Go Back
- 1 pound ground turkey - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce, divided - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - Salt and pepper, to taste - Sesame seeds, for garnish - Steamed broccoli or cooked rice, for serving - Add 1/2 cup grated carrots for extra crunch. - Use ground chicken instead of turkey for a different taste. - Try using scallions instead of green onions for a milder flavor. - A large mixing bowl for combining ingredients. - Baking sheet lined with parchment paper for easy cleanup. - Meat thermometer to check doneness. - Small saucepan for cooking the teriyaki glaze. - Mixing spoon or spatula for combining and tossing. - Measuring cups and spoons for accurate ingredient measurement. These ingredients set the stage for a delicious meal. Each one plays a key role in creating the flavors you’ll love. Feel free to mix it up with optional ingredients that fit your taste. The right tools will make cooking easier and more fun. Enjoy every step! {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 pound of ground turkey. This is the main part of the meatballs. Next, mix in 1/4 cup of breadcrumbs. This helps bind the meatballs. Then, chop 1/4 cup of green onions and 1/4 cup of fresh cilantro. Toss these into the bowl for flavor. Now, add 1 lightly beaten egg. This will make the meatballs fluffy. Include 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. These give a nice kick! Pour in 1 tablespoon of soy sauce. Finally, sprinkle in salt and pepper to taste. Using your hands or a spoon, mix everything well. Ensure all the ingredients blend nicely. Now it’s time to shape the meatballs. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This keeps the meatballs from sticking. Take some of the turkey mixture and roll it into balls. Aim for about 1 inch in diameter. Place the meatballs on the baking sheet. Make sure to leave space between each one. Bake the meatballs for about 20 minutes. They should turn golden brown and be cooked through. Use a meat thermometer to check for 165°F (75°C) inside. While the meatballs are baking, let’s make the teriyaki glaze. In a small saucepan, mix together 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Place the saucepan over medium heat. Whisk the mixture until it simmers gently. This should take about 5 minutes. You want it to thicken a little. Once the meatballs are ready, transfer them to the saucepan. Toss them gently in the glaze to coat each meatball well. To make juicy meatballs, keep these tips in mind: - Use Lean Ground Turkey: Choose turkey with some fat. This helps keep meatballs moist. - Add Breadcrumbs: Breadcrumbs absorb moisture. They also help hold the meatballs together. - Don't Overmix: Mix just enough to combine. Overmixing can make meatballs tough. - Chill the Mixture: If you have time, chill the meatball mix for 30 minutes. This helps them hold their shape. Baking meatballs is easy and effective. Here are my best tips: - Preheat the Oven: Always preheat your oven to 400°F. This helps cook them evenly. - Use Parchment Paper: Line your baking sheet with parchment paper. It prevents sticking and makes clean-up a breeze. - Space Them Out: Place meatballs an inch apart. This allows air to circulate around them. - Check for Doneness: Use a meat thermometer. Aim for 165°F to ensure they are fully cooked. A great glaze makes a big difference. Here are my tips for the best teriyaki glaze: - Whisk Well: Mix soy sauce, honey, sesame oil, and rice vinegar in a saucepan. - Simmer Gently: Heat over medium heat. Stir until it thickens, about 5 minutes. - Taste and Adjust: If you want more sweetness, add more honey. For a salty kick, add more soy sauce. - Coat Evenly: Once the meatballs bake, toss them in the glaze. Make sure every bite is flavorful! Pro Tips Use High-Quality Soy Sauce: Opt for a good quality soy sauce for the teriyaki glaze to enhance the flavor of the meatballs. Chill the Mixture: If your meatball mixture feels too sticky, refrigerate it for 15 minutes before shaping to make it easier to handle. Experiment with Add-Ins: Feel free to add other ingredients like grated carrots or chopped bell peppers to the turkey mixture for added flavor and nutrition. Make Extra Glaze: Double the teriyaki glaze recipe to have extra sauce on hand for drizzling over rice or veggies when serving. {{image_4}} You can switch ground turkey for other meats. Try ground chicken for a lighter option. Beef adds a rich flavor, while pork gives a juicy bite. When using beef or pork, adjust cooking time. Ensure they reach 165°F for safe eating. For a vegetarian or vegan option, use plant-based meat. Products made from soy or peas work well. You can also use lentils, chickpeas, or mushrooms. Mash or finely chop these ingredients. Add breadcrumbs and your favorite seasonings to hold them together. This way, you still get tasty meatballs. Try different herbs and spices to change the flavor. Add basil or mint for a fresh touch. If you like heat, sprinkle in some red pepper flakes or chili powder. For a smoky flavor, try smoked paprika. Experimenting with cumin or coriander can also add depth. Remember, small changes can create big flavors! To store leftover teriyaki turkey meatballs, first let them cool. After they cool, place them in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. You can keep them in the fridge for up to three days. When you're ready to eat your meatballs again, you have a few options. You can reheat them in the oven at 350°F (175°C) for about 10 minutes. This keeps them crispy. If you're in a hurry, you can use the microwave. Heat them on a microwave-safe plate for 1-2 minutes. Just check to see if they are hot all the way through. Freezing is a great way to save your meatballs for later. Place the cooled meatballs on a baking sheet in a single layer. Freeze them for about two hours until solid. Then transfer them into a freezer-safe bag. This way, they won't stick together. You can keep them in the freezer for up to three months. To thaw, move them to the fridge overnight. You can then reheat them using the methods mentioned above. Enjoy your meal! You can serve teriyaki turkey meatballs with several tasty sides. Steamed rice is a classic choice. It soaks up the sauce well. You can also pair them with steamed broccoli for a healthy option. Other great sides include stir-fried vegetables or a fresh salad. Feel free to mix it up! Yes, you can make these meatballs ahead of time. Prepare them and store them in the fridge for up to a day before cooking. This helps the flavors meld. You can also freeze the raw meatballs for later use. Just thaw them in the fridge before cooking. To reduce the sweetness of the glaze, cut back on honey. You can use just one teaspoon instead of two tablespoons. You can also add more soy sauce to balance the flavors. A splash of rice vinegar can add some tang without extra sweetness. Adjust to your taste! You now have a complete guide to making Teriyaki Turkey Meatballs. We covered all the ingredients, tools, and step-by-step instructions. You learned tips for moist meatballs and variations for different diets. Storing and reheating meatballs is easy with the right info. Remember, you can customize the recipe to your taste. Enjoy cooking and sharing these tasty meatballs with family and friends!

