Baked Teriyaki Turkey Meatball Recipe

Name: Baked Teriyaki Turkey Meatballs
Prep time: 2019-02-21T00:00:00+00:00
Cook time: 2019-02-21T00:00:00+00:00
Total time: 2019-02-21T00:00:00+00:00
Yield: 30 meatballs
Ingredients: The sauce; 1/3 cup rice vinegar; 1/4 cup agave nectar; 1/3 cup water; 1/4 cup soya sauce; 1/4 cup canola oil; 1 tbsp all-purpose flour; 2 tsp minced fresh ginger; 2 minced garlic cloves; 2 tsp toasted sesame seeds; The meatballs; 1 1/4 lb. ground turkey meat (preferably not extra-lean); 1/2 medium yellow onion, grated; 2 cloves garlic, minced; 2 tsp grated ginger; 1/4 cup chopped Italian parsley; 3/4 tsp five-spice powder; 1 egg; 1/4 cup plus 2 tbsp dried breadcrumbs; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper

Mar 22, 2011 by Dara 76 Comments

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A few days ago, I was cruising around the internet, looking through some of my favorite food blogs when I stumbled upon a recipe for Cherry Coke & Jalapeno Meatballs from Kay of Kayotic Kitchen. Kay, otherwise known as the cooking Dutch girl, hails from Gouda in the Netherlands. For those of us who are not multilingual, I personally thank her for blogging in English so that we can enjoy her inventive recipes and beautiful photos. Well, I guess we could enjoy her photos in any language, but you get my drift. Not only is Kay a talented photographer, but she has a wit and joyful spirit that shines through in her writing and in the stories she tells about her beautiful little boy.

Back to the meatballs. There was something about the spice mix of paprika, nutmeg and cayenne that caught my attention and wouldn’t let go. Or perhaps it was the glaze, bubbling and rich with the flavors of cherry, brown sugar, and jalapeno peppers. Whatever it was, I simply could not get meatballs off my mind.

I pulled out the recipe for my Greek Turkey Meatball Sandwich and replaced the Mediterranean flavors with Asian-inspired ones. The meatballs get a kick from five-spice powder and fresh ginger. The size is a hefty mouthful, which works well for a knife-and-fork dinner. However, if you wish to serve them as hors d’oeuvres, you might want to make them a tad smaller. If you do, be sure to reduce the cooking time.

The teriyaki sauce comes straight from Fusilli with Teriyaki Salmon and Vegetables. Store-bought teriyaki sauce really can not hold a candle to homemade versions, so be sure to take the extra 10 minutes to make your own.

Thank you for the inspiration, Kay.

The recipe:

The meatballs:
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper.

Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.

The teriyaki sauce:

In a small saucepan, combine rice vinegar, agave nectar, water, soy sauce, canola oil, flour, ginger, garlic, and sesame seeds.

Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10 minutes. Keep warm.

Brush the meatballs liberally with the sauce.

Return to the oven for 5 minutes. Serve immediately.

These can be served over rice or as hors d’oeuvres. Either way, serve with the extra sauce.

Other meatball recipes:

Cookin’ Canuck’s Greek Turkey Meatball Sandwich
Kayotic Kitchen’s Cherry Coke & Jalapeno Meatballs
Family Fresh Cooking’s Pumpkin Coconut Curry with Chicken Meatballs
The Pioneer Woman’s BBQ Meatballs
Elana’s Pantry’s Gluten-Free Chicken Meatballs

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Baked Teriyaki Turkey Meatballs

Print shopping list

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Yields 30 meatballs

Ingredients

The sauce

1/3 cup rice vinegar
1/4 cup agave nectar
1/3 cup water
1/4 cup soya sauce
1/4 cup canola oil
1 tbsp all-purpose flour
2 tsp minced fresh ginger
2 minced garlic cloves
2 tsp toasted sesame seeds

The meatballs

1 1/4 lb. ground turkey meat (preferably not extra-lean)
1/2 medium yellow onion, grated
2 cloves garlic, minced
2 tsp grated ginger
1/4 cup chopped Italian parsley
3/4 tsp five-spice powder
1 egg
1/4 cup plus 2 tbsp dried breadcrumbs
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions

The sauce:

In a small saucepan, combine rice vinegar, agave nectar, water, soya sauce, 1/4 cup canola oil, ginger, garlic, flour, and sesame seeds.
Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.

The meatballs:

Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper.
Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
Brush the meatballs liberally with the sauce. Return to the oven for 5 minutes. Serve immediately.
These can be served over rice or as hors d'oeuvres. Either way, serve with the extra sauce.

by From the kitchen of cookincanuck.com

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.