Craving something savory and satisfying for dinner? These Easy Teriyaki Meatballs are just the ticket. They’re packed with flavor and come together quickly for a healthy meal that doesn’t skimp on taste. Perfect for busy weeknights, these meatballs are sure to become a family favorite.
Steps
- Preheat the Oven: Set your oven to 400°F and line a baking sheet with foil or parchment paper.
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, panko breadcrumbs, chopped green onion, an egg, grated ginger, pressed garlic, sesame oil, salt, and pepper. Mix gently until everything is just combined, ensuring the mixture remains moist.
- Shape and Bake Meatballs: Form the mixture into balls about 1 1/4 to 1 1/2 inches in size and place them on the prepared baking sheet. Bake for 13-18 minutes, checking that the internal temperature reaches 165°F, or until the juices run clear.
- Make the Teriyaki Sauce: While the meatballs bake, combine brown sugar, hoisin sauce, soy sauce, toasted sesame oil, minced garlic, and fresh ginger in a small saucepan. Simmer for 3-5 minutes, stirring until it thickens slightly.
- Combine and Serve: Once the meatballs are cooked, transfer them to a large bowl. Drizzle with the warm teriyaki sauce and toss to coat evenly. Serve immediately over rice or as an appetizer, garnished with sesame seeds and green onion if desired.
- Storage: Cool any leftover meatballs and store them in an airtight container in the refrigerator for up to four days. For longer storage, flash freeze them on a baking sheet before transferring them to a freezer-safe container, where they can be kept for up to three months.
- Reheating: To reheat, place frozen meatballs in the oven at 375°F or in an air fryer until thoroughly heated. If the sauce thickens during reheating, add a bit of water to thin it out.
Ingredients
- 16 oz lean ground turkey
- 1/3 cup panko bread crumbs (or gluten-free crumbs)
- 1/4 cup finely chopped green onion
- 1 large egg
- 1 tsp freshly grated ginger or 1/4 tsp ground ginger
- 1 garlic clove, pressed or grated
- 2 tsp toasted sesame oil
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1/4 cup light brown sugar, lightly packed
- 2 Tbsp hoisin sauce (or gluten-free hoisin)
- 1 Tbsp soy sauce (or gluten-free tamari)
- 1/2 Tbsp toasted sesame oil
- 1 medium garlic clove, minced
- 1/2 tsp fresh ginger or 1/8 tsp ground ginger
- Sesame seeds and green onion for garnish
Nutritional Values
Calories: 1092 kcal | Carbohydrates: 90 g | Protein: 120 g | Fat: 30 g | Saturated Fat: 6 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 414 mg | Sodium: 2568 mg | Potassium: 1698 mg | Fiber: 3 g | Sugar: 66 g | Vitamin A: 606 IU | Vitamin C: 6 mg | Calcium: 168 mg | Iron: 12 mg
FAQ
- Can I substitute ground turkey with another type of meat?
- Yes, you can replace ground turkey with ground pork, beef, or chicken according to your preference. Each type of meat will slightly alter the flavor and texture of the meatballs.
- How can I make the meatballs gluten-free?
- To make the meatballs gluten-free, use gluten-free panko breadcrumbs and ensure your soy sauce and hoisin sauce are also gluten-free. Be sure to check the labels on your products.
- What should I do if my meatball mixture feels dry?
- If the meatball mixture seems dry, gradually add milk or water, one tablespoon at a time, until the desired consistency is achieved. Avoid overmixing as this can make the meatballs tough.
- How can I store and reheat leftover meatballs?
- Store cooked meatballs in an airtight container in the refrigerator for up to four days. To freeze, arrange them in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe container or bag. Reheat in the oven or air fryer at 375°F or in a saucepan with a little water if the sauce is too thick.
- What are some serving suggestions for teriyaki meatballs?
- Teriyaki meatballs can be served over rice, ramen noodles, or quinoa. They also pair well with an Asian chopped salad, roasted vegetables, or as a meatball sub in a sandwich. Garnish with sesame seeds and chopped chives for added flavor.
Tips
- Avoid Overmixing: When combining the meatball ingredients, mix just until everything is incorporated to prevent the meatballs from becoming tough. If the mixture appears dry, gradually add milk or water, one tablespoon at a time, to achieve the right consistency.
- Proper Baking Technique: For meatballs with crisper edges, position an oven-safe rack on top of a foil-lined baking sheet. This keeps the meatballs elevated above the juices as they bake, resulting in a more desirable texture.
- Versatile Teriyaki Sauce: The homemade teriyaki sauce is not only perfect for the meatballs but can also be used with other dishes. Try it over salmon, in chicken lettuce wraps, or as a dip for egg rolls.
- Freezing Tips: If you have leftovers, flash freeze the meatballs on a baking sheet before transferring them to a freezer-safe container. This method prevents them from sticking together and makes it easy to reheat just the amount you need.
Equipment
- Rimmed Baking Sheet – A large 17×12 rimmed baking sheet for baking the meatballs.
- Instant-Read Thermometer – Useful for checking if the meatballs have reached the desired internal temperature of 165°F.
- Oven-Safe Rack – Optional, for achieving crisp edges on the meatballs by elevating them from the baking sheet.
- Small Saucepan – For making the teriyaki sauce.
