Can I use bottled teriyaki sauce instead of making my own?

You can, but it's so easy to make your own. It's easier to control the saltiness and the sweetness when you make a homemade teriyaki sauce. And it is so delicious on chicken, steak, seafood, and pork too.

how do you store teriyaki meatballs?

The turkey meatballs in teriyaki sauce stay fresh in the refrigerator up to 4 days. Store in an airtight container. These meal prep containers are the ones I use at home and for my personal chef clients. The meatballs also freeze well for up to 2 months. And they can be stored in the same containers in the freezer.

how do you reheat meatballs?

Refrigerated meatballs can be heated in the microwave on 60% power for 1 to 2 minutes. They can also be heated in a 350 degree oven for 15 to 20 minutes. If the meatballs are frozen, thaw first before reheating.

30 Minute Baked and Glazed Teriyaki Turkey Meatballs

Name: 30 Minute Baked and Glazed Teriyaki Turkey Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: olive oil; 1 pound ground turkey; 1/2 cup panko; 1 large egg; 1 scallion, thinly sliced; 1 teaspoon ginger powder; 1 teaspoon garlic powder; 1 teaspoon toasted sesame oil; 1 tablespoon reduced sodium soy sauce; 1/2 cup water; 2 tablespoons reduced sodium soy sauce; 1/2 teaspoon ginger powder; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes; 1 tablespoon honey; 2 teaspoon cornstarch mixed with 2 tablespoon cold water; 2 teaspoons toasted sesame oil; 1 green pepper, diced; 1 red pepper, diced; scallions, thinly sliced; toasted sesame seeds; pickled ginger, thinly sliced; cooked brown or white rice

Description

These gingery and garlicky turkey meatballs are an easy dinner for any night of the week. Ground turkey meatballs are seasoned with a handful of Asian ingredients, baked in the oven and tossed with a salty sweet teriyaki sauce. Add a side of rice for a dinner you will love.

Ingredients

Units Scale

for the meatballs

olive oil
1 pound ground turkey
1/2 cup panko
1 large egg
1 scallion, thinly sliced
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon toasted sesame oil
1 tablespoon reduced sodium soy sauce

for the teriyaki sauce and sautéed peppers

1/2 cup water
2 tablespoons reduced sodium soy sauce
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon honey
2 teaspoon cornstarch mixed with 2 tablespoon cold water
2 teaspoons toasted sesame oil
1 green pepper, diced
1 red pepper, diced

for serving

scallions, thinly sliced
toasted sesame seeds
pickled ginger, thinly sliced
cooked brown or white rice

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Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and brush with oil. Set aside.
In a large bowl, add the ground turkey, panko, egg, scallion, ginger and garlic powders, toasted sesame oil, and soy sauce. Gently combine the ingredients until combined.
Roll the turkey mixture into 30 meatballs. Each one will be about 1 tablespoon of the mixture. Place the meatballs on the prepared baking sheet.
Bake the meatballs in the oven for 15 to 17 minutes. The internal temperature of the meatballs should be about 165 degrees F. Use a digital thermometer to check the temperature. Remove from the oven and set aside.
While the meatballs are baking, make the teriyaki sauce. In a small sauce pan over medium high heat, combine 1/2 cup water, soy sauce, ginger and garlic powder, red pepper flakes, and honey. Stir and bring to a gentle boil.
Stir the cornstarch mixture into the teriyaki sauce. Cook for 1 to 2 minutes or until it is slightly thickened and glossy. Set aside.
In a large sauté pan over medium heat, add the 2 teaspoons of toasted sesame oil and the green and red peppers. Quickly sauté for 2 to 3 minutes.
Add the meatballs to the sauté pan with the peppers. Pour the teriyaki sauce over the meatballs and peppers and stir to coat.
Serve the meatballs with rice. Sprinkle with scallions, sesame seeds and pickled ginger.

Notes

Keep a bowl of cold water on hand when rolling the meatballs. The mixture can be sticky so the water helps the meatball rolling go smoothly.
The teriyaki sauce is a glaze for the meatballs and bell peppers. If you are a more saucy kind of person, I recommend doubling the teriyaki sauce recipe.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: entree
Method: bake in oven
Cuisine: Asian

Nutrition

Serving Size: 7-8 meatballs
Calories: 359
Sugar: 8.1 g
Sodium: 691 mg
Fat: 16.1 g
Saturated Fat: 2.9 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 22.1 g
Fiber: 2.1 g
Protein: 36.2 g
Cholesterol: 162 mg