Teriyaki Meatballs Recipe
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.
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:
- Sesame seeds and green onion for garnish
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.
Shortcut: To store leftover teriyaki meatballs, wrap them in foil and refrigerate.