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Teriyaki Turkey Meatballs are a delicious dinner that is bursting with flavor from a homemade Teriyaki sauce! Serve over rice or eat them all on their own.
TERIYAKI TURKEY MEATBALLS
These turkey teriyaki meatballs are so delicious and juicy! They are baked and not fried and we swapped ground beef for ground turkey, which makes these meatballs a bit healthier and low in fat! Simmered for a few minutes in a delicious teriyaki glaze, these meatballs are great served over rice, mashed potatoes, or served on their own.
This recipe only requires a few simple ingredients and comes together pretty quickly! From start to finish you can have this whole dish “dinner-table-ready” in about 30-40 minutes.
TIPS FOR MAKING THESE MEATBALLS:
- SWEETEN TO YOUR LIKING: We added light brown sugar to sweeten our teriyaki sauce but feel free to start off with less sugar if you don’t like your “sauce” as sweet.
- EXTRA SAUCE: You can also cut the sauce ingredients in half if you plan on eating the meatballs just as they are and not with rice or another side dish. I wanted extra sauce to be able to drizzle over our rice.
- SCOOP OR ROLL: You can use a 2 inch cookie scoop (affiliate link) for perfect size meatballs. You can either scoop them right on the pan or slightly roll them for a more uniform look. Either way, they will taste delicious!
Teriyaki Turkey Meatballs
- 1 lb ground turkey
- 1/2 cup bread crumbs we prefer Panko
- 1 egg
- 1/4 tsp ground ginger
- 1/4 tsp garlic salt you can use fresh garlic as well
- 1 tsp sesame oil
For the Sauce:
- 1/4 cup water
- 1 cup beef or chicken broth I prefer beef flavor in this recipe
- 1/3-1/2 cup light brown sugar
- 3 TBSP Hoisin sauce
- 1 TBSP Soy Sauce
- 1 TBSP Sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp garlic salt
- 1 TBSP cornstarch mixed with water, if needed
- Add all meatball ingredients into a large mixing bowl. Use a wooden spoon to mix until combined. Bake at 400 degrees for 10-11 minutes.
- Using a cookie scoop or tablespoon roll into equal size meatballs. I used a 1-inch cookie scoop and then rolled them in my hands to be sure my meatballs were the same size.
- Bake at 400 degrees for 10-11 minutes.
- Add the sauce ingredients to a large skillet on medium-high heat. Allow to simmer for 5 minutes or until it starts to thicken.
- Add meatballs to sauce and allow to simmer for 5-10 minutes.
- Add small amounts of your cornstarch mixture until you reach your desired sauce consistency. We like ours thickened but still able to drizzle over rice.
Hi, please could you look at the recipe again I think some things have got mixed up… should the cornflour go in the meatballs.? Do you cook the mince before you make the meatballs etc have tried it and it’s delicious but recipe confusing and im rubbish at cooking so i like to follow recipes to the letter thank you
Sarah @ Foxy's Domestic Side says
Yum! These look great! You should link this up to The Blended Blogs Tasty Tuesday next week 🙂