of rosemary + parmesan in these meatballs is a great flavour combination. Switch up the traditional Italian meatball with this yummy version!


Since tomorrow is International Meatball Day (and we all know I love a theme), this weekend is Meatball Weekend! So I don’t know about you, but generally, when I think of meatballs I automatically think of spaghetti and tomato sauce - but full disclosure, that’s not my favourite way to eat them.

So while I was thinking about meatball flavours, I decided I wanted to switch things up a bit and do something new. I love the flavour of rosemary so of course, that is where my mind naturally went to. It is one of the herbs that I think pairs with so many things and I almost always have it on hand. There are a lot of herbs that are really good dried, but I think rosemary is far more superior fresh.

Now while these might not be a traditional Italian style meatball it does still require cheese, and parmesan is great because it adds the saltiness that every meatball needs. And speaking about what every meatball needs - sauce. This is a gravy-style sauce which is great served over egg noodles, mashed potatoes, or anything you love. So go ahead and indulge in meatballs this weekend!


prep time 15 minutes

cook time 45 minutes

total time 1 hour

servings 4


1 lb ground pork

1/2 tbsp rosemary finely chopped

1/2 cup grated parmesan

4 cloves of garlic

1/2 tsp salt

1 tsp pepper

1 tbsp mustard

1/2 cup panko bread crumbs

1/2 red onion

1 tbsp butter

2 tbsp flour

2 cups beef stock

1/2 cup sour cream

1/2 tsp garlic salt


In a large bowl combine ground pork, rosemary, chopped garlic, salt, 1/2 tsp of pepper, mustard + panko. Form into 1-inch meatballs and set aside.

Preheat oven to 350. Heat a large oven-safe frying pan until very hot then add in meatballs and cook until each side is browned. Transfer the frying pan into the oven and bake for 25 minutes or until internal temperature of the meatballs reaches 165 degrees.

Carefully remove the meatballs from the pan and set aside. To the pan add butter and allow to melt over medium heat then add in onions and sauté for 3-4 minutes or until softened. Sprinkle in flour and allow to cook for 1 minute. Pour in the beef stock and whisk so that the flour is fully combined.

Using a wooden spoon stir being sure to scrape the bottom of the pan as you go. Once thickened whisk in sour cream, remaining 1/2 tsp pepper and garlic salt. Return the meatballs to the sauce then serve immediately.