These Turkey Teriyaki Meatballs are juicy and so flavorful with an easy homemade teriyaki glaze. They come together quickly, making them an easy dinner idea for a busy weeknight over a bed of steamy rice or as a crowd-pleasing appetizer. You’ll love this healthier option using ground turkey and baking instead of frying.

Teriyaki meatball recipe served over white rice

This post may contain affiliate links. Read my disclosure policy.

Helpful Reader Review

“This has been a family favorite for the last 3 years I believe… My picky little boys LOVE this dinner and request it often! It’s in our weekly dinner rotation- thanks for the awesome recipe!” – Mary ★★★★★

Homemade Teriyaki Meatball Recipe

Everyone loves these Teriyaki Meatballs. My family meets every Sunday night for a potluck-style meal at my parents’ house, and bite-sized appetizers are always the first things eaten. This is one of my favorite dishes to bring since the meatballs are quick to make and the recipe is easily doubled (or tripled) to feed our crowd. These fly off the plate!

Swapping pork and beef for ground turkey in this teriyaki meatball recipe cuts calories, making these a lighter option. Then I bake the meatballs at a high temperature in the oven instead of frying them, so they still have a delicious crust without drying out.

The teriyaki sauce takes just 5 minutes to mix and reduce on the stove, and then you’re ready to coat the meatballs. If you have any left over, I like to use it over Salmon, like in my Teriyaki Salmon Recipe, in Chicken Lettuce Wraps for lunch, or as a dip for my Egg Roll Recipe.

Teriyaki meatballs in a white bowl garnished with sesame seeds and chives

Ingredients for Teriyaki Meatballs

The recipe comes in two parts: the turkey meatballs and the Teriyaki sauce. Both are independently delicious (picture a chef’s kiss), but together… perfection.

  • Ground Turkeyleaner than beef, ground turkey has a reputation for being dry/bland–but not here. The other meatball ingredients add so much flavor and keep the meat moist. You can swap this with ground pork, ground beef, or ground chicken if you prefer.
  • Panko Bread Crumbs – Here’s one of those ingredients that hold moisture and create a great meatball texture since it’s crunchier than regular breadcrumbs. You could swap with regular breadcrumbs in a pinch, but use a little less so the meatballs don’t get dense. You can also use gluten-free panko crumbs for GF meatballs.
  • Flavor – green onion, ginger (grated or ground), and garlic
  • Egg – works with the panko to keep the teriyaki meatball from falling apart and moist. For egg allergies, you can try one of these substitutions for eggs recommended by Tasting Table
  • Sesame Oil– adds great flavor and some moisture to the meatballs.
ingredients for healthier ground turkey main dish or appetizer including turkey, panko, egg, ginger, garlic, green onions and sesame oil

Ingredients for Teriyaki Sauce

While the turkey meatballs bake, I whip up an easy homemade Teriyaki sauce. You guys…this sauce. It makes me want to lick the pot. But I don’t because it tastes even better over rice with savory meatballs. You can find all of the sauces I used here in the international section of most grocery stores.

  • Brown sugar offsets the savory, salty, and umami flavors in the sauce.
  • Soy sauce – I use regular soy sauce, but you can use a gluten-free tamari or even low sodium. If using low sodium, reduce the sugar slightly.
  • Hoisin sauce – adds depth, thickness, sweetness, and extra umami. You can also get gluten-free hoisin for GF.
  • Sesame oil – take a quick trip down the international grocery aisle to find these delicious Asian recipe staples. I use toasted sesame oil, which has a strong nutty flavor and is sometimes labeled “pure,” but you can check the ingredient list on the bottle to make sure it states “toasted.”
  • Aromatics – garlic and ginger – use fresh for the best flavor.
ingredients for teriyaki sauce including sesame seed oil, hoisin sauce, soy sauce, garlic, ginger and brown sugar

How to Make Turkey Teriyaki Meatballs

  1. Preheat – prep a rimmed baking sheet with foil and preheat the oven to 400
  2. Mix the meatball ingredients in a large bowl until just combined. Don’t overmix the meat or it can become tough. If the mixture seems dry, add milk or water 1 Tbsp at a time.
ground turkey in a mixing bowl with panko, green onions, garlic and egg
  1. Roll the meatballs into 1 1/4″-1 1/2″ balls and arrange on the baking sheet. Bake at 400°F for 13-18 minutes or until cooked through. Turkey Meatballs are finished cooking when their juices run clear and the inside measures 165°F on an instant-read thermometer. Be sure not to overcook the meatballs.
Homemade meatballs on a baking sheet lined with foil

Natasha’s Pro Tip:

For more crisp edges on the meatballs, you can place an oven-safe rack on top of the foil-lined baking sheet to keep the meatballs raised out of the juices while cooking.

  1. Make the Teriyaki Sauce – add sauce ingredients to a small saucepan and simmer for 3-5 minutes. Stir occasionally.
before and after photos of how to make teriyaki sauce in a sauce pot
  1. Combine the cooked turkey meatballs and Teriyaki sauce in a large mixing bowl. Serve immediately.
Pouring Asian sweet-savory glaze over cooked turkey appetizer

Helpful Reader Review

“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.” – Kseniya ★★★★★

How to Serve Teriyaki Meatballs

These turkey teriyaki meatballs are just so versatile. I like to garnish with sesame seeds and chopped chives for a beautiful presentation. Then, I serve them alone as a quick snack, over rice for dinner, or on a plate with toothpicks as a delicious appetizer. Here are a few ideas on what to enjoy with this recipe:

Homemade Turkey meatballs served on top of rice in a white bowl with chop sticks

Storage and Reheating

If you manage to have any leftovers (how?), you can store the meatballs easily for lunch or a quick snack the next day.

