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Healthy Teriyaki Turkey Meatballs
5 mins
25 mins
4 servings
Steps
- Preheat the oven to 400°F and line two baking sheets with parchment paper. Make sure there are two racks open before heating the oven.
- Roasted the Broccoli:
- Toss the broccoli florets, olive oil, salt, and pepper into a mixing bowl.
- Spread the coated broccoli across one of the lined baking sheets.
- Roast for 22 – 28 minutes, depending on how charred you want the broccoli. Check at the 18-minute mark.
- Make the Meatballs:
- In a large bowl, combine ground turkey, egg, scallions, soy sauce, breadcrumbs, ginger, garlic powder, onion powder, salt, and black pepper.
- Gently mix with hands until fully combined and form 18-22 meatballs using a scooper or your hands (for even sizing, measure 2 tablespoons of mixture per meatball).
- Place meatballs evenly on the second lined baking sheet. Bake for 13-16 minutes or until internal temperature reaches 165°F.
- Make the Teriyaki Sauce:
- Meanwhile, prepare the healthy teriyaki sauce on the stovetop. Follow these instructions. It takes 8 minutes.
- Carefully transfer cooked meatballs to the saucepan with teriyaki sauce, and gently coat them. Alternatively, use a mixing bowl for this step if your saucepan is not large enough.
- Serve the teriyaki turkey meatballs with brown rice and roasted broccoli. Then, garnish with sliced green parts of scallions and sesame seeds. Enjoy!
Notes
- Air Fryer Instructions: You can air fryer the turkey meatballs instead of baking them. Air fry them at 360°F for 8 – 10 minutes or until fully cooked (165°F internal temperature).
- Swap with other roasted vegetables: I love serving teriyaki meatballs with crispy broccoli, but you can also serve them with green beans, shishito peppers, baby carrots, or cauliflower and broccoli.
- Use 94% lean ground turkey. Using 99% lean turkey can result in dry meatballs. I recommend using 94% lean turkey to ensure that these Asian turkey meatballs are super juicy.
- Don’t overwork the turkey meatball mixture. This is my #1 tip for gluten-free meatballs. If you overwork the mixture, the meatballs will be tough and dry.
- Freezing: You can prepare the turkey meatballs, shape them, and then freeze them on a baking sheet. Once frozen, transfer them to a resealable bag or airtight container. When you’re ready to cook them, bake them directly from frozen and add 3 – 4 extra minutes to the cooking time.
- Storing: Place leftovers into one large or individual airtight container and store them in the refrigerator for 4 – 5 days. I recommend letting the turkey meatballs cool to room temperature before refrigerating.
- Reheating: To reheat, transfer any leftovers to a microwave-safe dish and heat in 30-second intervals until warm. Alternatively, you can reheat everything in a preheated oven at 350°F (175°C) until warmed.
Originally published at healthfulblondie.com. Reproduced for personal collection.
