There is something incredibly satisfying about these tender, flavorful bites that blend the wholesome goodness of lean turkey with a luscious, sweet-savory glaze. This Teriyaki Turkey Meatballs Recipe is my go-to when I want a dish that pleases everyone at the table and fills the kitchen with irresistible aromas. Perfectly moist and packed with umami, these meatballs are not just quick to prepare but also delightfully versatile for weeknight dinners or casual gatherings. Trust me, once you try this recipe, it will quickly become a favorite in your cooking repertoire.
Ingredients You’ll Need
Getting great results with this Teriyaki Turkey Meatballs Recipe starts with a handful of simple, fresh ingredients. Each component plays its own unique role, from adding texture and aroma to balancing the flavors beautifully.
- 16 oz lean ground turkey: Provides a healthy, tender base with a mild flavor that soaks up the teriyaki sauce perfectly.
- 1/3 cup panko bread crumbs (or use GF crumbs): Adds lightness and helps hold the meatballs together without making them dense.
- 1/4 cup green onion (finely chopped): Brings a mild sharpness and fresh color to the mix.
- 1 large egg: Acts as a binder, ensuring the meatballs stay juicy but firm.
- 1 tsp freshly grated ginger or 1/4 tsp ground ginger: Offers a gentle spice and warmth that pairs brilliantly with the turkey.
- 1 garlic clove (pressed or grated): Infuses the meatballs with aromatic depth and savoriness.
- 2 tsp toasted sesame oil: Adds a nutty richness that enhances the teriyaki profile.
- 1/4 tsp fine sea salt: Brings out all the natural flavors in the mix.
- 1/4 tsp ground black pepper: Gives a subtle kick and rounds out the taste.
- 1/4 cup light brown sugar (lightly packed): Sweetens the teriyaki sauce just enough for that classic balance.
- 2 Tbsp hoisin sauce (or use GF hoisin): Adds complexity and a glossy finish to the glaze.
- 1 Tbsp soy sauce (or use GF tamari): Provides the savory backbone of the teriyaki sauce.
- 1/2 Tbsp toasted sesame oil: Enhances the sauce with a luscious, toasty note.
- 1 medium garlic clove (minced): Intensifies the sauce’s flavor with fresh garlicky punch.
- 1/2 tsp fresh ginger or 1/8 tsp ground ginger: Keeps the sauce vibrant and aromatic.
- Sesame seeds and green onion for garnish: Adds a lovely crunch and that finishing touch of freshness.
How to Make Teriyaki Turkey Meatballs Recipe
Step 1: Preheat and Prepare
Begin by lining a rimmed baking sheet with parchment paper or foil to make cleanup a breeze. Then, preheat your oven to 400 degrees Fahrenheit. This high heat helps give your meatballs a tender interior and a slightly caramelized exterior all while baking evenly.
Step 2: Combine Meatball Ingredients
In a large bowl, gently mix the ground turkey with panko crumbs, finely chopped green onion, a large egg, freshly grated ginger, pressed garlic, toasted sesame oil, sea salt, and black pepper. Use your hands or a spoon, but be careful not to overwork the mixture—just combine until everything is evenly incorporated. The texture should feel moist; if it’s too dry, add a tablespoon of milk or water at a time until just right.
Step 3: Roll and Bake the Meatballs
Shape the mixture into meatballs sized about 1 1/4 to 1 1/2 inches. Arrange them on your prepared baking sheet, spacing them evenly so they cook uniformly. Bake for 13 to 18 minutes, or until the juices run clear and the internal temperature reaches 165 degrees Fahrenheit. While baking, your kitchen starts to smell amazing—just wait until we add the sauce.
Step 4: Make the Teriyaki Sauce
While the meatballs roast, combine brown sugar, hoisin sauce, soy sauce, toasted sesame oil, minced garlic, and fresh ginger in a small saucepan. Simmer gently for 3 to 5 minutes, stirring often, until the sauce thickens just enough to coat the back of a spoon. This homemade glaze is what turns these meatballs into a flavor-packed sensation.
Step 5: Toss Meatballs in Sauce
Once your turkey meatballs are hot and cooked through, transfer them to a mixing bowl and drizzle the warm teriyaki sauce over them. Gently toss until every meatball is fully coated in that glossy glaze. The moment they’re sauced, they’re ready to shine on your dinner table.
How to Serve Teriyaki Turkey Meatballs Recipe
Garnishes
Fresh garnishes like sesame seeds and thinly sliced green onions add color, texture, and a refreshing crunch that livens up the meatballs. They’re simple touches that make the presentation pop and the flavors even more vibrant.
Side Dishes
These teriyaki turkey meatballs pair beautifully with steamed jasmine rice or quinoa for a complete meal. For some extra veggies, try a side of roasted broccoli or a crisp cucumber salad dressed with a light vinaigrette. These options bring balance, making each bite more exciting and nutrient-rich.
