Teriyaki Turkey Meatballs
Juicy oven-baked turkey meatballs coated in a rich, homemade teriyaki sauce. High in protein, quick to make, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large mixing bowl
- 1 Sheet pan
- Parchment paper (enough to line the sheet pan)
- 1 large saucepan
- 1 small jug or bowl (for cornstarch slurry)
- Measuring Cups and Spoons
- Whisk or fork
Ingredients
For the Meatballs:
- 1 pound ground turkey 85% lean
- ½ cup breadcrumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.5- inch fresh ginger knob grated
- Kosher salt to taste
- Black pepper to taste
For the Teriyaki Sauce:
- 1 cup filtered water
- ½ cup soy sauce
- 2 tablespoons honey adjust to taste
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Optional Garnish:
- Sesame seeds
- Finely sliced green onions
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 400°F (200°C). While the oven warms up, line a standard sheet pan with parchment paper. This will prevent the meatballs from sticking and make cleanup effortless. Make sure the parchment lies flat on the tray, with no wrinkles, to ensure the meatballs cook evenly.
- Mix Turkey Meatball Base: In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, garlic powder, onion powder, grated fresh ginger, kosher salt, and black pepper. Use clean hands or a spoon to gently fold the ingredients together. Be careful not to overmix, as this can make the meatballs dense and rubbery. Mix just until all ingredients are evenly incorporated, and you have a slightly sticky but manageable mixture.
- Shape the Meatballs: Using a tablespoon or your hands, scoop out portions of the turkey mixture and roll them gently into uniform meatballs, about 1 to 1.5 inches in diameter. Place each meatball on the prepared sheet pan, leaving a small gap between them to ensure they cook evenly. This portioning method also helps the meatballs brown evenly without sticking together.
- Bake the Meatballs: Place the sheet pan in the preheated oven and bake the meatballs for 15 to 18 minutes. You’re aiming for a golden exterior while keeping the interior tender and juicy. The meatballs should reach an internal temperature of 165°F (74°C) for safety. Avoid opening the oven door too frequently, as this can cause uneven cooking.
- Prepare Teriyaki Sauce Base: While the meatballs bake, start making the sauce. In a medium saucepan, combine filtered water, soy sauce, honey, and garlic powder. Whisk together until the honey is fully dissolved and the liquid is smooth. Place the saucepan over medium heat to warm the mixture, stirring occasionally.
- Make Cornstarch Slurry: In a small jug or bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until the mixture is completely smooth with no lumps. This slurry will thicken the teriyaki sauce to a perfect consistency, giving it that glossy, sticky finish.
- Thicken the Sauce: Once the sauce in the saucepan begins to warm, slowly pour in the cornstarch slurry while continuously whisking. Continue stirring as the sauce heats. It should start to bubble and thicken within 2 to 3 minutes. Keep stirring to prevent clumps or burning. Remove from heat once the sauce has reached a rich, slightly thick consistency that will coat the meatballs beautifully.
- Combine Meatballs and Sauce: After the meatballs are fully baked, carefully transfer them from the sheet pan into the saucepan with the teriyaki sauce. Gently stir to coat each meatball evenly, allowing them to absorb the sweet and savory flavors. Make sure each meatball is fully coated with the glossy sauce for maximum taste and presentation.
- Garnish and Serve: Transfer the sauced meatballs to a serving platter or individual plates. Sprinkle with sesame seeds and finely sliced green onions for a burst of color, texture, and fresh flavor. These garnishes not only elevate the dish visually but also add a subtle crunch that complements the tender meatballs.
- Serving Suggestions: Serve the teriyaki turkey meatballs over steamed rice, quinoa, or even spiralized vegetables for a balanced, protein-rich meal. Pair with lightly steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas to round out the dish. These meatballs are also perfect for meal prep—store in an airtight container and reheat gently when ready to eat.
Notes
- Use 85% lean ground turkey for the best balance of flavor and moisture. Leaner turkey can dry out, while fattier turkey may make the meatballs greasy.
- Don’t overmix the meatball mixture; gentle folding ensures tender, juicy meatballs.
- Grate ginger finely to prevent overpowering spicy bites while still adding depth of flavor.
- Uniform meatball size ensures even cooking; aim for 1–1.5-inch diameter.
- Whisk the cornstarch slurry thoroughly before adding it to the sauce to avoid clumps.
- These meatballs are ideal for meal prep; they reheat well and can be enjoyed with rice, noodles, or vegetables.
