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These turkey teriyaki meatballs are juicy and and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature seals in the natural juices and produces wonderfully soft meatballs that are healthier than frying. You can easily double this recipe to feed a crowd.
This recipe was sponsored by Reynolds®. We are so thrilled to be working with Reynolds again. You can see this recipe on their endless table! Read on to see how Reynolds made (preparation, clean-up and storing) this recipe a breeze!
Ingredients for Teriyaki Meatballs:
16 oz lean ground turkey
1/2 cup panko bread crumbs
1/4 cup green onion, finely chopped
1 large egg
1 tsp freshly grated ginger or 1/4 tsp ground ginger
1 garlic clove, pressed
2 tsp sesame oil
For the Teriyaki Sauce:
1/4 cup light brown sugar, lightly packed
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1 medium garlic clove, minced
1/2 tsp fresh ginger or 1/8 tsp ground ginger
To serve Teriyaki Meatballs:
Sesame seeds and green onion for garnish
How to Make Teriyaki Meatballs:
1. Line a 17×12 rimmed baking sheet with Reynolds Wrap® Parchment paper or foil. Pre-heat oven to 400˚F.
2. Combine meatball ingredients in a large bowl: 16 oz ground turkey, 1/2 cup bread crumbs, 1/4 cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined.
3. Roll into 1 1/4″ to 1 1/2″ meatballs and bake at 400 for 10 to 12 mins or until juices run clear or a meat thermometer reads 170˚F. Meanwhile, make the sauce.
4. Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened.
5. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
How to Store Leftover Teriyaki Meatballs:
Shortcut: To store leftover teriyaki meatballs, wrap them in foil and refrigerate.
Teriyaki Meatballs Recipe
Ingredients
For the Meatballs:
- 16 oz lean ground turkey
- 1/2 cup panko bread crumbs
- 1/4 cup green onion, finely chopped
- 1 large egg
- 1 tsp freshly grated ginger or 1/4 tsp ground ginger
- 1 garlic clove, pressed
- 2 tsp sesame oil
For the Teriyaki Sauce:
- 1/4 cup light brown sugar, lightly packed
- 2 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1 medium garlic clove, minced
- 1/2 tsp fresh ginger or 1/8 tsp ground ginger
To serve:
- Sesame seeds and green onion for garnish
Instructions
- Line a 17x12 rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Pre-heat oven to 400˚F.
- Combine meatball ingredients in a large bowl: 16 oz ground turkey, 1/2 cup bread crumbs, 1/4 cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined.
- Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 for 10 to 12 mins or until juices run clear or a meat thermometer reads 170˚F. Meanwhile, make the sauce.
- Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened.
- Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These are so yummy over fluffy white rice. I hope you make and love these teriyaki turkey meatballs.
P.S. Make sure to check out Reynolds Endless Table on Instagram – it’s pretty awesome!
I don’t know why my meatball got stucked on the aluminum foil 😩
Hi Bea, I haven’t had that experience, but I’d be happy to troubleshoot the best I can not being there in person to see the outcome. If it keeps happening you may need to grease the foil, but I would also recommend ensure your oven doesn’t run too hot causing them to burn on to the foil. I hope that helps.
This has been a family favorite for the last 3 years I believe. I had to refer back to the recipe quickly and caught myself reading the comments… My picky little boys LOVE this dinner and request it often! It’s in our weekly dinner rotation- thanks for the awesome recipe!
You are so very welcome, Mary! I’m glad it’s being enjoyed.
Would love to try these for my daughter’s visit in September! Can I make them now and freeze them?
Hi Nadia! I haven’t tried freezing them, but I think that would work to pre-cook and then freeze them. If freezing raw, I would thaw completely in the fridge before baking and add the sauce to the cooked meatballs per the recipe.
These are amazing. My whole family loved them. I served them with white rice and roasted broccoli.
That is the best when the family loves what we moms make. That’s so great!
How does this recipe not have a thousand 5-star reviews? Made this with half pork and half 80/20 beef. Soooo tender. Best of all, the sauce wasn’t too sweet! Some recipes call for honey, ketchup and soy sauce for the sauce and this recipe is just SO much better. Definitely going on repeat.
Thank you so much for your awesome review, Lena! Just like you, we absolutely love this recipe!
These are delicious!!! If you love teriyaki flavour, I highly recommend you give these a try. I will definitely make again and again, and would serve these as an appetizer (maybe with the crispy wings and spring rolls).
This is my fav go to for mid week or easy Sunday dinner. I always make sure i have a pack of ground turkey on hand incase i need to make my teriyaki meatballs. I love this recipe i have been using it for atleast a year.
“Store leftovers”
Very funny! I’ve made this a bunch of times and there’s never, ever leftovers!
That’s when you know they’re good! you may need to make a double batch next time just to make sure you have some leftovers.
Cooked this last night & my partner, who is a chef, asked when am I going to open a restaurant! Lol! Huge thanks for this recipe, Natasha! Some adjustments I made: Firstly, I used minced chicken. Since I didn’t have spring onion, I also minced and used regular white onion. The meatballs still turned out good. I added broccoli, but had to boil them separately first. Didn’t have brown sugar in hand, so I opted for white sugar (used less). I doubled the sauce but found that it’s thick so I proceeded to add around 50-60ml of water. 🙂 Paired this with rice. Very yummy! Thank you 🙂
That’s great, Gem! I’m so glad to hear that it was enjoyed!
Whereas this is a good recipe, there is no way to find out the nutritional information which is critical for my medication management.
Hi Janet, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient!
Awesome recipe! Tried this recipe with minced chicken and it turned out really good. I added a little bit more soy sauce as I wasn’t sure if the saltless meat would turn out well. After this, I mixed the meatballs with my chow mein noodles. I only had white sugar as well. Thanks Natasha!
Nice to know that you enjoyed this recipe using minced chicken too1 Thanks a lot for sharing.
These came out great! I had to add a little more cook time to mine, about 5 extra minutes. Personally, I think the meatballs needed a little salt added. Even though the soy & hoisin sauce are salted, I think it still needed a touch. Regardless, yummy recipe! Thanks!
I want to make these in a crockpot for my relatives graduation party.
How much sauce should I make for approximately 5lbs of meatballs? I have already precooked your meatballs (beef and pork mix) and frozen them.
Hi Lisa! I have not tested these in a crock pot. The sauce in this recipe is written for 16 ounces (1lb) of meat. I hope that helps with your calculations.
Thank you so much! I will let you know how it goes. Excited to try them!
I made these with ground beef. I would not change a thing! They were delicious! I would definitely make small ones and use as an appetizer.
That’s awesome, Patti! Thank you for your wonderful review!
What can I substitute for the hoisin sauce? Would love to try these but have no hoisin.
Hi Claire, this recipe truly is the best with hoisin sauce, and while I haven’t tried a substitute, here’s what one of our readers shared: “Made these and substituted the hoisen sauce for regular bbq sauce+ another tablespoon of soy sauce and a squirt of siracha .. I have no idea how close it was to the original recipe, but it was amazing. Thankyou. I always come to your site for dinner inspiration.yum.” I hope that helps.
I’ve made this recipe 5 times now. Definitely good enough for company or when a friend needs a meal delivered. Yummmmmmmmm
Nice to know that you enjoyed this, Jenn!