Teriyaki Turkey Meatballs, An Easy Weeknight Dinner

 

 

These Teriyaki Turkey Meatballs are tender, juicy, and coated in a sweet and savoury homemade teriyaki glaze that is simply irresistible. Easy to make and packed with flavour, they're perfect served over rice with your favourite vegetables for a quick weeknight supper that  tastes like takeout, only better.

Quick enough for busy weeknights but special enough for company, this simple dish delivers big flavour with very little fuss.  Asian inspired flavours make this a meal the whole family will love.

 

I have always been fond of the flavours of Teriyaki.  Teriyaki is a Japanese term for fish or meat that has been marinated or cooked in a Teriyaki sauce/marinade, which is generally composed of soy sauce, sake or mirin, ginger, and sugar (or honey). Sometimes garlic is also added.

Today I decided to adapt my favourite Teriyaki Meatball recipe to use ground turkey instead of beef, with excellent results.   We like ground turkey in our house, but if you don't, feel free to use ground beef in it's place, or even pork or ground chicken! 

These are great served with steamed or fried rice.  I think steamed rice is actually best, but today I did broccoli fried rice as I had some broccoli which needed using up.  Delicious! 

The sauce on these is not really thick and cloying, but it is really beautifully flavoured.  If you don't have any mirin in your cupboard, no worries, it is a bit of an unusual ingredient.  Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet Marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon. I really hope you will try these and enjoy them!

INGREDIENTS NEEDED

TO MAKE

💛TERIYAKI MEATBALLS💛

Simple ingredients put together in the most delicious way.

For the Meatballs:

• 1 lb (453g) ground turkey (use a mix of breast and thigh meat)
• 3 spring onions, finely minced
• 3 cloves garlic, peeled and grated
• 1 large free range egg white
• 1 1/2 TBS fresh lemon juice
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Oil for shallow frying (use a mild flavoured oil, such as sunflower)

For the sauce:

• 1/3 cup (80ml) Japanese Mirin (Sweet Rice Wine)
• 2 TBS dark soy sauce
• 1 TBS liquid honey
• 1/2 tsp ground ginger
• Thinly sliced spring onions to garnish

💛INGREDIENTS NOTES 💛

Ground Turkey

A mix of breast and thigh meat works best. The thigh meat adds a bit of fat, which helps to keep the meatballs tender and juicy. Extra-lean ground turkey can result in drier meatballs. Ground chicken, pork or beef can also be used successfully.

Spring Onions (Scallions/Green Onions)

These add a mild onion flavour without overpowering the meatballs. Reserve some for a garnish to sprinkle over the finished meatballs at the end. They add both freshness and colour to the finished dish.

Garlic

Fresh garlic provides the best flavour and complements the teriyaki sauce beautifully. If you are in a pinch, you can use garlic paste in it's place.

Egg White

The egg white helps bring the meatball mixture together while keeping the texture light. If you prefer, you can use a small whole egg instead.

Fresh Lemon Juice

A little lemon juice brightens the flavour of the turkey and balances the sweetness of the sauce, Freshly squeezed is always preferable for the best taste.

Salt and Black Pepper

Simple seasonings that enhance the natural flavours of the turkey and aromatics.

Oil for Frying

Choose a mild-flavoured oil such as sunflower, canola or vegetable oil. The goal is simply to brown the meatballs without adding competing flavours.

💛FOR THE TERIYAKI SAUCE

Mirin (Japanese Sweet Rice Wine)

Mirin gives the sauce its signature sweet, tangy flavour. If you don't have any, you can substitute dry sherry, sweet Marsala, dry white wine or rice vinegar in it's place (mixed with a little sugar).

Dark Soy Sauce

Adds the savoury, unami-rich backbone of the teriyaki sauce. For a gluten-free version, use a gluten-free soy sauce or Tamari.

Honey

Provides a natural sweetness and helps create the glossy finish on the sauce. Maple syrup can be substituted if preferred.

Ground Ginger

Adds a warm, aromatic note that pair beautifully with the soy sauce and honey. Freshly grated ginger may also be used for a brighter flavour.

HOW TO MAKE

💛TERIYAKI  TURKEY MEATBALLS💛

These are a very simple make.

1. Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a shallow baking dish large enough to hold the meatballs in a single layer. (I used a shallow 1 liter baking dish.)
2. Mix the turkey, onions, garlic, egg white lemon juice, salt and black pepper together with a fork to well combine. Shape into around 20 meatballs, setting them onto a parchment lined plate as you go along. (Don't compact the meatballs too hard or they will be dense instead of light.)
3. Place a thin layer of oil in a heated skillet. Once it is hot add the meatballs in a single layer and cook, turning frequently, until browned all over, about 5 minutes. (You only need about 1/4 inch in depth.)
4. Place them into the baking dish in a single layer. (I do this as they brown.)
5. Whisk together the Mirin, soy sauce, honey and ground ginger until well amalgamated. Pour over the meatballs in the baking dish, turning them to coat them in the sauce. (I like to double the sauce ingredients because we like lots of sauce. It will thicken as the meatballs bake.)
6. Pop the dish, uncovered, into the preheated oven and bake for 15 to 20 minutes, until the meatballs are cooked through and the sauce has thickened. (Keep an eye on them to make sure they don't go dry and the sauce doesn't burn.)
7. Serve hot with the sauce spooned over, and garnished with thinly sliced spring onions. We like fried or steamed rice with these. 

