Teriyaki Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
7 servings (6 meatballs each)
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Calories
504 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Teriyaki Meatballs
Description
This recipe features turkey meatballs combining bread crumbs, onions, fresh parsley, eggs, garlic, Worcestershire sauce, and dried basil and oregano for herby notes. The mixture is mixed well, shaped into uniform meatballs, and baked on a wire rack to allow even cooking and browning with less oil. Meanwhile, the teriyaki sauce is prepared by simmering soy sauce, sugar, water, mirin, fresh ginger, garlic, and red chili flakes. A cornstarch slurry is added to thicken the sauce to a glossy consistency.
After cooking, the meatballs are coated in the thickened teriyaki sauce, embedding them with a sweet and salty glaze that complements the mild turkey. The recipe mentions serving these meatballs alongside cooked rice, steamed broccoli, and garnishing with scallions and sesame seeds to create a complete meal. The mixture of ingredients results in tender meatballs that balance savory meat with the sweetness and umami of the sauce.
Notes suggest using 93% lean turkey for optimal moisture and flavor, substituting mirin if needed, and adjusting chili flakes for preferred spice level. Leftovers can be stored refrigerated for up to four days, supporting meal prep needs. These meatballs yield approximately 40 pieces with about 2 cups of teriyaki sauce, ideal for feeding a group or making ahead for meals.
Ingredients
For the teriyaki sauce:
- 1 cup soy sauce
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup mirin (see note 1)
- 1 tablespoon ginger see note 2, fresh
- 2 cloves garlic minced
- 1/4 teaspoon red chili flakes (see note 3)
- 1 tablespoon cornstarch
For the meatballs:
- 2 pounds ground turkey (see note 5)
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup onion minced
- 1/2 cup parsley minced, fresh
- 2 large egg
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
- 1/4 cup olive oil (for frying)
For serving:
- rice cooked
- broccoli steamed
- scallions thinly sliced
- sesame seeds
Instructions
To make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil over medium-high heat; reduce heat to medium, and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce). Remove from heat and cool to room temperature while preparing the meatballs.
To make the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
- Arrange meatballs on rack, brush with oil, and bake for 10 minutes. Remove from oven and brush with half the teriyaki sauce (about 1 cup sauce).
- Return to oven and bake until the sauce is sticky and the meatballs have reached 165 degrees on an internal thermometer for 15 seconds, about 5 to 10 minutes longer. remaining teriyaki sauce on the side
- To serve, build a bowl with cooked rice, steamed broccoli, and Teriyaki Meatballs. Drizzle with reserved teriyaki sauce and garnish with scallions and sesame seeds.
Notes
- Use 93% lean ground turkey to keep meatballs moist and flavorful; avoid leaner breast-only turkey to prevent dryness.
- If mirin is unavailable, substitute 2 tablespoons dry white wine or rice vinegar plus 1 teaspoon sugar for 2 tablespoons of mirin.
- Adjust red chili flakes to taste, omitting for children or increasing for heat preference.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- This recipe yields about 40 meatballs and 2 cups of teriyaki sauce, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings (6 meatballs each)
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 6 meatballs | |
| Calories | 504kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 149mg | 50% |
| Sodium | 2167mg | 90% |
| Potassium | 474mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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