Turkey Teriyaki Meatballs
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Teriyaki Turkey Meatballs have earned a permanent spot on my monthly dinner rotation, and for good reason! These juicy meatballs coated in a flavorful homemade teriyaki sauce are a breeze to make with pantry staples in just 30 minutes.
You’ll find everything you need: cooking tips, recipe variations, serving ideas, and storage instructions to make this meal even easier. And, if you’re as big a fan of teriyaki recipes for dinner, don’t miss my Spicy Chicken Teriyaki, Asian Butter Noodles, or Ground Beef Teriyaki Bowls—they’re perfect for rounding out your weekly menu!
Making Asian meatballs gives you a chance to clean out your veggie drawer—broccoli, zucchini, bell peppers, onions and carrots pair beautifully. Serve the meatballs over white rice, and you’ve got a dinner so good that everyone will be asking for seconds!
Why you’ll love the meatballs
- Quick and Easy – So simple to whip up with ingredients you probably already have in your pantry!
- Packed with Flavor – Loaded with bold teriyaki flavor and perfectly seasoned.
- Versatile – Great for meal prep, party appetizers, or a quick weeknight dinner!
- Kid-friendly – The meatballs are mild enough for the whole family.
Simple Ingredients
A complete list of ingredients can be found in the recipe card below.
- Ground Turkey – Substitute ground chicken, ground pork, or ground beef.
- Panko Bread Crumbs – Plain breadcrumbs can be substituted.
- Onion – If you have picky eaters, grate the onion so they won’t detect the texture.
- Ginger Paste – I’ve become a little obsessed with ginger paste or grated ginger over dried, but use what you have in your spice cabinet.
- Garlic – I think fresh garlic is best for the meatballs, but you can substitute 1/2 teaspoon garlic powder.
- Salt and Black Pepper
FAQ
Yes, you can substitute about 1/2 cup store-bought teriyaki sauce with the homemade sauce.
Browning the meatballs is optional, but since they are cooked at a high heat, they will become brown from the baking process.
Absolutely! Air fry at 375°F for about 10-12 minutes, flipping halfway through for even cooking.
Recipe tips
- Don’t Overmix the Meat: Try not to overwork the meat. Mix until just combined—this keeps your meatballs nice and tender.
- Use a Cookie Scoop: Using a cookie or ice cream scoop makes shaping the meatballs so much easier. Plus, they’ll all be the same size and cook evenly.
- Bake or Air Fry on Parchment Paper: For easy clean-up, line the baking sheet with parchment paper or aluminum foil, or be sure to spray the baking sheet with cooking spray.
How to make ground turkey meatballs
Step 1: Preheat Oven
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
Step 2: Combine Ingredients
In a large mixing bowl, combine ground turkey, egg, panko bread crumbs, minced onion, ginger paste, minced garlic, salt, and pepper. Mix until just combined (do not overmix to keep meatballs tender).
Step 3: Form Meatballs
Roll the meatball mixture into 1-inch meatballs (about 16-20) and place them on the prepared baking sheet.
Step 4: Bake Meatballs
Bake in the oven for 18-20 minutes or until the internal temperature reaches 165°F.
Step 5: Mix sauce ingredients
In a small saucepan, whisk together soy sauce, rice vinegar, brown sugar, minced garlic, ginger paste, and red pepper flakes (if using). Dissolve the cornstarch in 2 tablespoons of water and set aside.
Step 6: Cook the Sauce
In a small saucepan over medium heat, bring the soy sauce mixture to a gentle simmer. Stir in the cornstarch slurry and cook, whisking frequently, until the sauce thickens, about 2-3 minutes.
Step 7: Coat the Meatballs
Once the meatballs are done baking, transfer them to a large bowl and toss with the teriyaki sauce until evenly coated with the sauce.
Step 7: Serve and Enjoy
If desired, serve the turkey teriyaki meatballs over steamed rice or noodles, garnished with green onions and sesame seeds.
Serving suggestions
These turkey teriyaki meatballs are so versatile! Serve them over fluffy white rice, cauliflower rice, or brown rice. You can also toss them with noodles or set them out as a fun appetizer with toothpicks. They’re also fantastic paired with stir-fried veggies or a fresh, simple salad.
Storage and Meal Prep
- Meal prep: These meatballs are perfect for meal prep. You can mix and shape them in advance, then store them uncooked in an airtight container in the refrigerator for up to 24 hours before cooking. This makes it easy to have dinner prepped and ready to go when you’re short on time.
- Storage for cooked meatballs: Leftover meatballs can be stored in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months.
- Freezing raw meatballs: Arrange the raw meatballs in a single layer on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. Label with the date, and they’ll keep for up to 3 months. When ready to cook, thaw them in the fridge overnight before proceeding with the cooking instructions.
More meatball recipes
- Air Fryer Chicken Meatballs
- Southwest Meatballs
- Swedish Meatballs
- Italian Chicken Meatballs
- Beef Meatballs
- Pesto Meatballs
- Orange Meatballs
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Teriyaki Turkey Meatballs
Ingredients
Meatballs
- 1 pound Ground Turkey
- 1 Egg
- 3/4 cup Panko Bread Crumbs
- 3 Tablespoon Onion minced
- 1 teaspoon Ginger Paste
- 2 cloves Garlic minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Sauce
- 1/4 cup Soy Sauce
- 2 teaspoon Rice Wine Vinegar
- 2 Tablespoon Brown Sugar packed
- 1 clove Garlic minced
- 1/2 teaspoon Ginger Paste
- 1/8 teaspoon Red Pepper Flakes optional, adjust to taste
- 1/4 cup Water
- 3/4 teaspoon Cornstarch
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease the pan.
- In a large mixing bowl, combine ground turkey, egg, panko bread crumbs, minced onion, ginger paste, minced garlic, salt, and pepper. Mix until just combined (do not overmix to keep meatballs tender).1 pound Ground Turkey, 1 Egg, 3/4 cup Panko Bread Crumbs, 3 Tablespoon Onion, 1 teaspoon Ginger Paste, 2 cloves Garlic, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
- Roll the mixture into 1-inch meatballs (about 16-20 meatballs) and place them on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F.
- To a small saucepan, add soy sauce, rice wine vinegar, brown sugar, minced garlic, ginger paste, and red pepper flakes (if using). Dissolve the cornstarch in 2 tablespoons of water and set aside.1/4 cup Soy Sauce, 2 teaspoon Rice Wine Vinegar, 2 Tablespoon Brown Sugar, 1 clove Garlic, 1/2 teaspoon Ginger Paste, 1/8 teaspoon Red Pepper Flakes, 3/4 teaspoon Cornstarch, 1/4 cup Water
- Over medium heat, bring the soy sauce mixture to a gentle simmer. Stir in the cornstarch slurry and cook, whisking frequently, until the sauce thickens, about 2-3 minutes.
- Once the meatballs are done baking, transfer them to a large bowl. Add the teriyaki sauce and gently toss until the sauce coats the meatballs evenly.
- Serve the turkey teriyaki meatballs over steamed rice or noodles, garnished with green onions and sesame seeds, if desired.
Notes
- Air Fryer Option: Cook the meatballs in an air fryer at 375°F for 10-12 minutes, shaking halfway through.
- Make-Ahead: Prepare the meatballs and sauce in advance. Store separately in the fridge and combine before serving.
- Extra Veggies: Add steamed broccoli or snap peas for a complete meal.