  • To Refrigerate: once the meatballs cool, store in an airtight container for 3-4 days.
  • Freezing: cool the meatballs and then place them on a rimmed baking sheet in a single layer. Flash freeze them by placing them into the freezer for 2-3 hours. Once frozen, store them in a freezer-safe zip-top or container for up to 3 months. You can freeze with sauce or keep the sauce separate.
  • To Reheat: place frozen meatballs in the Air Fryer or Oven at 375 or reheat in a saucepan. If the sauce gets thick, thin it out with a bit of water.
Baked Teriyaki Meatballs ready for storing in the refrigerator or freezer

Baked Turkey Teriyaki Meatballs are one of my favorite appetizers to serve at large family potlucks and also one of my family’s favorite 30-minute meals for weeknight dinner. These leaner take on crowd-pleasing meatballs will certainly become a go-to for your family as well!

Teriyaki Meatballs Recipe

4.94 from 152 votes
Teriyaki Meatballs served over rice with sesame seeds and chive garnish
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 sauce. This 30-minute meal will quickly become your family's go-to weeknight dinner and potluck dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 people and makes 28 meatballs

For the Meatballs:

  • 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 garlic clove, pressed or grated
  • 2 tsp toasted sesame oil
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper

For the Teriyaki Sauce:

  • 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

To serve:

  • Sesame seeds and green onion for garnish

Instructions

  • Preheat – Line a 17×12 rimmed baking sheet with parchment or foil. Preheat oven to 400˚F.
  • 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.
  • 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.
  • Make Teriyaki Sauce – Simmer the sauce ingredients together in a small saucepan for 3-5 minutes, stirring frequently or until slightly thickened.
  • 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.

Notes

*For Gluten-Free Diets, check the labels on your products to ensure your soy sauce, hoisin sauce, and bread crumbs are marked as gluten-free. 
To store leftover teriyaki meatballs, you can freeze meatballs raw or baked and cooled. I prefer to pre-bake them which makes meal planning more convenient.
  • Refrigerate Leftovers – Transfer to an airtight container and refrigerate for up to 4 days.
  • To Freeze – Flash freeze meatballs on a rimmed baking sheet until solid and then store in an airtight container or freezer zip-top bag. 
  • Reheat from frozen – Place in the oven at 375˚F or the air fryer until heated through. You can also reheat in a saucepan. If the sauce gets too thick, add a splash of water to thin it out.

Nutrition Per Serving

182kcal Calories15g Carbs20g Protein5g Fat1g Saturated Fat2g Polyunsaturated Fat2g Monounsaturated Fat0.02g Trans Fat69mg Cholesterol428mg Sodium283mg Potassium0.5g Fiber11g Sugar101IU Vitamin A1mg Vitamin C28mg Calcium1mg Iron
Nutrition Facts
Teriyaki Meatballs Recipe
Amount per Serving
Calories
182
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
69
mg
23
%
Sodium
 
428
mg
19
%
Potassium
 
283
mg
8
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.5
g
2
%
Sugar
 
11
g
12
%
Protein
 
20
g
40
%
Vitamin A
 
101
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: teriyaki meatball recipe, teriyaki meatballs
Skill Level: Easy
Cost to Make: $$
Calories: 182
Natasha's Kitchen Cookbook

Love Meatballs? Try These Meatball Recipes

4.94 from 152 votes (83 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • RS
    April 21, 2025

    Delicious! I used 93/7 ground beef instead of turkey, and they were great. The only recommendation I have is to double the sauce recipe! As written, there was enough to coat the meatballs, but we wished we had more to pour over them once plated.

    Also, we have hefty appetites, so the recipe made 4 servings for us (not 6). I took leftovers to work 2 days in a row after making them, and they reheated well and kept their flavor!

    Reply

  • JD
    April 12, 2025

    These were great, that sauce is perfect. Thank you for a quick weeknight dinner!

    Reply

    • NatashasKitchen.com
      April 12, 2025

      You’re very welcome, JD!

      Reply

  • Letisha
    March 27, 2025

    This was a great recipe that comes together very easily. My three young kids ate so much that there was barely any left for me! Thank you for providing amazing recipes with perfect instructions. Yum!

    Reply

    • Natashas Kitchen
      March 27, 2025

      You’re so welcome, Letisha! I’m so happy to hear you all loved this recipe.

      Reply

  • Brooke
    March 4, 2025

    We made these for dinner, served over rice, last night. They were fantastic. A nice take on meatballs for folks that don’t care for red sauce.

    Reply

    • NatashasKitchen.com
      March 4, 2025

      That’s wonderful, Brooke! I’m so glad they were enjoyed!

      Reply

  • Guadalupe Weixelman
    March 1, 2025

    My whole family approved and loved this recipe. I doubled it and I am glad I did since it was so tasty and it reheated well.

    Reply

  • Lisa
    February 27, 2025

    Yikes it was way too much sesame oil. Will be great with less.

    Reply

  • Karen
    February 22, 2025

    Hi Natasha,

    I just made this recipe and is so easy to make and happy it didn’t take much time and loved it! Only change I made was adding a couple splashes of rice vinegar when making the delicious sauce because I love the added flavor and acidity combined with the sweetness of it. Oh, And I doubled the sauce because I love having extra to have with the rice. My husband and I fully enjoyed this dish and want to thank you for another great one!🙂❤️

    Reply

    • Natashas Kitchen
      February 22, 2025

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Karen!

      Reply

  • Marnee Long
    February 22, 2025

    These meatballs are absolutely amazing. One of our favorite dishes. Unbelievable flavors.

    Reply

    • NatashasKitchen.com
      February 22, 2025

      I’m so happy you love them!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.