These juicy, flavorful Turkey Teriyaki Meatballs are a delicious twist on classic comfort food. Glazed in a glossy homemade teriyaki sauce, they make a quick and easy weeknight dinner that’s both healthy and satisfying.
These turkey teriyaki meatballs are the kind of meal that makes weeknights feel a little special. Each bite is tender, savory, and coated in a sticky-sweet glaze that clings beautifully to the meatballs.
The sauce bubbles up to a rich caramelized finish that tastes incredible spooned over rice or noodles. It’s that perfect mix of sweet, salty, and umami that keeps everyone reaching for seconds.
Best of all, these meatballs come together fast. A quick bake in the oven, a few minutes in the skillet to soak up the sauce, and dinner’s ready. The leftovers—if there are any—taste even better the next day.
Table of Contents
Why you’ll love this family favorite recipe!
Here are just a few reasons why we love making these turkey teriyaki meatballs:
- quick and easy to make on busy weeknights
- healthy, high-protein dinner that doesn’t skimp on flavor
- made with simple pantry ingredients
- great for meal prep and leftovers
- the glaze makes even picky eaters happy
Ingredient notes
I’ve divided the ingredients in the photo above into ingredients you’ll need for the meatballs and ingredients for the sauce. You’ll notice that you’ll be using some of the same ingredients for both! A few notes:
- Ground turkey – lean but still juicy, especially when combined with breadcrumbs and a touch of soy sauce. You can make this with ground beef or ground chicken as a substitute.
- Breadcrumbs and egg – both bind the meatballs and help keep them tender.
- Garlic and ginger – add warmth and depth to both the meatballs and the sauce.
- Soy sauce – the base of the teriyaki glaze. Use low-sodium if you prefer a lighter flavor.
- Brown sugar – balances the saltiness and helps create that sticky, caramelized coating.
- Rice vinegar and sesame oil – add brightness and nuttiness to the glaze.
- Cornstarch – thickens the sauce into that glossy perfection you see in restaurants.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you along the way:
- Start by combining all of the ingredient to make the meatballs.
- Form 1-2″ meatballs and place on a baking sheet lined with aluminum foil or parchment paper.
- Bake the meatballs (see full directions in the recipe card).
4. and 5. Meanwhile, make the sauce.
6. Pour the sauce over the cooked meatballs and serve!
Marlynn’s Tip
Recipe Tip
If using foil, spray with a little bit of cooking spray to prevent the meatballs from sticking.
Recipe FAQs
Yes, ground chicken works well. Just keep an eye on cook time since chicken tends to cook faster.
Use gluten-free breadcrumbs and tamari instead of soy sauce. The flavor stays just as delicious.
Absolutely. Bake the meatballs and store them separately from the sauce, then reheat and glaze when ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 4 or 5 days.
Yes. Freeze cooked meatballs without the glaze, then reheat and toss them in fresh sauce before serving.
Serving suggestions
These turkey teriyaki meatballs are great served as an appetizer or as a main course.
Serve these as a main dinner entree over Instant Pot basmati rice, garlic rice, or chili garlic noodles with a side of sautéed snap peas or broccoli.
For a lighter meal, pile them on top of a crunchy Asian slaw or Asian carrot cucumber salad.
They also make great party appetizers served with toothpicks and extra teriyaki glaze for dipping.
🍷 🥂 Wine pairings
You can serve these meatballs with either white wine or red wine. However, this first wine pairing is my absolute favorite for this dish:
Riesling – a slightly off-dry Riesling complements the sweet-savory teriyaki glaze with refreshing acidity.
Pinot Noir – a light, fruit-forward Pinot Noir balances the umami and caramelized notes of the sauce beautifully.
More Asian recipes
Chinese recipes
Slow Cooker Beef and Broccoli
Soup Recipes
Thai Coconut Chicken Soup (Tom Kha Gai)
Asian Recipes
Viral Dumpling Bake
Filipino Recipes
Adobo Mushrooms
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Turkey Teriyaki Meatballs
Equipment
Ingredients
Meatballs
- 1 pound ground turkey
- ⅓ cup panko crumbs
- ¼ cup finely chopped green onion
- 1 large egg
- 1 garlic clove, pressed or finely minced
- 1 Tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Teriyaki sauce
- ¼ cup packed light brown sugar
- 2 Tablespoons hoisin sauce
- 1 Tablespoon soy sauce
- ½ Tablespoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
For serving
- sesame seeds
- sliced green onions
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
- In a large bowl, combine the meatball ingredients until well combined. Form 1.5" round meatballs. Place meatballs on the prepared baking sheet. Bake at 400°F for 13-18 minutes.
- While the meatballs bake, make the sauce: In a pan over medium-high heat, add all of the sauce ingredients. Stir together well and cook for 3-5 minutes, until the sauce has slightly thickened.
- When meatballs are cooked, remove them from the baking sheet and place them in a serving bowl. Pour the sauce over the meatballs and gently toss to coat.
- Serve topped with sprinkles of sesame seeds and/or green onion, as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow on Instagram
