Teriyaki Meatballs Recipe

These Turkey Teriyaki Meatballs are juicy and and flavorful with a homemade teriyaki glaze. Teriyaki meatballs are a quick and easy dinner idea.

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

These Turkey Teriyaki Meatballs are juicy and and flavorful with a homemade teriyaki glaze. Teriyaki meatballs are a quick and easy dinner idea.

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.

Teriyaki Meatballs Recipe-8

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.

Teriyaki Meatballs Recipe-4

4. Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened.

Teriyaki Meatballs Recipe-9

5. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

These Turkey Teriyaki Meatballs are juicy and and flavorful with a homemade teriyaki glaze. Teriyaki meatballs are a quick and easy dinner idea.

How to Store Leftover Teriyaki Meatballs:

Shortcut: To store leftover teriyaki meatballs, wrap them in foil and refrigerate.

These Turkey Teriyaki Meatballs are juicy and and flavorful with a homemade teriyaki glaze. Teriyaki meatballs are a quick and easy dinner idea.

Teriyaki Meatballs Recipe

4.84 from 18 votes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
These turkey teriyaki meatballs are juicy and and so flavorful with a homemade teriyaki glaze. Try them over a bed of steamy rice or with toothpicks as an appetizer.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$10
Servings: 28 meatballs (serves 4 for as a main dish)

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

  1. Line a 17x12 rimmed baking sheet with Reynolds Wrap® Aluminum 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.

Recipe Notes

Shortcut: To store leftover teriyaki meatballs, wrap them in foil and refrigerate.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These Turkey Teriyaki Meatballs are juicy and and flavorful with a homemade teriyaki glaze. Teriyaki meatballs are a quick and easy dinner idea.

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!

These Turkey Teriyaki Meatballs are juicy and and flavorful with a homemade teriyaki glaze. Teriyaki meatballs are a quick and easy dinner idea.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Elissa
    November 11, 2018

    I love the sauce but had two problems with the meatballs. Truth be told I cut in some very tiny pieces of pineapple for added sweetness; other than that use the recipe as written. My problems were 1) the meatballs fall apart when I removed them from the oven, and
    2) the mouth feel was rather gritty and left a filmy feeling coating.

    I’m not sure how much of my problem was my pineapple modification and how much the recipe but is there a trick to holding them together? Reply

    • Natasha
      November 11, 2018

      HI Elissa, I haven’t had that experience with this recipe so I suspect it was due to modifications. When I made these, they kept together without any issues. I suggest making the recipe as written since I haven’t tried that add-in. A “gritty” or “filmy” texture is also strange. Was the ground turkey fresh and not cooked while partially frozen? Cooking partially frozen meat can cause texture issues. Reply

  • Nikki
    September 14, 2018

    Best. Meatballs. Ever!!!! Juicy and flavorful. And I plan to use the teriyaki sauce in all different kinds of dishes. Keep sharing! 🙂 Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Nikki! This made my day! Thank you so much for this awesome review!! Reply

  • Dina
    July 12, 2018

    Could these be frozen? Reply

    • Natasha
      July 12, 2018

      Hi Dina, I haven’t tried freezing, 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. Reply

  • Kandis Powers
    June 23, 2018

    Would you be able to cook these in the crockpot. Or maybe make them before and keep them warm in the crock pot for potluck /hosting events Reply

    • Natashas Kitchen
      June 23, 2018

      I haven’t tested that but I think it could work to reheat/ keep them warm in a crockpot. If you experiment, let me know how you liked the recipe. 🙂 Reply

  • Fizza
    June 4, 2018

    Will chicken work? Reply

    • Natashas Kitchen
      June 4, 2018

      Yes, ground chicken would probably taste even better, particularly ground chicken thigh meat 🙂 Reply

  • Kseniya
    April 20, 2018

    These turned out great! I love how fast, inexpensive, and so yummy these meatballs are. In my past experience, ground turkey would always turn out dry, but these were very juicy. Thank you for all the work you do. Being able to get amazing recipes for free, how great is that! Reply

    • Natasha's Kitchen
      April 20, 2018

      You’re welcome Kseniya! I’m happy to hear how much you love this recipe. Thanks for following and sharing your excellent review! Reply

  • Mario
    February 28, 2018

    Could it be ground beed instead turkey?? Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Mario, ground beef will give you a slightly different flavor profile and beef tends to be a little more dry in meatballs but I think you could make it work. Reply

      • Jane Simek
        March 17, 2018

        When making beef meatballs, I add freshly pre-cooked jasmin rice. The rice helps to make them moist. Reply

        • Natasha's Kitchen
          March 17, 2018

          Great tip Jane, thanks for sharing! Reply

      • Jane Simek
        March 17, 2018

        I have never heard of hoisin sauce. I wonder what it is made of and how it tastes. Would you say that it is necessary or could it be skipped? Reply

        • Natasha
          natashaskitchen
          March 17, 2018

          Hi Jane, it is like a sweet, thick teriyaki sauce. There are recipes for homemade hoisin sauce online but it seems easier and less expensive to purchase it unless you need large quantities of it. Reply

