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These Teriyaki Turkey Meatballs are juicy on the inside, glazed with homemade teriyaki sauce on the outside, and perfect for quick dinners or meal prep.
These meatballs are perfect all year round, but they’re especially great for meal prepping, family dinners, or holiday parties when you want a crowd-pleaser with an Asian-inspired twist. This recipe was inspired by my cheesy chicken parmesan meatballs and pairs perfectly with this Asian cucumber salad for a full, flavor-packed meal.
Recipe Overview
Tips before getting started
A few quick tips to keep your teriyaki game strong:
- Don’t overmix the meatball mixture or you’ll end up with rubbery balls.
- Grate the ginger finely to avoid big spicy bites.
- Stir the sauce continuously once the slurry goes in—it thickens fast!
Frequently Asked Questions
Yes! Freeze after baking but before saucing for the best texture. Add sauce when reheating.
They go great with steamed rice, stir-fried veggies, or even in lettuce wraps.
Absolutely. Just cook at 375°F for about 10–12 minutes until fully cooked.
Yes. You should be able to easily swap the ground turkey with an equal amount of ground beef.
Ingredients needed
This recipe uses simple pantry staples and a few fresh ingredients to deliver bold, satisfying flavor.
Ground turkey: I like to use 85% to 90% lean ground turkey. You may also use ground beef.
Breadcrumbs: Helps bind everything together and give the meatballs their soft texture.
Egg: Adds structure and moisture so the meatballs don’t fall apart.
Garlic powder, onion powder, and Fresh ginger
Kosher salt and pepper
Soy sauce: The salty, umami base of our teriyaki glaze. You may use low sodium.
Honey: Adds natural sweetness and a sticky finish to the sauce. you can use agave instead but I do not recommend maple syrup.
Cornstarch + cold water: The magic combo to thicken that gorgeous sauce.
Sesame seeds and green onions (optional): Fancy little toppings for flavor and crunch.
Substitutions
Need to tweak this recipe for allergies or diets? No problem.
- Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
- Swap honey with maple syrup for a vegan-friendly sweetener (just sub out the meat too).
- Gluten-free breadcrumbs work great if you’re avoiding wheat. If you are looking for a low-carb option, you can use ground pork rinds.
- Ground flax and water can sub for the egg in a pinch.
- Low-sodium soy sauce helps if you’re watching salt.
How to make teriyaki meatballs
These meatballs come together fast. You’ll find the full instructions in the recipe card below.
Preheat the oven to 400°F and prepare a sheet pan with parchment paper.
Step 1: You need to start by adding all the ingredients for the meatballs in a large bowl. You will need to use your hands for this so you can grab some gloves. Mix meatball ingredients to combine.
Step 2: Using your hands, roll the meatballs into equal sizes, if you can, and place them on a baking tray. The tray should have parchment paper.
Step 3: While the meatballs are baking, start making the teriyaki sauce. Add in all the sauce ingredients except for the cornstarch and water. Then mix the cornstarch and water and toss in with the other sauce ingredients. Let it simmer for a few minutes until the sauce thickens.
Step 4: Once the meatballs are done baking, transfer them to the oven with the sauce. Coat the meatballs in the teriyaki sauce in a pan. Then serve
Teriyaki Turkey Meatballs
Ingredients
Meatballs
- 1 pound ground turkey, 85% lean
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1.5 inch fresh ginger knob, grated
- Kosher salt and pepper, to taste
Teriyaki Sauce
- 1 cup filtered water
- 1/2 cup soy sauce
- 2 tablespoons honey, or more to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Optional
- Sesame seeds, To garnish, or finely sliced green onions
Instructions
- Preheat the oven to 400F and line a sheet pan with parchment paper.
- In a bowl, combine all the ingredients for the meatballs. (1 pound ground turkey, 1/2 cup breadcrumbs, 1 large egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1.5 inch fresh ginger knob, and Kosher salt and pepper)
- Take a tablespoon of mixture, roll into your palms and form a meatball; place it in the prepared sheet pan. Repeat with the remaining meat mixture. Bake for 15-18 minutes.
- Meanwhile, prepare the sauce. In a large saucepan, place 1 cup filtered water, 1/2 cup soy sauce, 2 tablespoons honey, and 1/2 teaspoon garlic powder.
- Whisk to combine. Place the saucepan over medium heat and allow it to heat up.
- In a small jug, whisk the 2 tablespoons cornstarch with 3 tablespoons cold water until no visible lumps remain.
- Pour the slurry over the sauce in the saucepan and stir to combine. Once the sauce starts to bubble, it will quickly thicken. Stir continuously, and remove from heat once it has reached your desired thickness (cook no longer than 3-4 minutes)
- Once the meatballs are done, remove from the oven and place them into the teriyaki sauce.
- Garnish with Sesame seeds and green onions.
Notes
Tips & tricks
A few quick tips to keep your teriyaki game strong:- Don’t overmix the meatball mixture or you’ll end up with rubbery balls.
- Grate the ginger finely to avoid big spicy bites.
- Stir the sauce continuously once the slurry goes in—it thickens fast!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
You can easily switch things up to make these meatballs your own:
- Use ground chicken or beef instead of turkey if that’s what you have.
- Make it spicy by adding chili flakes or a splash of sriracha to the sauce.
- Add chopped pineapple for a sweet tropical twist.
- Serve over rice noodles or cauliflower rice instead of white rice.
- Turn them into sliders with mini buns and slaw for party food goals.
Make ahead and storage
You can mix and form the meatballs up to a day in advance—just cover and refrigerate. Once cooked, store them in an airtight container in the fridge for up to 4 days.
Freezing: These meatballs freeze great for up to 2 months. To reheat, just warm on the stovetop or microwave with a splash of water to loosen the sauce.
Related Recipes
If you’re in the mood for more Asian-inspired recipes, check out these favorites!
- Buffalo Chicken Meatballs
- Italian Baked Turkey Meatballs
- Vegetarian Meatballs
- Greek Turkey Meatballs
- Chicken Piccata Meatballs
- Air Fryer Meatballs
- Chicken Meatballs in Cranberry Sauce
