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Superb 15-Minute Teriyaki Turkey Meatballs

Teriyaki Turkey Meatballs
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Make these light Teriyaki Turkey Meatballs for a sweet, umami-packed weeknight meal. They are tender, simple to prepare, and great for meal prepping your protein goals.

Ingredients

Scale
  • 1 pound ground turkey
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 cup finely chopped onion
  • 2 tablespoons olive oil (for cooking)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

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, 1 tablespoon soy sauce, ground ginger, garlic powder, and chopped onion. Do not overmix.
  3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C).
  5. While the meatballs bake, prepare the sauce. In a small saucepan, whisk together the 1/2 cup soy sauce, mirin, honey (or maple syrup), and rice vinegar.
  6. Bring the sauce to a simmer over medium heat.
  7. Whisk in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens slightly. Remove from heat.
  8. Once the meatballs are cooked, add them to the saucepan with the teriyaki sauce. Toss gently to coat every meatball completely.
  9. Serve immediately over rice or steamed vegetables.

Notes

  • For an extra moist meatball, substitute 1 tablespoon of the ground turkey with 1 tablespoon of plain Greek yogurt.
  • If you prefer a thicker glaze, reduce the liquids in the sauce slightly before adding the cornstarch slurry.
  • These meatballs freeze exceptionally well after baking (before saucing).

Nutrition

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