Teriyaki Turkey Meatballs

$To make teriyaki turkey meatballs, you need simple and fresh ingredients. Here’s what you will use: - 1 lb ground turkey - ¼ cup breadcrumbs (preferably panko) - 1 large egg - 2 green onions, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - ¼ cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - Salt and pepper to taste - Sesame seeds, for garnish - Extra green onions, for garnish These ingredients blend to give the meatballs a rich flavor. You can add some optional ingredients to heighten the taste of your meatballs: - Crushed red pepper flakes for heat - Fresh cilantro for a fresh twist - Pineapple chunks for sweetness - Chopped bell peppers for extra crunch These ingredients can make your meatballs even more exciting. If you have dietary needs, you can easily tweak the recipe: - Use ground chicken instead of turkey for a lighter option. - For a gluten-free version, replace soy sauce with tamari. - If you avoid eggs, try using flaxseed meal mixed with water as a binder. These substitutions allow everyone to enjoy this tasty dish. {{ingredient_image_1}} Start with a large bowl. Add 1 pound of ground turkey. Next, add ¼ cup of breadcrumbs. I prefer panko for a crispier texture. Crack in 1 large egg. Then, toss in 2 finely chopped green onions, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Mix everything well using your hands. You want a uniform mixture. Season with salt and pepper to your taste. Form the mixture into meatballs, about 1 inch in diameter. Heat a large skillet over medium heat. Add a small drizzle of oil. Place the meatballs in the skillet in batches. Avoid overcrowding the pan. Cook them for about 8 to 10 minutes. Turn them occasionally to brown on all sides. Ensure they are cooked through. You can test a meatball by cutting one in half. It should be no longer pink inside. While the meatballs cook, prepare the teriyaki sauce. In a small bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Mix until smooth. Once the meatballs are browned, pour the teriyaki sauce over them in the skillet. Reduce the heat to low. Let them simmer for about 5 to 7 minutes. This allows the sauce to thicken and coat the meatballs. Afterward, carefully remove the meatballs from the skillet. Place them on a serving dish. Drizzle any remaining sauce on top. Finish with sesame seeds and extra chopped green onions for garnish. To make juicy meatballs, start with ground turkey that has some fat. I like to use 93% lean turkey. Add breadcrumbs to keep moisture in, and don’t overmix. When forming the meatballs, handle them gently. This helps keep air pockets in the meat. Cook them in batches, giving them space in the pan. This avoids steaming and keeps them juicy. One mistake is overcrowding the pan. It causes the meatballs to steam instead of brown. Another error is cooking them too fast on high heat. This can burn the outside while leaving the inside raw. Also, do not skip the resting time after cooking. This helps the juices settle back into the meatballs, making them more flavorful. Teriyaki turkey meatballs go well with rice or quinoa. Serve them on a bed of steamed veggies for color and nutrition. You can also pair them with a simple salad. A light dressing complements the sweet teriyaki sauce. For a fun twist, try them in a sandwich or wrap. They stay tasty and are easy to share! Pro Tips Use Cold Ingredients: Ensure your ground turkey and egg are cold when mixing, as this helps the meatballs hold their shape during cooking. Don’t Overmix: When combining ingredients, mix just until everything is incorporated to avoid tough meatballs. Check Doneness: Use a meat thermometer to check if the meatballs have reached an internal temperature of 165°F (74°C) for safety. Let It Rest: Allow the meatballs to rest for a few minutes after cooking to let the juices redistribute, making them more flavorful and moist. {{image_2}} If you want a gluten-free option, use tamari instead of soy sauce. Tamari tastes similar but has no gluten. You can also swap panko breadcrumbs for gluten-free breadcrumbs. This keeps the meatballs light and tender without the gluten. To add heat, mix in some chili flakes or sriracha. I suggest starting with half a teaspoon. This small change brings a kick to the teriyaki sauce. You can also add jalapeños or diced hot peppers to the meatball mix. This makes a flavorful twist that spicy food lovers will enjoy. You can change the taste of your meatballs by adding different herbs and spices. Try adding some chopped cilantro or basil for a fresh taste. For a smoky flavor, mix in smoked paprika. You can even use curry powder for a fun twist. Each variation brings new life to your meatballs. Experiment and find your favorite! To keep your leftover teriyaki turkey meatballs fresh, place them in an airtight container. Make sure to let them cool first. Store the container in your fridge. They will stay good for 3 to 4 days. If you want to enjoy them later, freezing is a great option. You can freeze the meatballs to enjoy later. Start by letting them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour. Once they are firm, transfer the meatballs to a freezer-safe bag. Press out any extra air and seal it tightly. They can last up to 3 months in the freezer. When you’re ready to eat your meatballs, reheating them properly is key. You can use the stove or the microwave. For the stove, place them in a skillet with a splash of water or sauce. Heat them on medium until warm. For the microwave, cover the meatballs with a damp paper towel. Heat them in short bursts, checking every 30 seconds. Both methods will keep them moist and tasty. Yes, you can use ground chicken or beef. Both options work well. Ground chicken has a light taste, similar to turkey. Beef adds a richer flavor. Just keep in mind that cooking times might change slightly. Always check for doneness. The best way to check is by using a meat thermometer. The center should reach 165°F. If you don't have one, cut a meatball in half. The meat should be no longer pink. Juices should run clear. This means they are safe to eat. These meatballs pair great with rice or noodles. You can also serve them with steamed vegetables or a salad. For a fun twist, try them in a wrap or as a slider. They are tasty and versatile! This blog post gives you a clear guide to making teriyaki turkey meatballs. You learned about the main and optional ingredients, plus substitutions for diets. I shared step-by-step instructions for preparing, cooking, and making the sauce. Tips helped you avoid common mistakes and suggested great pairings. You explored variations for unique flavors and gluten-free options. Lastly, I covered how to store, freeze, and reheat leftovers. Now, you can enjoy delicious teriyaki turkey meatballs any time. It's your turn to get cooking!$

Teriyaki Turkey Meatballs

Delicious turkey meatballs glazed with a sweet and savory teriyaki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 4

Calories 250 kcal

Ingredients

1 lb ground turkey
0.25 cup breadcrumbs (preferably panko)
1 large egg
2 pieces green onions, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
0.25 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
to taste salt and pepper
sesame seeds, for garnish
extra green onions, for garnish

Instructions

In a large bowl, combine the ground turkey, breadcrumbs, egg, chopped green onions, minced garlic, and grated ginger. Mix until well combined.
Season the turkey mixture with salt and pepper, then form it into meatballs (about 1 inch in diameter).
Heat a large skillet over medium heat and add a drizzle of oil. Cook the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 8-10 minutes.
While the meatballs are cooking, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
Once the meatballs are browned and cooked through, pour the teriyaki sauce over them in the skillet. Reduce the heat to low and let them simmer for about 5-7 minutes, allowing the sauce to thicken and coat the meatballs.
Carefully remove the meatballs from the skillet and place them on a serving dish.
Drizzle any remaining sauce over the top, and sprinkle with sesame seeds and additional chopped green onions for garnish.

Notes

Use tamari for a gluten-free option.

Keyword dinner, easy, meatballs, teriyaki, turkey