Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
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.
- 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.)
- 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.)
- 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.)
- Place them into the baking dish in a single layer. (I do this as they brown.)
- 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.)
- 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.)
- 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
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
- 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.
- 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.
- 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.
- Place them into the baking dish in a single layer.
- 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.
- 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.
- 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.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Sheet Pan Parmesan Turkey Tenders & Asparagus — A Fresh, Easy Dinner for Busy Days
Tuesday, 24 March 2026
If you’re looking for a quick, wholesome meal that still feels a little bit special, these Sheet Pan Parmesan Turkey Tenders & Asparagus are exactly the kind of recipe you’ll want in your weeknight rotation. Tender strips of turkey are coated in a savoury Parmesan crumb, roasted until golden, and paired with bright, crisp‑tender asparagus — all on one pan, all with minimal cleanup.
It’s simple, it’s fresh, and it’s the kind of dinner that makes eating well feel effortless. The turkey stays juicy, the coating gets beautifully crisp, and the asparagus roasts to perfection right alongside it. Add a squeeze of lemon and you’ve got a meal that’s light, flavourful, and ready in no time.
Whether you’re cooking for two or just want something easy and satisfying after a long day, this sheet pan supper delivers every time.
I had taken what I thought was a frozen turkey breast portion from the freezer only to discover it was Turkey tenderloins and so I was looking for something delicious to do with them. I think when I bought them I was going to make a casserole, but I didn't feel like that today so I decided to treat them a bit like I would chicken tenderloin fillets, and do a sheet pan dinner with them and some asparagus I had picked up from the shops a day or so ago.
I love sheet pan suppers. Everything gets prepped and thrown onto the same baking tray, and then cooked together. You can stagger the times that you add ingredients and with perfect planning have everything finish at the same time. One pan, no muss, no fuss, and very little clean up involved.
Turkey tenderloins are obviously a bit larger than chicken ones, so I removed the tough tendon and then cut the meat into smaller portions, ready to coat with a flavorful panko and Parmesan crumb. These got spritzed with a bit of cooking spray, cooked and flipped and then I added the asparagus to the baking sheet for the remainder of the cook time.
The end result was tender and juicy pieces of turkey and crispy tender asparagus. Deliciously perfect and such a simple make. I added some fresh chopped spring onions for bit of a flavor contrast. Very good. We enjoyed this with some small baked Japanese sweet potatoes on the side. Altogether it was a simple and delicious, very "spring-like meal" that we both enjoyed very much!
INGREDIENTS NEEDED
TO MAKE
SHEET PAN PARMESAN TURKEY TENDERS & ASPARAGUS
Simple ingredients put together in a simple and delicious way.
For the turkey:
- 11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
- 1/3 cup (40g) seasoned panko crumbs
- 1/3 cup (30g) grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 medium egg, beaten
- non-stick cooking spray
- 1 TBS chopped spring onions
For the asparagus:
- 1/2 pound (8 ounces/227g) fresh asparagus
- 1 tsp light olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
To finish:
- 1 TBS finely chopped spring onions
If turkey tenderloins are not available you can use chicken tenderloin fillets in their place, or chicken breasts which have been cut/trimmed to a similar size.
Grate your own cheese. Its always better to do this. Obviously if you can't, you can't, but I highly recommend grating your own. Use the small holes on a box grater, or a micro-plane grater.
I use Kirkland brand cooking spray.
My asparagus was a bit on the spindly side as it is still early yet in the year. I could have taken it out a bit sooner, but it was still very good.
Make sure you use garlic powder and not garlic salt.
Spring onions are also called scallions or green onions. Wash well to get rid of any sand, debris or pesticides, trim and chop. Use both the white and the green parts.
HOW TO MAKE SHEET PAN
PARMESAN TURKEY TENDERS & ASPARAGUS
There is nothing remotely complicated about this!
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray. (Cooking spray will prevent anything from sticking.)
- Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl. (I used shallow pasta bowls.)
- To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal. (There is an excellent video on how to do that here. It works for both turkey or chicken.)
- Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat. (I use my hands to pat the crumb mixture onto the meat and help it adhere better.)
- Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions. (The cooking spray will help to crisp up the crumbs nicely.)
- Bake for 15 minutes. While you are baking them get the asparagus ready.
- Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat. (I used a medium bag. You can also do this in a large bowl.)
- At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
- Arrange the asparagus spears between the turkey pieces on the baking tray.
- Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
- Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips you will end up with a perfectly cooked meal.
- Read through the recipe several times before beginning so as to familiarize yourself with everything.
- Assemble all of your ingredients before you begin. That way there is less risk of you leaving anything out by accident.
- Make sure all of your turkey pieces are of a similar thickness and size so that they cook in roughly the same time.
- Apply the same rule to any vegetables you are cooking, making sure they are of a similar thickness and size.
- Grate your own cheese. They add fillers to grated cheese products (such as cellulose which is wood fiber) to help them flow better. Grating your own cheese is always a better idea.
- Do not over season. The cheese will be salty.
FREQUENTLY ASKED QUESTIONS
CAN I USE CHICKEN TENDERS INSTEAD OF TURKEY?
Yes, feel free to use chicken tenders instead of turkey. Just use the same weight/measure of meat. Everything else will stay the same. You could also use chicken breast meat cut into 1 inch thick strips.
CAN I USE ANOTHER TYPE OF VEGETABLE?
Yes, feel free to use another vegetable if you would prefer. Bear in mind that some vegetables will take longer to cook than others so do check and plan accordingly. Just make sure all of your vegetables are of a similar thickness, hardness and size. Whole green beans would also be very nice with this.
WHY DO I NEED TO REMOVE THE TENDON?
The tendons in poultry tenderloins can be tough and grisly when cooked. You will get a nicer finished product with much more palatable texture if you remove it. There is a great video on how to easily do it here.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Just double all of the ingredient amounts and bake on two baking sheets. Timings will remain the same.
WHAT CAN I SERVE WITH THIS?
Rice or potatoes go very well. If you are staying away from carbs why not serve this with a salad?
STORE ANY LEFTOVERS PROMPTLY IN THE REFRIGERATOR IN A COVERED CONTAINER. THEY WILL KEEP FOR TWO TO THREE DAYS. REHEAT BRIEFLY IN A HOT OVEN.
A FEW OTHER SHEET PAN DINNERS TO ENJOY
I love the ease of sheet pan dinners. Most recipes can easily be cut in half or doubled, depending on the number of people you are feeding. No fuss. No muss, and very little to clean up afterwards.
HAM STEAKS SHEET PAN DINNER - A thick, bone-in ham steak cut into portions, drizzled with a sweet/savory glaze, turning the edges beautifully caramelized and wonderfully tender. Everything cooks on one pan, everything comes out perfectly, and the whole kitchen smells like Sunday supper. The vegetables (Potatoes, squash and green beans) soak up the rosemary‑scented oil, the ham turns sticky and delicious, and you’re left with a hearty, wholesome meal that feels far more special than the effort required. It’s quick, it’s comforting. All the pleasure of a ham dinner without the mountain of leftovers.
SHEET PAN ROASTED SEA BASS DINNER - This is the kind of meal that feels restaurant‑worthy yet comes together with almost no effort at all. Tender fillets of sea bass roast gently alongside golden potatoes, sweet red onions, and juicy tomatoes — all infused with rosemary, sage, thyme, and a drizzle of good balsamic vinegar. Everything cooks on one tray, everything caramelizes beautifully, and the flavors mingle into something truly special. Just when the fish is perfectly flaky, you scatter chopped cashews over top and return it to the oven for a few minutes. They toast into a golden, buttery crunch that pairs beautifully with the delicate, sweet flavor of the sea bass.
Pin this recipe to your Sheet Pan, Cooking for Two, Turkey, or Main Dish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 3 people
Sheet Pan Parmesan Turkey Tenders & Asparagus
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tender and juicy turkey tenders, baked to perfection with a Panko and Parmesan crust, along side of deliciously roasted asparagus. What's not to love!
Ingredients
For the turkey:
- 11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
- 1/3 cup (40g) seasoned panko crumbs
- 1/3 cup (30g) grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 medium egg, beaten
- non-stick cooking spray
- 1 TBS chopped spring onions
For the asparagus:
- 1/2 pound (8 ounces/227g) fresh asparagus
- 1 tsp light olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
To finish:
- 1 TBS finely chopped spring onions
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray.
- Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl.
- To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal.
- Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat.
- Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions.
- Bake for 15 minutes. While you are baking them get the asparagus ready.
- Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat.
- At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
- Arrange the asparagus spears between the turkey pieces on the baking tray.
- Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
- Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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