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Amazing 15-Minute Teriyaki Turkey Meatballs

Teriyaki Turkey Meatballs
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Make these Teriyaki Turkey Meatballs for a lighter, flavorful meal. They offer a perfect sweet umami coating and a tender bite. These meatballs are great for meal prepping your protein for the week.

Ingredients

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  • 1 pound ground turkey
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, gently combine the ground turkey, panko breadcrumbs, egg, minced garlic, ground ginger, salt, and pepper. Do not overmix.
  3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake for 15-18 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  5. While the meatballs bake, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce, water, honey, rice vinegar, and sesame oil.
  6. Bring the sauce mixture to a simmer over medium heat.
  7. In a separate small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
  8. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  9. Remove the meatballs from the oven. Toss the warm meatballs gently in the teriyaki sauce until they are fully coated.
  10. Serve immediately or store for later.

Notes

  • You can substitute ground chicken for ground turkey for a slight flavor variation.
  • For extra flavor, you can briefly pan-sear the baked meatballs before tossing them in the sauce.
  • This recipe freezes well. Store leftover meatballs and sauce separately for best texture upon reheating.

Nutrition

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