Turkey Teriyaki Meatballs
These Turkey Teriyaki Meatballs are juicy, flavorful, and coated in a sticky homemade teriyaki glaze. Baked instead of fried, they are a healthy and easy-to-make dish perfect for weeknight dinners or as a crowd-pleasing appetizer. Serve them over rice, in lettuce wraps, or alongside stir-fried veggies for a delicious meal.
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.