30 Minute Baked and Glazed Teriyaki Turkey Meatballs
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.
Servings: 30 meatballs
Calories: 359kcal
Ingredients
for the meatballs
- olive oil
- 1 pound ground turkey
- ½ 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
- ½ cup water
- 2 tablespoons reduced sodium soy sauce
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ¼ 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
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 ½ 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.
Video
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.
Nutrition
Serving: 7-8 meatballs | Calories: 359kcal | Carbohydrates: 22.1g | Protein: 36.2g | Fat: 16.1g | Saturated Fat: 2.9g | Cholesterol: 162mg | Sodium: 691mg | Fiber: 2.1g | Sugar: 8.1g