Picture this: a rainy afternoon, a cozy kitchen, and the irresistible aroma of teriyaki wafting through the air. These meatballs, little bites of umami joy, promise to transport you to a place where taste buds dance with delight—like a surprise Taylor Swift album drop, they’re unexpectedly wonderful. There’s something about the sticky sweetness and savory depth that makes them utterly unforgettable, like that time I tried zip-lining and screamed the whole way down—exhilarating and slightly terrifying, but in the best way possible.
Steps
- Preheat your oven to 400°F and line a baking sheet with parchment or foil. In a large bowl, combine ground turkey, panko breadcrumbs, green onions, egg, ginger, garlic, sesame oil, salt, and pepper. Mix gently until just combined, adding milk or water if the mixture feels dry.
- Shape the mixture into 1 1/4-inch to 1 1/2-inch meatballs and arrange them on the prepared baking sheet. Bake the meatballs for 13-18 minutes until the juices run clear or a thermometer reads 165°F, ensuring they are not overcooked.
- While the meatballs are baking, prepare the teriyaki sauce by combining brown sugar, hoisin sauce, soy sauce, sesame oil, garlic, and ginger in a small saucepan. Simmer the mixture for 3-5 minutes, stirring occasionally, until it slightly thickens.
- Once the meatballs are cooked, transfer them to a large mixing bowl. Pour the warm teriyaki sauce over the meatballs and toss gently to coat them evenly.
- Serve the teriyaki meatballs over a bed of rice, garnished with sesame seeds and chopped green onions if desired. Enjoy them as a main dish or appetizer.
Ingredients
- 16 oz lean ground turkey
- 1/3 cup panko breadcrumbs (or gluten-free breadcrumbs as an alternative)
- 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 or grated
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup light brown sugar, lightly packed
- 2 tablespoons hoisin sauce (or gluten-free hoisin as an option)
- 1 tablespoon soy sauce (or gluten-free tamari)
- 1/2 tablespoon toasted sesame oil
- 1 medium garlic clove, minced
- 1/2 teaspoon fresh ginger or 1/8 teaspoon ground ginger
- Sesame seeds and green onion for garnish
Nutritional Values
Calories: 1092 kcal | Carbohydrates: 90 g | Protein: 120 g | Fat: 30 g | Saturated Fat: 6 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 12 g | Trans Fat: 0.12 g | Cholesterol: 414 mg | Sodium: 2568 mg | Potassium: 1698 mg | Fiber: 3 g | Sugar: 66 g | Vitamin A: 606 IU | Vitamin C: 6 mg | Calcium: 168 mg | Iron: 9 mg
FAQ
- Can I use a different type of meat instead of ground turkey in this recipe?
- Absolutely, you can substitute ground turkey with ground beef, pork, or chicken. Each will offer a slightly different flavor and texture, but the recipe is quite adaptable.
- Is there a gluten-free option for the Teriyaki Meatballs?
- Yes, you can make this recipe gluten-free by using gluten-free panko crumbs and substituting regular soy sauce and hoisin sauce with gluten-free alternatives.
- How do I prevent the meatballs from drying out when using ground turkey?
- Ensure not to overmix the meatball ingredients, as this can make them tough. If the mixture appears too dry, add a tablespoon of milk or water at a time to achieve the desired moist consistency.
- Can these meatballs be prepared in advance and stored?
- Certainly! You can refrigerate the cooked meatballs for up to four days. For longer storage, flash freeze them and then transfer to an airtight container or bag, where they will keep for up to three months.
- What are some serving suggestions for Turkey Teriyaki Meatballs?
- These versatile meatballs can be served over rice, quinoa, or noodles, or paired with a side of roasted vegetables or an Asian-style salad. They also make a great appetizer with toothpicks for easy serving.
Tips
- Avoid Overmixing: When combining the meatball ingredients, mix them just until combined to prevent the meatballs from becoming tough. If the mixture seems dry, add a tablespoon of milk or water at a time to reach the desired consistency.
- Monitor Cooking Time: Bake the meatballs at 400°F for 13-18 minutes, ensuring they are cooked through but not overdone. The internal temperature should reach 165°F, and the juices should run clear. Overcooking can lead to dry meatballs.
- Enhance Texture: For crisper edges, place an oven-safe rack over the foil-lined baking sheet to elevate the meatballs and prevent them from sitting in their juices while cooking.
- Storage and Reheating: Refrigerate leftovers in an airtight container for up to 4 days, or freeze them by placing them on a baking sheet in a single layer before transferring to a freezer-safe container. Reheat frozen meatballs in the oven or air fryer at 375°F, adding water to the sauce if it thickens too much.
Equipment
- Rimmed Baking Sheet – A 17×12 baking sheet is recommended for baking the meatballs.
- Instant-Read Thermometer – Useful for checking the internal temperature of the meatballs to ensure they are fully cooked.
- Small Saucepan – Needed for preparing the teriyaki sauce.
- Oven-Safe Rack – Optional, but useful for achieving crispier edges on the meatballs by elevating them during baking.
- Air Fryer – Optional, for reheating frozen meatballs.
- Mixing Bowl – A large bowl for combining the meatball ingredients.