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
Scale
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 400ËšF (204ËšC) 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 165ËšF (74ËšC), 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 165ËšF 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.
