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Teriyaki Turkey Meatballs

Teriyaki Turkey Meatballs

Jayanni
Try our simple Asian-inspired turkey meatballs featuring savory teriyaki, aromatic sesame oil, and fresh basil. A delicious and easy dinner recipe perfect for weeknights!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings

Equipment

  • 1 Large Mixing Bowl
  • 1 Large Mixing Spoon
  • 1 Large Ice cream scooper
  • 1 Large Skillet
  • 1 Measuring Cup
  • 1 Set of measuring spoons
  • 1 Knife
  • 1 Cutting Board
  • 1 Tongs

Ingredients
  

  • 1 lb Ground Turkey
  • ½ tsp Salt or to taste
  • ½ tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 Fresh Scallions chopped
  • Sprinkle of Dried or Fresh Basil
  • 2 tbsp Teriyaki Sauce homemade or store-bought
  • 1 tsp Honey optional
  • 1 tsp Sriracha
  • 1 tbsp Mayo
  • 1 tsp Sesame Oil
  • Drizzle of Olive Oil extra virgin
  • 1 tbsp Rice Wine Vinegar
  • 1 large Egg
  • 1 tbsp All-purpose Flour

Instructions
 

  • Place the ground turkey into a large mixing bowl. Add the oil, rice wine vinegar, sriracha, mayo and teriyaki sauce; mix gently.
  • Wash your scallions and fresh basil leaves to chop finely and add to the bowl.
  • Next, add all the spices: onion powder, garlic powder, black pepper, salt, and dried basil leaves.
  • Fold the mixture together before adding the egg, lastly sprinkle in the flour until well combined.
  • Use a large ice cream scooper to portion each meatball and form into a ball shape, set aside.
  • Grease a large skillet with olive oil on medium to high heat. Once the skillet begins to lightly sizzle add each meatball to sear for five to six minutes before flipping.
  • Flip the meatball once it has reached a nice sear and cook for an additional five minutes.
  • Reduce to low heat and add a lid to the skillet to allow the meatball to finish cooking for an additional ten minutes or until it reaches an internal temperature of 165℉.
  • Remove the lid and drizzle additional teriyaki sauce as a glaze and turn off the heat.
  • Serve the meatballs with jasmine rice, rice noodles, or lo mein noodles.

Notes

Tips:
    • Massage or fold the meatball mixture gently to keep the turkey meatballs tender.
    • Allow the meat to rest on the counter for about 15 minutes before cooking to aid tenderness, this ensures the muscles aren't shocked and tightened by the high heat.
    • Use an ice cream scooper to get even sized meatballs. If you do not have an ice cream scooper use a large spoon or small measuring cup to portion each meatball.
    • You can reduce the size of the meatballs by using a smaller ice cream scooper. For smaller meatballs, reduce the cooking time provided.
    • The recipe will yield 8-10 large meatballs, the size can be adjusted using a smaller ice cream scooper.
    • If you are feeding a larger crowd, doubling the recipe is recommended.
    • Customize the meatballs by adding chopped onions, spinach, or bell peppers.
    • The recipe can be made with ground chicken or beef, adjust the seasoning as needed.
    • The recipe can be made gluten free by swapping the all-purpose flour with gluten free flour.
    • If you choose to salt to taste, cook about a spoonful of meatball mixture in a skillet for about three to five minutes and taste the sample. Adjust the flavor profile of the meatball mixture accordingly before cooking the remainder.
    • When shopping for the ground meat, select an extended expiration date option if you plan to have leftovers.
    • Store any leftover meatballs in the fridge for up to four days using an air-tight container.
    • To freeze leftover meatballs, use a freeze save zip-loc bags with a labeled date to store for up to three months.
    • Prior to reheating frozen meatballs, it is recommended to thaw in the fridge the night before serving to defrost evenly and keep the ball shape.