Go Back
- 1 pound ground turkey - 1/4 cup fine breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1 tablespoon soy sauce - 1 tablespoon teriyaki sauce - 1 teaspoon sesame oil - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon salt - 1 tablespoon vegetable oil (for frying) - Sesame seeds and additional sliced green onions for garnish You can easily adjust these ingredients. If you need to make meatballs gluten-free, use gluten-free breadcrumbs. For a different flavor, swap turkey for ground chicken or beef. You can also use low-sodium soy sauce if you want to cut back on salt. If you cannot find fresh ginger, you can use ground ginger, but the flavor may change slightly. Each serving of Teriyaki Turkey Meatballs contains: - Calories: 200 - Protein: 20g - Carbohydrates: 10g - Fat: 10g - Fiber: 1g - Sodium: 300mg These meatballs offer a good mix of protein and flavor. They fit well into a balanced diet. If you want to add more veggies, serve them on a bed of lettuce or with steamed broccoli. {{ingredient_image_2}} First, gather your ingredients. You need: - 1 pound ground turkey - 1/4 cup fine breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1 tablespoon soy sauce - 1 tablespoon teriyaki sauce - 1 teaspoon sesame oil - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon salt In a large mixing bowl, add the ground turkey. Next, sprinkle in the breadcrumbs, green onions, garlic, and ginger. Pour in the soy sauce, teriyaki sauce, sesame oil, black pepper, and salt. Now, mix well. You can use your hands or a spatula. Make sure all the ingredients blend together. This step is key for flavor. Once your mixture is ready, it’s time to shape the meatballs. With clean hands, scoop about 1 tablespoon of the mixture. Roll it into a ball about 1 inch in size. This will give you a good bite. Repeat this process until you have about 20 meatballs. Try to keep them uniform in size. This way, they cook evenly. Now, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Wait until the oil shimmers but does not smoke. Gently add the meatballs in a single layer. Avoid crowding the pan. Cook them for 6-8 minutes, turning occasionally. You want them to turn golden brown and be cooked through. Use a meat thermometer to check for 165°F/75°C inside. Once done, take them out and place them on a plate with paper towels. This absorbs any extra oil. For extra flavor, drizzle some teriyaki sauce over the hot meatballs. It will caramelize slightly, adding a nice touch. Finally, serve them on a platter, garnished with sesame seeds and sliced green onions. Enjoy your delicious teriyaki turkey meatballs! To cook meatballs just right, use medium heat. This allows them to brown well without burning. When you add the meatballs, give them space. Crowding leads to steaming instead of browning. Cook them for 6 to 8 minutes, turning often. They should be golden brown all around. Check the center with a meat thermometer. It should read 165°F (75°C). This ensures they are safe to eat and juicy inside. Marinades can boost the flavor of your turkey meatballs. For a quick marinade, mix teriyaki sauce with soy sauce. Add a bit of garlic and ginger for extra zest. Let the meat mixture soak in this blend for about 15 minutes. This adds depth to each bite. You can also drizzle some marinade over the meatballs after cooking. This gives a nice glaze and enhances the taste. Avoid overmixing your meatball mixture. If you mix too much, the meatballs can turn tough. Use your hands gently to combine all ingredients. Also, don’t skip the oil in the pan. It helps prevent sticking and gives a nice sear. Lastly, remember to let the meatballs rest after cooking. This helps the juices settle, keeping them moist. Pro Tips Keep it moist: Adding breadcrumbs helps retain moisture in the meatballs, ensuring they stay tender and juicy. Uniform size: For even cooking, make sure all meatballs are roughly the same size, about 1 inch in diameter. Don't overcrowd the pan: Cook meatballs in batches if necessary to prevent steaming and allow them to brown properly. Garnish wisely: Fresh herbs and sesame seeds not only enhance the visual appeal but also add an extra layer of flavor. {{image_4}} You can swap ground turkey for other proteins. Ground chicken works well too. If you prefer beef, go for lean ground beef. For a plant-based option, try textured vegetable protein or lentils. Each protein brings its unique flavor, making your meatballs special. To make this dish gluten-free, use gluten-free breadcrumbs. These work just like regular ones. For a low-carb version, replace breadcrumbs with almond flour or crushed pork rinds. These substitutions keep the meatballs tasty while fitting your diet. Boost the nutrition by adding veggies to your meatballs. Finely chopped bell peppers, carrots, or zucchini can work wonders. You can also mix in spinach or kale. These options add fiber and vitamins, making your meal even healthier. After cooking your teriyaki turkey meatballs, let them cool down. Place them in an airtight container. They will stay fresh in the fridge for up to three days. Make sure to label your container with the date. This way, you won't forget when you made them. To freeze your meatballs, first let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about one hour. Once they are firm, transfer the meatballs to a freezer-safe bag. They can last up to three months in the freezer. Be sure to remove as much air as possible from the bag. When you're ready to eat your leftovers, there are a few ways to reheat them. You can use the microwave for quick heating. Place the meatballs on a microwave-safe plate and cover them. Heat in short bursts, checking often. Alternatively, you can reheat them in a skillet over medium heat. Add a splash of water or teriyaki sauce to keep them moist. Cook until they are heated through, about 5-7 minutes. Enjoy your delicious meatballs again! Teriyaki Turkey Meatballs can last for about 3 to 4 days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, freeze them. They can stay good for up to 3 months in the freezer. Yes, you can use ground chicken instead of turkey. The taste will be slightly different, but it will still be delicious. Ground chicken is usually more tender, which can make your meatballs even juicier. You can serve Teriyaki Turkey Meatballs with many sides. Here are some great options: - Steamed rice - Noodles - Fresh salad - Stir-fried veggies - A bed of lettuce These pair well with the sweet and savory flavor of the meatballs. To make more Teriyaki Turkey Meatballs, simply multiply the ingredients. You can double or triple the recipe. Make sure to adjust your cooking time if you are cooking a lot at once. Cook in batches to ensure they cook evenly. We covered everything you need to make Teriyaki Turkey Meatballs. From choosing ingredients to step-by-step cooking, you have the tools to succeed. Remember to check measurements and try different flavors to make it your own. Store leftovers properly for great meals later. Don't forget to avoid common mistakes that can affect taste. Dive into these meatballs and enjoy a tasty dish that suits your needs!