Creative Ways to Present
Want to wow your guests? Serve the meatballs on skewers for a fun appetizer, or stuff them inside slider buns with a smear of mayo and crunchy slaw for an irresistible party snack. You can also pile them atop a bed of noodles tossed with stir-fried vegetables for a comforting bowl with a global twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the meatballs and sauce together in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making them a fantastic option for next-day lunches or quick dinners.
Freezing
This Teriyaki Turkey Meatballs Recipe freezes wonderfully. Simply pop the cooled meatballs in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They’ll keep their texture and flavor for up to 3 months.
Reheating
To enjoy your leftovers, thaw frozen meatballs overnight in the fridge. Reheat gently in a microwave or on the stovetop with a splash of water or extra sauce to keep them juicy. Avoid overcooking to maintain their tender texture and that irresistible teriyaki glaze.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works well as a substitute, though turkey tends to be a bit leaner and offers a slightly richer flavor. Just watch the cooking time as chicken may cook a little faster.
Is it possible to make this recipe gluten-free?
Yes, just swap out regular panko crumbs for gluten-free ones, and choose gluten-free hoisin and tamari sauces. The flavors will remain authentic without compromising on taste.
Can I bake the meatballs ahead of time?
You can bake the meatballs a day ahead and refrigerate them uncoated with sauce. When ready to serve, warm them up in the oven and toss with freshly made teriyaki sauce for a fresh, saucy finish.
How can I make the meatballs more tender?
Be sure not to overmix the turkey mixture and consider adding a tablespoon of milk or water if it feels dry. Using panko breadcrumbs instead of regular crumbs also helps keep them light and tender.
Can these meatballs be cooked on the stove instead of baking?
Definitely! You can pan-fry the meatballs in a bit of oil over medium heat, turning frequently to brown all sides. Once cooked through, toss them in the warm teriyaki sauce the same way.
Final Thoughts
If you’re searching for a comforting, tasty, and surprisingly easy dish to add to your lineup, this Teriyaki Turkey Meatballs Recipe delivers on every level. It’s a delightful balance of wholesome ingredients and bold flavors that come together to impress everyone from weeknight family dinners to casual get-togethers. I encourage you to try this recipe and make these meatballs your own—they’re a guaranteed crowd-pleaser that will become a staple in your kitchen!
Print
Teriyaki Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings (approximately 28 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
Description
These Teriyaki Meatballs are tender, juicy, and packed with flavor, featuring lean ground turkey blended with aromatic ginger and garlic. Baked to perfection and coated in a homemade, slightly sweet teriyaki sauce, they make an excellent appetizer or main dish served over rice and garnished with sesame seeds and green onions.
Ingredients
Meatballs
- 16 oz lean ground turkey
- 1/3 cup panko bread crumbs (or gluten-free 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
Teriyaki Sauce
- 1/4 cup light brown sugar (lightly packed)
- 2 Tbsp hoisin sauce (or gluten-free hoisin)
- 1 Tbsp soy sauce (or gluten-free tamari)
- 1/2 Tbsp toasted sesame oil
- 1 medium garlic clove (minced)
- 1/2 tsp fresh ginger or 1/8 tsp ground ginger
Garnish
- Sesame seeds
- Green onion
Instructions
- Preheat the Oven: Line a 17×12 inch rimmed baking sheet with parchment paper or foil. Preheat your oven to 400˚F (204˚C) to prepare for baking the meatballs.
- Combine Meatball Ingredients: In a large bowl, combine the ground turkey, panko bread crumbs, finely chopped green onion, egg, freshly grated ginger, pressed garlic clove, toasted sesame oil, fine sea salt, and ground black pepper. Use your hands or a spoon to mix just until everything is combined evenly. The mixture should feel moist but not wet. If it seems dry, add 1 tablespoon of milk or water at a time to achieve the right consistency.
- Roll and Bake Meatballs: Form the mixture into meatballs roughly 1 1/4 to 1 1/2 inches in diameter. Place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 13 to 18 minutes, until the meatballs are cooked through and the internal temperature reaches 165˚F (74˚C), or the juices run clear.
- Prepare the Teriyaki Sauce: While the meatballs bake, combine light brown sugar, hoisin sauce, soy sauce, toasted sesame oil, minced garlic, and ginger in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 3 to 5 minutes, stirring frequently, until the sauce slightly thickens.
- Toss Meatballs with Sauce and Serve: Once meatballs are done baking, transfer them to a mixing bowl. Drizzle the warm teriyaki sauce over the meatballs and gently toss to coat each meatball evenly. Serve the teriyaki meatballs over cooked rice and garnish with sesame seeds and chopped green onions as desired.
Notes
- For gluten-free options, use gluten-free panko and gluten-free hoisin or tamari sauce.
- If the meatball mixture feels too dry, add milk or water a tablespoon at a time to moisten.
- Ensure meatballs reach an internal temperature of 165˚F for safe consumption.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- These meatballs can also be cooked in an air fryer or skillet if preferred, adjusting cooking times accordingly.
