Baked Teriyaki Turkey Meatballs
These Baked Teriyaki Turkey Meatballs are a long-time family favorite. Serve them for dinner over rice, or as an appetizer.
Servings: 30 Meatballs
Calories: 62kcal
Ingredients
The Sauce:
- ⅓ cup rice vinegar
- ¼ cup agave nectar
- ⅓ 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
Serving: 1Meatball | Calories: 62kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 208mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 0.9mg | Calcium: 11mg | Iron: 0.4mg
