0 from 96 votes
Healthy Teriyaki Turkey Meatballs
The juiciest gluten-free turkey meatballs are coated in sticky, healthy teriyaki sauce and served with crispy roasted broccoli and brown rice. The perfect quick and easy 30-minute weeknight dinner or meal prep recipe!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 442 kcal
Course:
Lunch
Cuisine:
Asian
Ingredients
Turkey Meatballs:
- 1 pound ground turkey 94% lean not 99%
- 1 large egg
- ¼ cup scallions (green onion) finely sliced
- 1 tablespoon low sodium soy sauce or tamari (gluten-free)
- ⅓ cup of panko bread crumbs gluten-free panko (if needed)
- ¾ teaspoon freshly grated ginger very fine
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ - 1 teaspoon salt
- ½ teaspoon ground black pepper
Healthy Teriyaki Sauce:
- ⅓ - ⅔ cup Homemade Teriyaki Sauce (can use store-bought if needed)
Roasted Broccoli:
- 2 heads broccoli cut into small florets
- 1 - 2 tablespoon olive oil
- salt & pepper to taste
To Serve:
- 2 cups cooked brown rice
- Garnish: green parts of the scallions and/or sesame seeds
Instructions
Prep:
- Preheat the oven to 400°F and line two baking sheets with parchment paper. Make sure there are two racks open before heating the oven.
Cup of Yum
Roasted the Broccoli:
- Toss the broccoli florets, olive oil, salt, and pepper into a mixing bowl.
- Spread the coated broccoli across one of the lined baking sheets.
- Roast for 22 - 28 minutes, depending on how charred you want the broccoli. Check at the 18-minute mark.
Make the Meatballs:
- In a large bowl, combine ground turkey, egg, scallions, soy sauce, breadcrumbs, ginger, garlic powder, onion powder, salt, and black pepper.
- Gently mix with hands until fully combined and form 18-22 meatballs using a scooper or your hands (for even sizing, measure 2 tablespoons of mixture per meatball).
- Place meatballs evenly on the second lined baking sheet. Bake for 13-16 minutes or until internal temperature reaches 165°F.
Make the Teriyaki Sauce:
- Meanwhile, prepare the healthy teriyaki sauce on the stovetop. Follow these instructions. It takes 8 minutes.
Serving:
- Carefully transfer cooked meatballs to the saucepan with teriyaki sauce, and gently coat them. Alternatively, use a mixing bowl for this step if your saucepan is not large enough.
- Serve the teriyaki turkey meatballs with brown rice and roasted broccoli. Then, garnish with sliced green parts of scallions and sesame seeds. Enjoy!
Notes
- Air Fryer Instructions: You can air fryer the turkey meatballs instead of baking them. Air fry them at 360°F for 8 – 10 minutes or until fully cooked (165°F internal temperature).
- Swap with other roasted vegetables: I love serving teriyaki meatballs with crispy broccoli, but you can also serve them with green beans, shishito peppers, baby carrots, or cauliflower and broccoli.
- Use 94% lean ground turkey. Using 99% lean turkey can result in dry meatballs. I recommend using 94% lean turkey to ensure that these Asian turkey meatballs are super juicy.
- Don’t overwork the turkey meatball mixture. This is my #1 tip for gluten-free meatballs. If you overwork the mixture, the meatballs will be tough and dry.
- Freezing: You can prepare the turkey meatballs, shape them, and then freeze them on a baking sheet. Once frozen, transfer them to a resealable bag or airtight container. When you’re ready to cook them, bake them directly from frozen and add 3 – 4 extra minutes to the cooking time.
- Storing: Place leftovers into one large or individual airtight container and store them in the refrigerator for 4 – 5 days. I recommend letting the turkey meatballs cool to room temperature before refrigerating.
- Reheating: To reheat, transfer any leftovers to a microwave-safe dish and heat in 30-second intervals until warm. Alternatively, you can reheat everything in a preheated oven at 350°F (175°C) until warmed.
Nutrition Information
Calories
442kcal
(22%)
Carbohydrates
48g
(16%)
Protein
42g
(84%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.5g
Cholesterol
109mg
(36%)
Sodium
1225mg
(51%)
Potassium
1543mg
(44%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
2085IU
(42%)
Vitamin C
280mg
(311%)
Calcium
190mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 442
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 42g | 84% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 109mg | 36% |
| Sodium | 1225mg | 51% |
| Potassium | 1543mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2085IU | 42% |
| Vitamin C | 280mg | 311% |
| Calcium | 190mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.