Teriyaki Meatballs Recipe

Servings: 6 people and makes 28 meatballs For the Meatballs: 16 oz lean ground turkey 1/2 cup panko bread crumbs 1/4 cup green onion, finely chopped 1 large egg 1 tsp freshly grated ginger or 1/4 tsp ground ginger 1 garlic clove, pressed 2 tsp sesame oil For the Teriyaki Sauce: 1/4 cup light brown sugar, lightly packed 2 Tbsp hoisin sauce 1 Tbsp soy sauce 1/2 Tbsp sesame oil 1 medium garlic clove, minced 1/2 tsp fresh ginger or 1/8 tsp ground ginger


Line a 17x12 rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Pre-heat oven to 400˚F.


Combine meatball ingredients in a large bowl: 16 oz ground turkey, 1/2 cup bread crumbs, 1/4 cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined.

Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 for 10 to 12 mins or until juices run clear or a meat thermometer reads 170˚F. Meanwhile, make the sauce.

Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened.

Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

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