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
- 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 tablespoon all-purpose flour
- 2 teaspoons minced fresh ginger
- 2 minced garlic cloves
- 2 teaspoons toasted sesame seeds
- 1 1/4 pounds ground turkey meat preferably not extra-lean
- 1/2 medium yellow onion grated
- 2 cloves garlic minced
- 2 teaspoons grated ginger
- 1/4 cup chopped Italian parsley
- 3/4 teaspoon five-spice powder
- 1 egg
- 1/4 cup plus 2 tablespoons dried breadcrumbs
- 1 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
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.
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.
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