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 sauce. This 30-minute meal will quickly become your family's go-to weeknight dinner and potluck dish.
Ingredients
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 17x12 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 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.
