Teriyaki Meatballs Recipe
My Turkey Teriyaki Meatballs are a crowd-favorite entree spooned over cooked rice or appetizer with toothpicks to serve. We swap ground turkey for a leaner meatball with all the same flavor and texture. The meatballs are moist and savory with an irresistibly sweet-savory, easy homemade Teriyaki sauc
Foto: Natasha's Kitchen
Ingredients
- 16 oz lean ground turkey
- 1/3 cup panko bread crumbs (or use GF crumbs)
- 1/4 cup green onion (finely chopped)
- 1 large egg
- 1 tsp freshly grated ginger or 1/4 tsp ground ginger
- 1 g arlic clove (pressed or grated)
- 2 tsp toasted sesame oil
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1/4 cup light brown sugar (lightly packed)
- 2 Tbsp hoisin sauce (or use GF hoisin)
- 1 Tbsp soy sauce (or use GF tamari)
- 1/2 Tbsp toasted sesame oil
- 1 medium garlic clove (minced)
- 1/2 tsp fresh ginger or 1/8 tsp ground ginger
- Sesame seeds and green onion for garnish
Steps
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Preheat - Line a 17x12 rimmed baking sheet with parchment or foil. Preheat oven to 400˚F.
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Combine meatball ingredients - in a large bowl: ground turkey, bread crumbs, green onion, egg, fresh ginger, pressed garlic clove, sesame oil, salt and pepper. Use your hands or a spoon to mix just until combined. The mixture should feel moist. If it seems dry, add milk or water, 1 Tbsp at a time.
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Roll meatballs - into 1 1/4" to 1 1/2" balls and bake at 400 for 13-18 mins or until juices run clear or a meat thermometer reads 165˚F. Meanwhile, make the sauce.
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Make Teriyaki Sauce - Simmer the sauce ingredients together in a small saucepan for 3-5 minutes, stirring frequently or until slightly thickened.
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Combine Meatballs and Sauce - Transfer warm meatballs to a mixing bowl, drizzle with warm sauce, and toss to combine. Serve over rice, garnished with chives and sesame seeds if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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