Teriyaki Meatballs

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.

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    12 minutes

  • Course

    Main Dish

You’ll Need...

Everyday Foil


  • For the Meatballs:

  • For the Teriyaki Sauce:


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

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.

Optional Garnish:
Sesame seeds and green onion