  • Helyn
    January 29, 2018

    Do you ever make anything that isn’t amazing? just curious!! Made this Sunday, part 2 of Natasha’s kitchen weekend. Made a double recipe..mercifully…thought would have leftovers.. and I tripled the sauce..as my son was coming and likes sauce… Supreme hit.. and son took everything home for himself.. after lunch.. Perogies for supper that night …lol THanks again.. Reply

    • Natasha's Kitchen
      January 29, 2018

      You’re welcome Helyn! You’re too sweet, lol! I’m glad to hear how much you love the recipe. Thanks for following and sharing your fantastic review! Reply

  • Jenny
    December 27, 2017

    I have made this recipe several times and it is always a big hit. I would like to make it as an appetizer for a New Year’s Eve party. I work the 2 days before the party and would love to make them ahead of time. Do you think baking them and leaving them in tha fridge for 2-3 days would work. My idea is to then combine the meatballs and sauce in a slow cooker to heat them up. Please let me know your ideas, I know you are a pro at hosting 🙂 Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Jenny, I haven’t tried them that way but it does sound nice! You might need to add a little more sauce if reheating in the slow cooker. Also, side note: I haven’t hosted for almost 2 years (living with my parents while house hunting/ building a house). I’m so excited for hosting again in 2018!! 🙂 Reply

  • Lori
    November 8, 2017

    Delicious! A huge hit in our home. I did reduce the amount of sugar, halved the amount, but kept everything else the same. Amazing flavour! In my “keeper” recipes. Thank you Natasha! Reply

    • Natasha's Kitchen
      November 8, 2017

      My pleasure Lori! I’m happy to hear how much you love the recipe! Thanks for sharing your fantastic review! Reply

  • Lorraine
    November 6, 2017

    Wow Natasha this teriyaki sauce is amazing. Add it to steak and asian veggie stir fry last night and it was a huge hit. Have made the meatballs before too and they are awesome. Love your recipes. Reply

    • Natasha's Kitchen
      November 6, 2017

      What a great suggestion! I’m glad you love the recipe Lorraine! Thanks for sharing your great review with other readers! Reply

  • Sherry
    June 27, 2017

    These meatballs are wonderful. Made them several times. Would not change it. But I do triple the sauce as we really really love it. Thank you for a great yummy recipe. Reply

    • Natasha's Kitchen
      June 27, 2017

      You’re welcome Sherry! I’m so glad everyone loves the recipe! Thanks for sharing your fantastic review! Reply

  • Bob smith
    June 22, 2017

    you go girl! Reply

  • Marissa
    February 10, 2017

    Is there any alternative to pressed garlic?? Would minced do the job?. Thanks Reply

    • Natasha
      natashaskitchen
      February 10, 2017

      Yes, you can finely mince the garlic if you prefer 🙂 Reply

  • Nadia
    January 13, 2017

    Natasha, if I wanted to make these a day ahead of time, should I coat the meatballs with the sauce right away or do it the day of? Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      Hi Nadia, I think you could do it either way. I coated with sauce right away and it worked great reheated the next day 🙂 Reply

  • Vicki
    January 13, 2017

    Hi Natasha. Can I used pork instead of turkey? Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      Hi Vicki, I think that should work fine 🙂 Reply

  • James
    November 20, 2016

    Natasha, I am planning to try to make this as an appetizer for Thanksgiving. I am going to my family’s home, so I don’t need to feel awkward about asking to use the oven, etc. My plan is to prep the meatballs and make the sauce completely on Wednesday. Then bake meatballs and reheat sauce on Thursday. So, I suppose my question is, will this change any instructions? Or is this a bad plan for some reason? Any help would be appreciated. Thank you. Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Hi James, that should work fine and I hope you enjoy the meatballs! 🙂 Reply

  • Nerissa
    August 28, 2016

    This turned out so good. I try to stay off high fodmap foods so I omitted the garlic and used UDIs white bread for bread crumbs. It was actually really good even before I poured the sauce over it. With the sauce of course, its better. So glad I found this. Thanks for sharing a great recipe! Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Nerissa, thank you for such a nice review and you are very welcome 😁. Reply

  • Emily
    June 23, 2016

    I have the PICKIEST 1 year old. I make these meatballs, except flatten into patties, dredge in breadcrumbs, and pan fry. He won’t touch a thing on his plate, but he will gobble these right up. Mom and dad get the sauce as a dip for their turkey “nuggets.” Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      I’m so happy to hear that your picky eater loved the recipe. Thank yo for sharing that with us 🙂 Reply

      • July 5, 2016

        Hi
        I made it tonight. We loved it! I mixed a tiny amount of pork with the turkey and added some orange juice to the sauce to stretch it. Served it with rice and broccoli. Will definitely make it again Reply

        • Natasha
          natashaskitchen
          July 5, 2016

          I’m so glad you enjoyed it!! Thanks for sharing that with me 🙂 Reply

  • Oksana
    June 17, 2016

    GReat .Did it twice . Double portion lol Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      Oh awesome! I’m so happy you enjoyed the recipe 🙂 Reply

  • Jennyj
    June 1, 2016

    This was delicious!! The sauce is amazing. Do you think it would work if I just sauté some chicken, slice it up and then mix with the sauce? I love your recipes 😊 Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Sauce would work great with chicken as well. Let me know how you like it 😀. Reply

  • Inna
    May 18, 2016

    So, no salt for the meat mixture? I am making it right now. Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      I did not add salt to the meat mixture because the sauce has plenty of salt flavor in it. I hope you enjoy the recipe! Reply

  • Natalia Nash
    May 6, 2016

    Delicious and very easy!! I did double the sauce recipe since my family like to have extra to pour over rice. Natasha, would it be possible to get nutrition facts added at a later time like calories, fat, etc? Thanks again!

