Skip to main content New this month
Get the Allrecipes magazine

Teriyaki Meatballs from Reynolds Wrap®

Rated as 4.67 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

27 m servings 303 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Line a 17x12-inch rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
  5. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

Footnotes

  • Reynolds Kitchen Tip:
  • Line your baking sheet with Reynolds Wrap® Aluminum Foil for hassle free cleanup.

Nutrition Facts


Per Serving: 303 calories; 7.2 g fat; 28.1 g carbohydrates; 33.6 g protein; 129 mg cholesterol; 495 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
Most helpful
Most positive
Least positive
Newest

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 wis...

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 lik...

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...

This is a great dish.....just need to make more of the sauce.

This was one of the best tasting teriyaki sauce recipes I have made, and the meatballs were gobbled up by my family. They stuck to the foil though, and fell apart a little, like ground turkey te...

I didn't strictly follow the instructions as I was trying to emulate some teriyaki meatballs we got from Costco. My modifications included adding a little of the glaze/sauce mixture to the meatb...

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 cooke...