Teriyaki Meatballs

These turkey teriyaki meatballs are juicy and and so flavorful with a homemade teriyaki glaze. Try them over a bed of steamy rice or with toothpicks as an appetizer.

Serving: 28 meatballs (serves 4 for as a main dish)

Ingredients

For the Meatballs:

• 16 oz lean ground turkey

• ½ cup panko bread crumbs

• ¼ cup green onion, finely chopped

• 1 large egg

• 1 tsp freshly grated ginger or ¼ tsp ground ginger

• 1 garlic clove, pressed

• 2 tsp sesame oil

For the Teriyaki Sauce:

• ¼ cup light brown sugar, lightly packed

• 2 Tbsp hoisin sauce

• 1 Tbsp soy sauce

• ½ Tbsp sesame oil

• 1 medium garlic clove, minced

• ½ tsp fresh ginger or ⅛ tsp ground ginger

To serve:

• Sesame seeds and green onion for garnish

Instructions

1. Line a 17x12 rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Pre-heat oven to 400˚F.

2. Combine meatball ingredients in a large bowl: 16 oz ground turkey, ½ cup bread crumbs, ¼ cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined.

3. Roll into 1¼" to 1½" meatballs and bake at 400 for 10 to 12 mins or until juices run clear or a meat thermometer reads 170˚F. Meanwhile, make the sauce.

4. Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened.

5. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

Notes

Shortcut: To store leftover teriyaki meatballs, wrap them in foil and refrigerate.

#turkey #teriyaki