Teriyaki Turkey Meatballs
These baked teriyaki turkey meatballs are perfect for a healthy weeknight dinner. Serve them with rice or noodles and veggies for a well-balanced meal.
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Prep Time: 15 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 30 meatballs 1x -
Category: Dinner -
Method: Baked
Category:
Method:
Units
Scale
Ingredients
Turkey Meatballs:
- 1 pound ground turkey
- 2 green onions, white parts only, minced
- 1/2 cup bread crumbs
- 1 egg
- 1/2 teaspoon salt
Teriyaki Sauce:
- 1/2 cup water
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
To Serve:
- 2 green onions, green parts only, sliced
- Sesame seeds
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the ground turkey, green onions, bread crumbs, egg, and salt. Using your hands or a fork, gently mix until everything is well incorporated.
- Roll the meatball mixture into 1-tablespoon balls, placing them onto the baking sheet once formed, until all the turkey is used, and you have about 30 mini meatballs.
- Transfer the baking sheet to the oven to bake for 12-15 minutes until the meatballs are cooked through to an internal temperature of 165°F and golden brown.
- With 5 minutes remaining on the meatballs, prepare the teriyaki sauce. In a small bowl, add the water, soy sauce, brown sugar, ground ginger, garlic powder, and cornstarch, and whisk to combine until well combined.
- Place a large non-stick pan or pot on the stovetop on medium heat, pour in the soy sauce mixture, and cook, stirring constantly, for 3-5 minutes until the sauce has thickened. If your sauce gets lumpy at any stage, don’t worry, just continue whisking it until it comes together as a smooth glaze.
- Transfer the cooked meatballs to the pan with the teriyaki sauce and gently toss them until all the meatballs are coated in the sauce.
- The teriyaki meatballs can be served immediately with a sprinkle of sesame seeds and green onions, or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Ground Chicken: Swap the ground turkey for 1 pound of ground chicken.
To Use Fresh Ginger: Swap the ground ginger for 1 inch of freshly grated ginger or 1 tablespoon of ginger paste.
To Use Fresh Garlic: Swap the garlic powder for 2 cloves of garlic, finely minced or grated.
Nutrition
- Serving Size: 5 meatballs
- Calories: 197 calories
- Sugar: 6 grams
- Fat: 7 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 18 grams
Find it online: https://kaynutrition.com/teriyaki-turkey-meatballs/