💛HINTS AND TIPS FOR SUCCESS💛

Don't overmix the meatball mixture. Mix just until the ingredients are combined. Overworking the turkey can result in dense, tough meatballs.

If the mixture feels sticky, lightly dampen your hands with cold water before shaping the meatballs. This makes rolling them much easier.

Try to keep the meatballs a uniform size so they cook evenly. A small cookie scoop can be very helpful for portioning.

Allow the oil to heat properly before adding the meatballs. This helps them brown nicely and prevents sticking.

Turn the meatballs gently as they cook to maintain their round shape and ensure even browning on all sides.

Use a meat thermometer if you're unsure about doneness. Turkey meatballs are fully cooked when they reach an internal temperature of 165°F (74°C).

Whisk the teriyaki sauce ingredients together before heating to ensure the honey and seasonings are evenly distributed.

Simmer the sauce gently rather than boiling it vigorously. This helps preserve the balanced sweet and savory flavors.

Add the cooked meatballs to the sauce while both are still hot. They will absorb some of the delicious teriyaki flavor as they glaze.

If the sauce thickens too much, simply stir in a tablespoon or two of water until it reaches your desired consistency.

Garnish with sliced green onions just before serving. They add freshness, color, and a pleasant contrast to the rich glaze.

💛FREQUENTLY ASKED QUESTIONS💛

CAN I USE GROUND CHICKEN INSTEAD OF GROUND TURKEY?

Yes. Ground chicken works very well in this recipe and can be substituted in equal amounts. The flavour will be slightly different, but the meatballs will still be tender and delicious.

CAN I BAKE THE MEATBALLS INSTEAD OF FRYING THEM?

You can. Place the meatballs on a lightly greased baking sheet and bake at 400*F/200*C/ gas mark 6 for 15 to 20 minutes, or until they are cooked through and reach an internal temperature of 165*F/74*C.

WHAT CAN I USED IF I DON'T HAVE MIRIN?

If you don't have mirin, you can substitute a dry white wine, rice vinegar mixed with a little sugar, or even  a bit of sweet sherry. The flavour won't be exactly the same, but it will still be delicious.

CAN I MAKE THESE MEATBALLS AHEAD OF TIME?

Yes you can prepare and shape the meatballs up to 24 hours in advance. Cover and refrigerate until ready to cook.

CAN THESE BE FROZEN?

Yes, both cooked and uncooked meatballs freeze well. Store them in an airtight container for up to three months. (Label and date.)  Thaw overnight in the refrigerator before cooking or reheating.

CAN I DOUBLE THE RECIPE?

Yes, this recipe doubles very easily and is perfect for meal prep, family dinners, or entertaining. Simply double all of the ingredients and cook in batches if necessary.

💛A FEW OTHER GROUND TURKEY RECIPES TO ENJOY💛

Truth be told I am more likely to use ground turkey than I am any other kind of meat.  Here are a few other recipes I enjoy using this very versatile ground meat.

CRANBERRY & APPLE GLAZED TURKEY MEATBALLS - If you love cozy, comforting flavors but don't want to have to put in a lot of effort, these tender turkey meatballs bring all the magic in one easy dish. Lean ground turkey, tart apple, and sweet dried cranberries come together in the softest, juiciest meatballs — and then they’re coated in a glossy cranberry‑apple glaze that’s sweet, tangy, and completely irresistible.

JUICY TURKEY BURGERS - These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them. The recipe is perfectly sized for just two people. Simple ingredients, simple flavours, easy method of cooking. Serve with your favourite burger toppings for a delicious burger meal. Tender and delicious.

 

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Yield: Serves 4

Author: Marie Rayner

Teriyaki Turkey Meatballs

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

I converted my favourite Teriyaki Meatball Recipe to use ground turkey instead of chicken or beef. Make sure you don't use the really lean turkey as they will be a bit dry.

Ingredients

For the Meatballs:

• 1 lb (453g) ground turkey (use a mix of breast and thigh meat)
• 3 spring onions, finely minced
• 3 cloves garlic, peeled and grated
• 1 large free range egg white
• 1 1/2 TBS fresh lemon juice
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Oil for shallow frying (use a mild flavoured oil, such as sunflower)

For the sauce:

• 1/3 cup (80ml) Japanese Mirin (Sweet Rice Wine)
• 2 TBS dark soy sauce
• 1 TBS liquid honey
• 1/2 tsp ground ginger
• Thinly sliced spring onions to garnish

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a shallow baking dish large enough to hold the meatballs in a single layer.
2. Mix the turkey, onions, garlic, egg white lemon juice, salt and black pepper together with a fork to well combine. Shape into around 20 meatballs, setting them onto a parchment lined plate as you go along.
3. Place a thin layer of oil in a heated skillet. Once it is hot add the
4. meatballs in a single layer and cook, turning frequently, until browned all over, about 5 minutes.
5. Place them into the baking dish in a single layer.
6. Whisk together the Mirin, soy sauce, honey and ground ginger until well amalgamated. Pour over the meatballs in the baking dish, turning them to coat them in the sauce.
7. Pop the dish, uncovered, into the preheated oven and bake for 15 to 20 minutes, until the meatballs are cooked through and the sauce has thickened.
8. Serve hot with the sauce spooned over, and garnished with thinly sliced spring onions. We like fried or steamed rice with these.

Notes

You may want to double the sauce ingredients. I often do.

If you don't have any mirin in your cupboard, no worries, it is a bit of an unusual ingredient. Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet Marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.

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