Asian Meatballs with Homemade Teriyaki sauce
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I developed this recipe when I was really into meal prep, and it has become a family favorite. Now, I just double the batch and we have leftovers for lunch the next day. This is a meal you don’t mind eating more than once! The meatballs are made from ground turkey to keep your dinner on the lighter side, but it never lacks in flavor. Pair these babies along side fresh steamed veggies and your favorite rice, and you have a meal ready to eat in less than 30 minutes.
Asian Meatballs with Teriyaki Glaze
Ground Turkey keeps these meatballs nice and light, with an amazing teriyaki glaze.
Ingredients
- 2 pounds 85% lean ground turkey
- 1 cup panko bread crumbs
- 2 eggs
- ½ cup green onions sliced
- 1 tsp light soy sauce
- ½ tsp garlic powder
- ½ tsp black pepper
Teriyaki Glaze
- ½ tsp Sriracha or to your taste
- 9 tbsp soy sauce
- 9 tbsp rice vinegar
- 2 tbsp fresh ginger grated or chopped finely
- 5 cloves garlic minced
- 1 tsp toasted sesame oil
- 1 tbsp brown sugar packed
- ¼ cup water
- 1 tbsp cornstarch dissolved in the water
Instructions
- Preheat oven to 375 degrees F.
- Break eggs in a large bowl and whisk in green onions, soy sauce, garlic powder and black pepper. Add the ground turkey and mix to combine. Once everything is incorporated, add in the panko and mix through.
- Scoop mixture into 2 tbsp size balls, or about 1 ounce if you have a kitchen scale. Form into balls and place on a greased baking sheet. You should end up with about 5 meatballs per serving. HINT: It helps to have slightly wet hands as you roll your meatballs
- Bake in oven for 20-25 minutes until cooked through.
- While the meatballs cook, you can combine all ingredients for the sauce into a small sauce pan and bring to a boil. Let simmer until its starts to thicken and remove from heat.
- After your meatballs are out of the oven, divide the sauce in half. Take one half and add your meatballs and sauce to a bowl and toss. Then sprinkle with sesame seeds and green onion slices. The other half will be to serve along side the dish for your rice, veggies or just extra yumminess.
Notes
Recipe adapted from Eat Yourself Skinny