Rating: 4.53 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.

Recipe Summary test

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Meatballs:
Teriyaki Sauce:
Optional Garnishes:

Directions

Instructions Checklist
  • Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.

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  • Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.

  • Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.

  • Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.

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

Reynolds Kitchen Tip:

Line your baking sheet with Reynolds Wrap(R) Aluminum Foil for hassle free cleanup.

Nutrition Facts

303 calories; protein 33.6g; carbohydrates 28.1g; fat 7.2g; cholesterol 128.7mg; sodium 494.9mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
05/16/2017
I made this and they were probably some of the best meatballs I've ever had. Everyone in my family loved them! We didn't use onions in the recipe because we aren't big fans of them but other wise followed everything. After making the sauce and baking the meatballs I put them directly in the pot of sauce to fully coat the meatballs and they were delicious! Definitely recommend! Read More
(1)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/14/2016
So good. I left out the green onion and quadrupled the garlic. (My whole family LOVES garlic.) No other changes were made. They turned out great. The family particularly liked the teriyaki sauce. I served it with asparagus and creamy garlic shells. Read More
(1)
Rating: 5 stars
05/16/2017
I made this and they were probably some of the best meatballs I've ever had. Everyone in my family loved them! We didn't use onions in the recipe because we aren't big fans of them but other wise followed everything. After making the sauce and baking the meatballs I put them directly in the pot of sauce to fully coat the meatballs and they were delicious! Definitely recommend! Read More
(1)
Rating: 4 stars
02/06/2017
Came out good. Only I didn't bake them I fried them in canola oil didn't heat up the sauce (just topped it over the done meatballs) and didn't add ginger (because some people I know don't like ginger). Read More
(1)
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Rating: 5 stars
05/11/2016
Very good! Didn't add onion because I forgot. Used a little oatmeal as the binder. Lots of ginger was the flavor. Used doctored up store by teriyaki sauce. Just ok. Made huge meatballs and cooked for 20 min. Becca loved it. Read More
Rating: 5 stars
09/09/2019
I doubled the amount of sauce to drizzle over rice. It was delicious! Read More
Rating: 5 stars
10/03/2017
This is a great dish.....just need to make more of the sauce. Read More
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Rating: 2 stars
08/09/2020
These meatballs were bland and the sauce was too sweet. I made them according to the recipe even to the size of the meatballs and they took longer to cook than what the recipe specified. If I made them again which I won't I would increase the oven temp to 450 so they brown nicely I would add salt to the meat mixture and I would make a different sauce. Read More
Rating: 5 stars
12/16/2020
1. I used liquid aminos instead of soy sauce Read More
Rating: 5 stars
07/22/2021
I make this recipe every so often, it’s great every time! Only thing I omit are the green onions, and I always double the sauce ingredients because I serve the meatballs with rice! Everything else stays the same! Read More