Teriyaki Turkey Meatballs

Delicious turkey meatballs infused with teriyaki flavor, perfect for a savory meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 quarter cup fine breadcrumbs
  • 1 quarter cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 teaspoon sesame oil
  • 1 half teaspoon freshly ground black pepper
  • 1 quarter teaspoon salt
  • 1 tablespoon vegetable oil (for frying)
  • to taste sesame seeds and additional sliced green onions for garnish

Instructions
 

  • In a large mixing bowl, combine the ground turkey, breadcrumbs, finely chopped green onions, minced garlic, grated ginger, soy sauce, teriyaki sauce, sesame oil, black pepper, and salt. Use your hands or a spatula to mix thoroughly until all ingredients are evenly distributed.
  • With clean hands, scoop about 1 tablespoon of the mixture and roll it into a meatball approximately 1 inch in diameter. Repeat until you've formed about 20 meatballs.
  • Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.
  • Once the oil is ready, gently add the meatballs in a single layer, making sure they are not crowded. Cook for 6-8 minutes, carefully turning them occasionally to ensure they achieve a golden brown color on all sides and are cooked through (the internal temperature should reach 165°F/75°C).
  • After cooking, remove the meatballs from the skillet and place them on a plate lined with paper towels if you want to absorb excess oil.
  • While the meatballs are still hot, drizzle a small amount of extra teriyaki sauce over them, allowing it to caramelize slightly for added flavor.
  • Transfer the meatballs to a beautifully arranged serving platter, and generously sprinkle with sesame seeds and additional sliced green onions for a vibrant finish.

Notes

Serve on a fresh bed of lettuce or alongside steamed rice for a colorful presentation.
Keyword appetizer, meatballs, teriyaki, turkey