Teriyaki Meatballs Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 people and makes 28 meatballs
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Calories
182 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Teriyaki Meatballs Recipe
Description
Teriyaki Meatballs Recipe combines ground turkey with panko bread crumbs, fresh ginger, garlic, toasted sesame oil, and green onions to create tender baked meatballs. Baking at 400˚F ensures they cook through while keeping juices intact. The teriyaki sauce—prepared by simmering brown sugar, hoisin sauce, soy sauce, sesame oil, garlic, and ginger—creates a glossy, slightly thickened coating. Tossing the warm meatballs in this sauce allows them to absorb the sweet and savory flavors evenly. Garnishing with sesame seeds and green onion adds mild crunch and brightness to the dish.
The finished meatballs pair well with steamed rice or noodles, making a convenient main or party bite. Baking in the oven simplifies preparation, avoiding frying, and the recipe includes options to adjust moisture if the meat mixture seems dry. The sweet-savory sauce balances the mild turkey base without overwhelming it.
Leftover meatballs freeze well either raw or baked, allowing for make-ahead convenience. Reheat in the oven or air fryer directly from frozen for best texture. If the teriyaki sauce thickens after storage, a splash of water will loosen it for easier coating or serving.
Ingredients
For the Meatballs:
- 16 oz ground turkey lean
- 1/3 cup panko bread crumbs or use GF crumbs
- 1/4 cup green onion finely chopped
- 1 egg large
- 1 tsp fresh ginger grated; or 1/4 tsp ground ginger
- 1 garlic pressed or grated, clove
- 2 tsp sesame oil toasted
- 1/4 tsp salt fine sea salt
- 1/4 tsp black pepper ground
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 sesame oil toasted
- 1 garlic minced, medium clove
- 1/2 tsp fresh ginger or 1/8 tsp ground ginger
To serve:
- sesame seed for garnish
- 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, ensure soy sauce, hoisin sauce, and bread crumbs are labeled gluten-free.
- Leftover meatballs can be frozen raw or baked and cooled; pre-baking helps with meal planning.
- Store refrigerated leftovers up to 4 days in airtight containers.
- Reheat frozen meatballs in the oven at 375˚F or in an air fryer until heated through.
- If the sauce thickens too much after storage, add a splash of water to thin it before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people and makes 28 meatballs
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbs | 15g | |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 69mg | 23% |
| Sodium | 428mg | 18% |
| Potassium | 283mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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