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Teriyaki Meatballs

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Servings: 4
  • Course: Main Dish

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.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your baking sheet with Reynolds Wrap®Aluminum Foil for hassle free cleanup.


  • For the Meatballs:
  • 16 ounces lean ground turkey
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely chopped green onion
  • 1 large egg
  • 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
  • 1 garlic clove, pressed
  • 2 teaspoons sesame oil
  • Reynolds Wrap® Aluminum Foil
  • For the Teriyaki Sauce:
  • 1/4 cup light brown sugar, lightly packed
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1 medium garlic clove
  • 1/2 teaspoon fresh ginger or 1/8 teaspoon ground ginger


Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Optional Garnish:

Sesame seeds and green onion

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