Easy Teriyaki Turkey Meatballs (Ready in 30 Minutes!)
Ingredients
For the Turkey Meatballs:
- 1 lb ground turkey (93% lean for best texture)
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 1 egg (binds everything together)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely chopped
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oi (for depth of flavor)
For the Homemade Teriyaki Sauce:
- 1/3 cup soy sauce (low-sodium works too)
- 1/4 cup honey (or maple syrup for vegan option)
- 2 tbsp rice vinegar
- 1 tbsp brown sugar (optional, for extra caramelization)
- 1 tsp garlic powder
- 1 tsp cornstarch (to thicken the glaze)
Optional Garnishes:
- Sesame seeds
- Sliced green onions
- Red pepper flakes (for heat lovers)
Instructions
Prep the Meatball Mixture
- In a large bowl, combine: Ground turkey, Breadcrumbs, Egg, Garlic, ginger, green onions, Soy sauce & sesame oil
- 💡 Chef’s Tip: Don’t overmix! Gently fold until just combined—overworking the meat makes it tough.
Roll & Cook the Meatballs
- Scoop 1.5 tbsp portions and roll into balls.
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Brown meatballs for 2-3 minutes per side (they’ll finish cooking in the sauce).
- 💡 Crispy Secret: Let them sear undisturbed for a golden crust!
Make the Teriyaki Glaze
- While meatballs cook, whisk together:
- Soy sauce, honey, rice vinegar, brown sugar, garlic powder, and cornstarch.
- Pour into the skillet and simmer 5-7 minutes until thickened.
- Want Extra Shine? Add 1 tbsp butter at the end for a glossy finish!
Serve & Enjoy!
- Toss meatballs in the glaze.
- Garnish with sesame seeds & green onions.
- Serve over rice, noodles, or zucchini spirals!