Description
These Teriyaki Meatballs are a delicious and easy-to-make appetizer or main dish. They’re made with lean ground turkey and a flavorful blend of Asian-inspired ingredients, then coated in a homemade teriyaki sauce.
Ingredients
Scale
For the Meatballs:
- 16 ounces lean ground turkey
- 1/2 cup panko bread crumbs
- 1/4 cup green onion, finely chopped
- 1 large egg
- 1 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
- 1 garlic clove, pressed
- 2 teaspoons sesame oil
For the Teriyaki Sauce:
- 1/4 cup light brown sugar, lightly packed
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1 medium garlic clove, minced
- 1/2 teaspoon fresh ginger (or 1/8 teaspoon ground ginger)
To Serve:
- Sesame seeds and green onion for garnish
Instructions
- Preheat and prep: Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Make meatballs: In a bowl, combine ground turkey, bread crumbs, green onion, egg, ginger, garlic, and sesame oil. Mix until just combined. Roll into 1 1/4- to 1 1/2-inch meatballs.
- Bake: Bake for 10-12 minutes, or until cooked through (internal temperature of 170°F/77°C).
- Make sauce: While meatballs bake, simmer brown sugar, hoisin sauce, soy sauce, sesame oil, garlic, and ginger in a saucepan for 3-5 minutes, or until slightly thickened.
- Combine and serve: Toss warm meatballs with the teriyaki sauce. Garnish with sesame seeds and green onion.
Notes
- Leftover meatballs can be stored in the refrigerator, wrapped in foil.
- Serve with rice, noodles, or your favorite sides.
Nutrition
- Serving Size: 1 Slice
- Calories: 450kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 150mg