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baked turkey rice meatballs in a deep white bowl

Asian Turkey Rice Meatballs

These oven baked kid-friendly turkey and rice meatballs are the perfect iron-rich finger food for your baby, children of all ages, and adults!
5 from 36 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 22 meatballs


  • 1 pound lean ground turkey (can use beef, chicken, or pork)
  • 3/4 cup cooked rice, see note
  • 3 teaspoons sesame oil
  • 3/4 cup finely chopped vegetables of choice (I used broccoli, carrots, spinach)
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded cheese, optional


  • Heat oven to 350F. Lightly oil a baking sheet or line with parchment paper.
  • Add the veggies to a food processor and pulse until finely chopped. You can also do this by hand.
  • Heat 1 teaspoon of sesame oil in a skillet over medium-high heat and cook vegetables until softened, about 5 minutes. Transfer to a large bowl. 
  • Add the rice, remaining sesame oil, garlic powder, and cheese. Combine until well-incorporated. If the rice (or whatever grain you're using) is too hard then microwave briefly to soften.
  • Add the turkey and mix gently using hands (don’t overwork the meat!) . Working with wet hands, shape into small-sized balls. I highly recommend using an ice cream scooper.
  • Place on baking sheet. In a small oven-safe dish(es), add some water and place in the pan alongside the meatballs.
  • Bake for 20 minutes, flipping halfway through.


  • Combine all the ingredients before adding the ground turkey. This will allow you to gently mix in the meat.
  • Don’t overwork the meat. Your hands are seriously the best tools for mixing meatballs. You just want to mix until everything is combined. Otherwise, the meatballs will turn out really tough, especially since you're working with lean meat.
  • I recommend using a small ice cream scooper to make them the same size.
  • When shaping the balls, work with slightly wet hands to prevent them from sticking to your hands. Otherwise, you may accidentally overwork them. 
  • Store in an airtight container for 3-5 days in the fridge.
  • Freeze for up to 3 months. I personally flash freeze all my baked goods.


Calories: 35kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Sodium: 12mg
Course Appetizer, Main, Side Dish
Cuisine Asian
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