Have you ever had one of those meals that make you question why you’ve been eating anything else your entire life? That’s exactly what these Turkey Teriyaki Meatballs do. They’re juicy, packed with Asian-inspired flavors, and coated in a glossy, sweet-savory teriyaki glaze that makes you want to lick the plate clean. I won’t judge—I’ve been there.
The best part? They’re baked instead of fried, making them a healthier alternative to traditional beef or pork meatballs. Plus, they come together faster than your favorite takeout order, making them an absolute lifesaver on those hectic weeknights when you just don’t have the energy to whip up something complicated.
The Secret to Perfect Teriyaki Meatballs
Before we dive into the nitty-gritty of this recipe, let’s talk about what makes these Turkey Teriyaki Meatballs stand out. It’s all about balance. Turkey, while lean and packed with protein, can sometimes be a bit dry. That’s where a few simple tricks come in:
- Breadcrumbs & Egg: These keep the meatballs moist and tender. No one wants a hockey puck for dinner.
- Sesame Oil: Just a splash adds an irresistible nutty depth.
- Garlic & Ginger: The holy grail of Asian flavors—because bland meatballs are a crime.
- Teriyaki Sauce: A magical blend of sweet, salty, and umami that ties everything together.
The result? Meatballs that are bursting with flavor, juicy on the inside, and perfectly caramelized on the outside.
Let’s Talk Ingredients
One of the best things about this recipe is that it uses pantry staples you probably already have.
For the Meatballs:
- Ground Turkey – Lean but still packed with flavor. Feel free to sub in ground chicken for a variation.
- Panko Breadcrumbs – They add the perfect texture—crispy but not too dry.
- Green Onion – Adds a fresh pop of flavor.
- Garlic & Ginger – Because meatballs without garlic are just wrong.
- Egg – Binds everything together like a meatball glue.
- Sesame Oil – Adds depth and richness.
- Salt & Pepper – Keep it simple.
For the Teriyaki Sauce:
- Soy Sauce – The backbone of any good teriyaki sauce.
- Brown Sugar – For that signature sticky-sweet glaze.
- Hoisin Sauce – Adds depth and umami.
- Sesame Oil – Because one dose just isn’t enough.
- Garlic & Ginger – Yes, again. Trust me, it’s necessary.
How to Make Turkey Teriyaki Meatballs (Step-by-Step)
1. Mix the Meatball Ingredients
Throw everything into a large bowl and mix with your hands. Don’t overdo it—over-mixing can make the meatballs tough. You want just enough blending to keep everything cohesive.
2. Roll ‘Em Up
Form the mixture into 1 1/4-inch meatballs. Pro tip: Wet your hands with a little water to prevent the mixture from sticking to your fingers.
3. Bake the Meatballs
Place the meatballs on a baking sheet lined with parchment paper and bake at 400°F for 15–18 minutes, or until cooked through. You’re looking for a slightly crispy exterior with a juicy center.
4. Make the Teriyaki Sauce
While your meatballs are baking, whip up the sauce. Combine all the sauce ingredients in a saucepan over medium heat. Stir occasionally until it thickens into a luscious glaze.
5. Coat and Serve
Once the meatballs are done, toss them in the teriyaki sauce until they’re fully coated. Sprinkle with sesame seeds and chopped chives for a little extra flair.
Serving Suggestions: Let’s Get Creative
These Turkey Teriyaki Meatballs are incredibly versatile. Here are some fun ways to serve them:
- Over Steamed Rice – A classic and comforting option.
- With Quinoa or Cauliflower Rice – For a healthier twist.
- Stuffed in Lettuce Wraps – A low-carb, crunchy alternative.
- Skewered on Toothpicks – Perfect for party appetizers.
- Over Ramen or Udon Noodles – Because everything is better with noodles.
Storage & Meal Prep Tips
These meatballs are a meal prep dream. You can make a double batch and store them for later.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place cooked meatballs on a tray, freeze for 2 hours, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm them up in a skillet, oven, or microwave. If the sauce thickens too much, just add a splash of water.
Love Chicken Meatballs? Try These Recipes Too!
If you’re into Amylu Chicken Meatballs Recipes or just love Recipes Made With Ground Chicken, check out these delicious dishes:
- Turkey Carcass Soup Recipe – A comforting way to use up leftover turkey.
- Air Fryer Chicken Thighs – Crispy, juicy, and perfect for weeknights.
- Creamy Tuscan Chicken Orzo – Pure comfort in a bowl.
- Chicken Kabobs – Grilled to perfection.
- Chicken Cordon Bleu – A crispy, cheesy delight.
FAQs
Can I use store-bought teriyaki sauce?
Of course! But homemade always tastes better.
Can I make these in an air fryer?
Yes! Cook at 375°F for about 12 minutes, shaking the basket halfway through.
What can I use instead of breadcrumbs?
Crushed crackers, oats, or almond flour work great.
How do I prevent my turkey meatballs from drying out?
Don’t overmix the meat, and don’t overbake them. Adding a little milk or yogurt to the mixture can also help.
Turkey Teriyaki Meatballs
Ingredients
- For the Meatballs:
- 1 lb ground turkey
- ½ cup panko breadcrumbs
- 1 egg
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- For the Teriyaki Sauce:
- ⅓ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ cup water
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Meatball Mixture: In a large bowl, combine ground turkey, panko breadcrumbs, egg, green onions, garlic, ginger, sesame oil, salt, and pepper. Mix gently until just combined.
- Form the Meatballs: Using a spoon or your hands, roll the mixture into 1 ¼-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15-18 minutes, or until the meatballs are golden brown and the internal temperature reaches 165°F (75°C).
- Prepare the Teriyaki Sauce: While the meatballs are baking, combine soy sauce, brown sugar, hoisin sauce, sesame oil, garlic, ginger, and water in a small saucepan. Heat over medium until simmering.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and let the sauce simmer for 2-3 minutes until thickened.
- Coat the Meatballs: Once baked, toss the meatballs in the teriyaki sauce until evenly coated.
- Serve: Garnish with sesame seeds and additional green onions. Serve hot over rice, noodles, or as an appetizer.
Notes
- For extra crispiness, broil the meatballs for 2 minutes after baking.
- Swap ground turkey for ground chicken, beef, or pork if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To reheat, warm in a skillet over medium heat, adding a splash of water if the sauce thickens too much.
Just Make These Already
If you’re looking for a healthy, easy, and ridiculously delicious dinner, these Turkey Teriyaki Meatballs are calling your name. They’re juicy, packed with flavor, and covered in a sticky-sweet glaze that’s downright addictive. So go ahead—make a batch tonight and watch them disappear faster than you can say “seconds, please.”
