- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Servings: 4
- Course: Main Dish
These turkey teriyaki meatballs from Natasha Kravchuk of Natasha’s Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.
- For the Meatballs:
- 16 ounces lean ground turkey
- 1/2 cup panko bread crumbs
- 1/4 cup finely chopped green onion
- 1 large egg
- 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
- 1 garlic clove, pressed
- 2 teaspoons sesame oil
- Reynolds Wrap® Aluminum Foil
- For the Teriyaki Sauce:
- 1/4 cup light brown sugar, lightly packed
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1 medium garlic clove
- 1/2 teaspoon fresh ginger or 1/8 teaspoon ground ginger
Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
Sesame seeds and green onion