    🙂 Natalia Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi Natalia, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! 🙂 When I need a quick answer though; I have used caloriecount.com (their recipe analyzer is free). Reply

  • Jo-Ann
    April 24, 2016

    Thanks for the recipe, but am I suppose to add teriyaki sauce, because I don’t see it as one of the ingredients. Reply

    • Natasha
      natashaskitchen
      April 24, 2016

      Jo-Ann, there is no need to add teriyaki sauce since you make one from scratch. Reply

  • jinny
    April 20, 2016

    Hi Natasa
    Do you think can use chicken instead turkey mince? I’m not a huge fan of turkey. Thank u 🙂 Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      Yes, ground chicken would probably taste even better, particularly ground chicken thigh meat 🙂 Reply

  • marianna
    April 19, 2016

    I cant have hoisin sauce, what can I use as a substitute Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      Hi Marianna, I haven’t really tested any substitutions in this recipe so I can’t say for sure. An easy fix is to use your favorite store-bought teriyaki sauce like Yoshida’s for example, warm it up and toss with the meatballs. Hoisin is difficult to substitute without substituting for several ingredients to replace it because it adds thickness and flavor to the sauce – it’s sort of like an Asian BBQ sauce. Reply

      • katie
        November 3, 2017

        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. Reply

        • Natasha's Kitchen
          November 3, 2017

          I’m glad to hear that Katie! Thanks so much for following! Reply

  • Lidia
    April 18, 2016

    My family loved these! And it was a quick dinner! Love those when you have little ones! Thanks Natasha!! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      I’m so happy your family loved it! Yes I definitely know how great that is when you have little ones!! 🙂 Reply

  • Veronica
    April 18, 2016

    This looks sooo good! Could I make it with beef instead of turkey and would the baking in the oven be the same temp and minutes too?Thank you! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Hi Veronica, I think 100% beef might be a little dry for these meatballs. If you make the meatballs the same size, they should bake in about the same amount of time. Test one for doneness to make sure and bake until no longer pink in the center. Reply

      • Veronica
        April 19, 2016

        Thank you Natasha! Reply

  • April 17, 2016

    Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Thank you so much for the awesome review! I’m so happy you loved the recipe 🙂 Reply

  • Rhonda Klein
    April 17, 2016

    Turkey meatballs and sauce were delicious. I served them over fried rice. Since there are only two of us, the recipe made enough for another meal. Thanks. Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      I’m so happy to hear you enjoyed the recipe. I definitely wouldn’t mind leftover meatballs! 🙂 Reply

  • Raaj
    April 17, 2016

    this looks quite awesome!! thank you! just wanted to know, Is there an alternative to baking them? can one pan fry or cook them otherwise? Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Yes, you can definitely pan fry them if you wish 🙂 Reply

  • Mary
    April 16, 2016

    We love meatballs and teriyaki flavored sauce….perfect recipe! The sauce looks so good and would work with so many different recipes. Pinned. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      Thank you so much for sharing and pinning. You’re so nice! I hope you love this recipe. The sauce is very versatile 🙂 Reply

  • Nina
    April 14, 2016

    Absolutely delicious!!!!even my picky husband loved it and hes not a turkey lover 😉 Loveeee your chinese/asian food especially the sweet and sour chicken thank you Natasha! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Nina, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Nina
    April 12, 2016

    Natasha the meatballs are very tasty. I like your souse. Recipe just amazing. All your recipes are sssooo easy and sssooo good. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Hi Nina, I’m so happy you enjoyed it! 🙂 Reply

  • Danie
    April 12, 2016

    If I wanted to make these low carb, would it work to use almond flour (or meal) in place of the panko? Thanks! Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Hi Danie, I haven’t tried that substitution so I’m not sure if they would be too dry or not. The bread crumbs make the meatballs really tender and I don’t think it would be as good without them. If you test it out, let me know how it goes! Reply

    • April 13, 2016

      I do that too, but I just leave the panko out entirely which does make it drier but doesn’t bother me. The kids still eat them. But I’m eager to try this recipe because it’s teriyaki flavored and my kids love teriyaki!!! Reply

      • Natasha
        natashaskitchen
        April 13, 2016

        Oh awesome! Laura, thanks for sharing that! Reply

  • Man these meatballs look good! It’s not even lunchtime, but I’m ready for a bowl of rice and meatballs lol Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Thank you Marina! I always find myself starving after being online and looking at food. Thank you for that awesome compliment! 🙂 Reply

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