Baked Teriyaki Turkey Meatballs

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Yields 30 meatballs


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


The sauce:

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

The meatballs:

  1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
  2. In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper.
  3. 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.
  4. Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
  5. Brush the meatballs liberally with the sauce. Return to the oven for 5 minutes. Serve immediately.
  6. These can be served over rice or as hors d'oeuvres. Either way, serve with the extra sauce.


© 2011 Cookin Canuck. All rights reserved.