Easy Teriyaki Meatballs made with ground turkey and coated in a thick homemade teriyaki sauce.
I’m bringing you another easy weeknight dinner idea that’s hassle free, requires only a few simple ingredients, and one that I’m sure you and your family will love.
This recipe is very versatile and can be served in a variety of ways depending on the type of diet you follow. The obvious choice is to serve over white or brown rice. However, these juicy teriyaki meatballs can be served over cauliflower rice or veggies.
They can also be served as a fun and easy appetizer for guests, family, or friends.
HOW TO MAKE EASY TERIYAKI MEATBALLS USING GROUND TURKEY
To make these easy teriyaki meatballs only requires a few simple steps and the BEST PART IS THAT CLEAN-UP IS EVEN EASIER.
Add-Ins: In a mixing bowl, add ground turkey, seasonings, egg, and oil and gently mix together with your hands or using a fork.
Do not handle the mixture too much or cause it to become really compact as this can cause a drier meatball and dense texture.
Roll Meat into Balls: Begin rolling the meat mixture into individual meatballs making sure that each meatball is equal in size.
I use an ice cream scoop to ensure that my meatballs are the same size.
Place each meatball on a prepared baking sheets that’s line with aluminum foil and parchment paper.
*Baking sheet – Line the baking sheet with aluminum foil first then add a sheet of parchment paper on top of the aluminum foil. This technique prevents the pan juices from seeping through and makes clean-up a cinch.
Bake in Oven: Place baking sheet in a 400 degree oven and bake for approximately 25 to 30 minutes.
Make the Sauce: In a measuring cup, add coco aminos or soy sauce, water, minced garlic, fresh ginger, and slurry.
- *Coco aminos is a soy sauce substitute if you’re on the Whole30. It’s a little sweeter than soy sauce and is simply delicious.
- *Slurry contains equal parts of cornstarch or arrowroot plus water which is used to thicken sauces.
Combine: To a skillet, add the teriyaki sauce and when it starts to get hot add the meatballs and continue cooking until the sauce has thickened. Spoon the sauce over the meatballs during the cooking process.
Garnish: Feel free to top the teriyaki meatballs with sesame seeds for texture and sliced green onion.
*In Step 3 – Remove the coagulated protein around the meatballs by rubbing your index finger around the surface of the meatball before placing them on a clean plate (See Step 4)
HOW TO STORE TERIYAKI MEATBALLS
These easy teriyaki meatballs can be stored in an air tight container and placed in the refrigerator for up to 3 days. They can be reheated by placing in a skillet or sauce pan over medium heat until hot.
If you’re looking for other Asian inspired dishes, you might like these:
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Easy Teriyaki Meatballs made with ground turkey and coated in a thick homemade teriyaki sauce.
- 2.5 lbs ground turkey I prefer 85% lean, 15% fat
- 2 limes
- 2 tbsp cilantro chopped
- 3 garlic cloves minced
- 2 tbsp grapeseed oil
- 2 tbsp parsley chopped
- 1/2 tbsp kosher salt
- 2 tsp black pepper
- 1/2 cup coco aminos or soy sauce
- 1/2 cup water
- 1 garlic clove minced
- 2 tsp fresh ginger graded
- 3 tsp arrowroot
- 3 tsp water
Preheat oven to 400 degrees.
Prepare baking sheet by adding aluminum foil and adding parchment paper on top of aluminum foil.
In mixing bowl, add turkey meat, fresh garlic, herbs (cilantro), juice of 1 lime, salt & pepper.
Roll meat mixture into meatballs (you can use an ice cream or cookie scoop to ensure that each meatball is the same size).
Place meatballs on prepared baking sheet and place in oven for approximately 25 minutes.
Remove meatballs from oven and set aside.
Prepare teriyaki sauce and add slurry. Stir and set aside.
In a skillet add teriyaki sauce, as it gets hot, add meatballs and continue cooking until sauce thickens. Spoon sauce over each meatball to ensure that each meatball is coated in teriyaki sauce. Finish with a squeeze of fresh lime juice from 1/2 a lime.
Garnish and serve immediately.
Do not handle meat mixture too much or cause it to become really compact as this can cause a drier meatball and dense texture.
Baking sheet - Line the baking sheet with aluminum foil first then add a sheet of parchment paper on top of the aluminum foil. This technique prevents the pan juices from seeping through and makes clean-up a cinch.
Coco aminos is a soy sauce substitute. It's a little sweeter than soy sauce and is simply delicious.
Slurry contains equal parts of cornstarch or arrowroot plus water which is used to thicken sauces.
Spoon sauce over the meatballs during the cooking process
To get the most juice out of lemons or limes, microwave for approximate 15 seconds or so.
If on Whole30:
- Use coco aminos and not soy sauce
- Use arrowroot instead of cornstarch
- Serve teriyaki meatballs over cauliflower rice or veggies and not rice
Super easy! Thanks for sharing!