Teriyaki Turkey Meatballs

Delicious turkey meatballs coated in a homemade teriyaki glaze, served with rice or broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 cup breadcrumbs
  • 1 cup green onions, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • to taste salt and pepper
  • for garnish sesame seeds
  • for serving steamed broccoli or cooked rice

Instructions
 

  • In a large mixing bowl, combine the ground turkey, breadcrumbs, finely chopped green onions, cilantro, beaten egg, minced garlic, grated ginger, and 1 tablespoon of soy sauce. Season the mixture with salt and pepper. Use your hands or a spoon to mix until everything is evenly incorporated.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  • Using your hands, shape the turkey mixture into meatballs, approximately 1 inch in diameter, and arrange them on the prepared baking sheet, leaving a little space between each meatball.
  • Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and golden brown on the outside. A meat thermometer should register 165°F (75°C) when done.
  • While the meatballs are baking, prepare the teriyaki glaze. In a small saucepan, whisk together the remaining 2 tablespoons of soy sauce, honey, sesame oil, and rice vinegar. Place the saucepan over medium heat and stir the mixture until it reaches a gentle simmer and thickens slightly, about 5 minutes.
  • Once the meatballs are cooked, transfer them to the saucepan with the teriyaki glaze. Gently toss the meatballs in the sauce to ensure they are well-coated.
  • Serve the teriyaki turkey meatballs over a bed of steamed rice or alongside steamed broccoli. For an extra touch, sprinkle sesame seeds on top as a garnish.

Notes

For extra flavor, let the meatballs marinate in the glaze for a few minutes before serving.
Keyword easy, healthy, meatballs, teriyaki, turkey