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Easy and flavorful, these Teriyaki Meatballs are a great meal prep or dinner idea. They start with my wildly popular turkey meatball recipe and finish with a sweet and sticky homemade teriyaki sauce.
Our ground turkey meatballs are one of the most popular recipes on Culinary Hill, easily in the Top 5 all year round. I make them all the time and enjoy them plain, with chipotle mayo, on zoodles, or with cooked rice. They are so easy to make, taste great, and are a fantastic source of protein.
I love taking old favorites and transforming them into new recipes, so that’s exactly what we did here. I made a batch of our world famous turkey meatballs and brushed on a super simple, pantry-friendly homemade teriyaki sauce packed with garlic and ginger flavor. It’s an obvious, delicious combination that you might just love. We can all use a little more variety in the kitchen!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
- Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here (I usually pick up a tube of the garlic paste, too, if I’m going to make teriyaki sauce).
- Red pepper flakes: Maybe omit these if you’re feeding children (I always do) or add more if you love heat.
- Ground turkey: Look for 93% lean ground turkey. If you get the 99% fat-free ground turkey breast, your meat is going to be dry.
Step-by-step instructions
To make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil over medium-high heat; reduce heat to medium, and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch.
- Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce). Remove from heat and cool to room temperature while preparing the meatballs.
To make the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- In a large mixing bowl, combine ground turkey, panko breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well.
- Shape the mixture into 1-inch balls (you should have around 48 total). If the mixture sticks to your hands, wet them with cold water. Arrange meatballs on rack and brush with oil.
- Bake for 10 minutes. Remove from oven and brush with half the teriyaki sauce (about 1 cup sauce).
- Return to oven and bake until the sauce is sticky and the meatballs have reached 165 degrees on an internal thermometer for 15 seconds, about 5 to 10 minutes longer (juices should run clear when a meatball is pierced). Serve remaining teriyaki sauce on the side.
- To serve, build a bowl with cooked rice, steamed broccoli, and Teriyaki Meatballs. Drizzle with reserved teriyaki sauce and garnish with sliced green onion and sesame seeds.
Recipe tips and variations
- Yield: This recipe makes at least 40 meatballs and 2 cups of teriyaki sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Prepare the meatball mixture a day in advance and store covered in the refrigerator.
- Freezer: Arrange the cooked, cooled meatballs in a single layer on a small baking sheet or plate, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
- Reheat: To reheat frozen meatballs, place on a baking sheet, cover with foil, and bake in a 300-degree oven until the meatballs reach 165 degrees on an internal thermometer, about 15 to 20 minutes. Or, reheat in a covered saucepan with your favorite sauce for 10 to 15 minutes (to 165 degrees).
- Sweeteners: Substitute brown sugar for the white sugar or stir in a teaspoon of honey, maple syrup, agave, or pineapple juice to the finished sauce.
- Teriyaki Chicken: For every 2 chicken breasts (about 1 ½ pounds), use ¼ cup teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Grill or sauté the chicken breasts and serve with extra teriyaki sauce on the side.
- Hibachi Steak: Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.
- Pan-fried meatballs: In a large skillet over medium heat, heat olive oil. Add meatballs and cook, turning occasionally until brown on all sides and internal temperature reaches 160 degrees, about 15 minutes.
- Air fryer meatballs: Make Air Fryer Meatballs with ground pork, beef, or turkey for hearty appetizers and quick dinners.
- Crockpot meatballs: These insanely popular Crockpot Meatballs are sauced with grape jelly and Heinz chili sauce, a magical combination celebrated across the Midwest.
- Chicken Parmesan meatballs: Chicken Parmesan Meatballs are fast, easy, and wildly delicious on pasta or grilled garlic bread.
- Italian meatballs: These classic Italian Meatballs are ready to be sauced and served with spaghetti, on meatball subs, or as an appetizer.
- Swedish meatballs: The best Swedish Meatballs are made from scratch with an easy homemade gravy. They are so delicious with mashed potatoes and lingonberry or cranberry sauce.
Frequently Asked Questions
The easiest method is to use a small ice cream scoop. Not only does this give you equal portions, but it also gets you most of the way to the round shape you’re looking for. If you would like an even more precise measurement, scoop and place on your kitchen scale. Your looking for a 1 ½-ounce portion for each meatball.
If your meatball mixture is too sticky, wet your hands with cold water. Keeping your hands wet will prevent the mixture from sticking to them.
If you want to taste and adjust your seasonings before you commit to a batch of meatballs, form a small patty with a tsp or tbsp of the raw meat mixture. Fry it in a pan and taste it for seasonings. Along with tasting for salt and pepper, you could add a teaspoon garlic powder, a teaspoon ground ginger, or any other spices that interest you.
Use your favorite bread to make gluten-free breadcrumbs and choose a gluten-free soy sauce such as tamari (always check your labels). You’ll also want to read the label on your Worcestershire sauce and make sure it doesn’t contain barley malt vinegar which is not gluten-free.
More easy meal ideas
Chicken and Turkey Recipes
How to Make Rotisserie Chicken
Mexican Recipes
Chicken Tinga
Fish and Seafood Recipes
Pan-Fried Tilapia
Sandwich Recipes
Sloppy Joe Recipe
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Teriyaki Meatballs
Equipment
- Baking sheet (I love Nordic Ware!)
- Mixing bowl (I recommend using these nesting bowls from Amazon)
Ingredients
For the teriyaki sauce:
- 1 cup soy sauce
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup mirin (see note 1)
- 1 tablespoon fresh ginger (see note 2)
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes (see note 3)
- 1 tablespoon cornstarch
For the meatballs:
- 2 pounds ground turkey (see note 5)
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup onion minced
- 1/2 cup fresh parsley minced
- 2 large eggs
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil (for frying)
For serving:
- cooked rice
- steamed brccoli
- thinly sliced scallions
- sesame seeds
Instructions
To make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil over medium-high heat; reduce heat to medium, and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce). Remove from heat and cool to room temperature while preparing the meatballs.
To make the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
- Arrange meatballs on rack, brush with oil, and bake for 10 minutes. Remove from oven and brush with half the teriyaki sauce (about 1 cup sauce).
- Return to oven and bake until the sauce is sticky and the meatballs have reached 165 degrees on an internal thermometer for 15 seconds, about 5 to 10 minutes longer. remaining teriyaki sauce on the side
- To serve, build a bowl with cooked rice, steamed broccoli, and Teriyaki Meatballs. Drizzle with reserved teriyaki sauce and garnish with scallions and sesame seeds.
Notes
- Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
- Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here (I usually pick up a tube of the garlic paste, too, if I’m going to make teriyaki sauce).
- Red pepper flakes: Maybe omit these if you’re feeding children (I always do) or add more if you love heat.
- Ground turkey: Look for 93% lean ground turkey. If you get the 99% fat-free ground turkey breast, your meat is going to be dry.
- Yield: This recipe makes at least 40 meatballs and 2 cups teriyaki sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.