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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 people and makes 28 meatballs
Calories: 182 kcal
Course:
Main Course , Appetizer
Cuisine:
Asian
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.
Cup of Yum
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 Information
Calories
182kcal
(9%)
Carbs
15g
Protein
20g
(40%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
69mg
(23%)
Sodium
428mg
(18%)
Potassium
283mg
(8%)
Fiber
0.5g
(2%)
Sugar
11g
(22%)
Vitamin A
101IU
(2%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people and makes 28 meatballs
Amount Per Serving
Calories 182
% 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.