These Baked Teriyaki Turkey Meatballs are a long-time family favorite. Serve them for dinner over rice, or as an appetizer.
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. And turkey meatballs are always a hit with my boys!
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 healthy meatball recipes:
Honey Garlic Baked Turkey Meatballs
Slow Cooker Spaghetti & Meatballs
Greek Turkey Meatball Sandwich
Printable Recipe
Baked Teriyaki Turkey Meatballs
Ingredients
The Sauce:
- â…“ cup rice vinegar
- ¼ cup agave nectar
- â…“ cup water
- ¼ cup soya sauce
- ¼ cup canola oil
- 1 tablespoon all-purpose flour
- 2 teaspoons minced fresh ginger
- 2 minced garlic cloves
- 2 teaspoons toasted sesame seeds
The Meatballs:
- 1 ¼ pounds ground turkey meat preferably not extra-lean
- ½ medium yellow onion grated
- 2 cloves garlic minced
- 2 teaspoons grated ginger
- ¼ cup chopped Italian parsley
- ¾ teaspoon five-spice powder
- 1 egg
- ¼ cup plus 2 tablespoons dried breadcrumbs
- 1 teaspoons kosher salt
- ½ teaspoons freshly ground black pepper
Instructions
The Sauce:
- In a small saucepan, combine rice vinegar, agave nectar, water, soya sauce, ¼ 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.
Nutrition
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Tracey
I love making turkey meatballs, but have never thought to try them with Asian-inspired flavors. They sound amazing!
Celeste Jenkins
I bet these were delicious! Thank you for sharing this recipe. I cannot wait to try it!
Dara (Cookin' Canuck)
Thanks, Celeste. I hope you enjoy them.
Sommer@ASpicyPerspective
What a fun a flavorful way to serve meatballs! This turkey doesn't sound boring at all. 🙂
Dara (Cookin' Canuck)
While turkey often makes you think "dry", I assure you that this version of meatballs is very moist and flavorful.
Sukaina
Thos look yummy Dara....I've never had turkey meatballs nor teriyaki ones. I love Kayotic Kitchen as well. Kay has some beautiful pictures and recipes!
Dara (Cookin' Canuck)
Give them a shot, Sukaina. I have a feeling you'd like them. Kay is great, isn't she?
EatLiveRun
I'm just now realizing how much I love meatballs. I hated them growing up for some reason and then fell in love with them in my mid-twenties. So yummy!
Dara (Cookin' Canuck)
I'm glad you had a meatball epiphany.
Jenny Flake
My kids and I are suckers for meatballs! Looks great!
Dara (Cookin' Canuck)
My two boys couldn't wait to be taste-testers for these meatballs. I received four enthusiastic thumbs up.
RavieNomNoms
Oh my gosh, wow! Those would be awesome for a cocktail party!
Dara (Cookin' Canuck)
You're right. I'm hoping to serve them at the next cocktail party we throw.
Barbara | VinoLuciStyle
Something about the turkey and the teriyaki just fits...and sounds rather cute together too!
Dara (Cookin' Canuck)
LOL. Thanks, Barb.
Dana
These sound great! I'm a big fan of using ground turkey meat for dishes like this one.
Dara (Cookin' Canuck)
I agree, Dana. You can still get so much flavor, but with a fraction of the fat.
Kalynskitchen
This looks like a great recipe; would love to try them. And I love Kay and her blog too. Hope to meet her in person someday!
Dara (Cookin' Canuck)
How about you and I take a trip over to Holland together?