As the aroma of sweet and savory teriyaki fills the kitchen during a hectic weeknight, these oven-baked teriyaki meatballs become a go-to solution for busy evenings. Made with lean ground turkey and a homemade sauce that balances tangy soy with hints of ginger and garlic, they offer tender bites that are simple to prepare yet feel like a treat. Their quick baking time keeps things effortless without sacrificing flavor.
These teriyaki meatballs pair beautifully with steamed rice for a complete meal that reheats well for lunch the next day. Families appreciate the customizable protein options, from turkey to beef, making it adaptable to preferences. Plus, the sauce clings perfectly, ensuring every forkful is satisfying and mess-free.
Why We Love This Recipe
- Quick Weeknight Win: These teriyaki meatballs bake in under 20 minutes, ideal for busy moms juggling schedules.
- Flavorful and Healthy: Lean ground turkey delivers protein-packed tenderness coated in a sweet-savory homemade sauce.
- Versatile Family Favorite: Swap proteins easily and serve over rice for a crowd-pleasing Asian-inspired dinner.
- Make-Ahead Friendly: Prepare the mixture ahead to streamline cooking on rushed days.
Ingredients to make Teriyaki Meatballs
The combination of lean ground turkey with panko and fresh aromatics creates juicy, flavorful meatballs, while the homemade teriyaki sauce adds a glossy, umami-rich coating that elevates simple ingredients. Opting for high-quality ginger and garlic ensures the bold Asian flavors shine through without overpowering the dish.
- Ground turkey – lean protein base that keeps the meatballs light and tender; substitute with pork, beef, or chicken for variety.
- Panko bread crumbs – adds a subtle crunch and helps bind the mixture without making it dense.
- Finely minced onion – provides moisture and a mild sweetness to balance the savory elements.
- Large egg – acts as a binder to hold the meatballs together during baking.
- Milk – moistens the mixture for softer texture; use water if dairy-free.
- Grated fresh ginger – infuses zesty warmth; ground ginger works as a convenient swap.
- Minced garlic clove – delivers essential aromatic depth to the meatballs.
- Salt – enhances overall seasoning without overwhelming the flavors.
- Black pepper – adds a subtle kick to complement the sauce.
- Packed light brown sugar – sweetens the teriyaki sauce for that classic glossy finish.
- Hoisin sauce – brings tangy sweetness; use gluten-free tamari for dietary needs.
- Soy sauce – provides salty umami backbone; opt for gluten-free tamari as an alternative.
- Toasted sesame oil – adds nutty richness to the sauce without dominating.
- Medium minced garlic clove – reinforces the garlicky notes in the sauce.
- Fresh ginger – grated for fresh spice in the sauce; ground version is a quick sub.
- Cooked rice – simple base for serving to soak up the flavorful sauce.
- Chopped chives – fresh green garnish for color and mild onion flavor.
- Sesame seeds – adds a toasty crunch to finish the dish.
Continue scrolling for step-by-step guidance and expert advice to nail this recipe every time. You’ll find the full ingredient list with precise amounts in the recipe card at the bottom.
How to Make Teriyaki Meatballs
Step 1: Preheat Oven and Mix Meatballs
Preheat your oven to 400°F and line a rimmed baking sheet with foil for simple cleanup. In a large bowl, gently combine the ground turkey, panko bread crumbs, minced onion, egg, milk, grated ginger, minced garlic, salt, and pepper until just mixed to avoid tough results. If the mixture feels dry, stir in a bit more milk one tablespoon at a time for better moisture.
Step 2: Form and Bake Meatballs
Shape the mixture into 1 1/4 to 1 1/2-inch balls and place them on the prepared baking sheet, spacing evenly. Bake for 13 to 18 minutes until the meatballs are fully cooked with clear juices and an internal temperature of 165°F. This ensures juicy, safe teriyaki meatballs every time.
Step 3: Prepare Teriyaki Sauce
While the meatballs bake, combine brown sugar, hoisin sauce, soy sauce, sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium-low heat for 3 to 5 minutes, stirring often, until the sauce thickens slightly into a glossy coating. Taste and adjust sweetness if needed for your preference.
Step 4: Coat and Serve
Transfer the baked meatballs to a bowl and pour the warm teriyaki sauce over them, tossing gently to coat evenly. This step infuses every bite with sweet-savory flavor. Serve immediately over cooked rice for a complete, comforting meal.
Pro Tips for Success
- Avoid Overmixing: Gently combine ingredients to keep teriyaki meatballs tender and prevent a tough texture.
- Check Internal Temp: Bake until 165°F for food safety and juicy results every batch.
- Customize Sweetness: Adjust brown sugar in the sauce to suit milder or bolder tastes without altering cooking time.
- Gluten-Free Swap: Use tamari instead of soy and hoisin for an easy dietary adaptation.
How to Serve Teriyaki Meatballs
Garnishes
I love sprinkling chopped chives and sesame seeds over these teriyaki meatballs for a fresh, crunchy contrast that brightens the dish. A drizzle of extra sauce adds glossy appeal, while thin scallion slices bring mild onion notes. These simple touches make the plate look inviting without extra effort.
Side Dishes
Pair the teriyaki meatballs with steamed jasmine rice to absorb the savory sauce perfectly. A crisp cucumber salad with sesame dressing offers refreshing balance to the warm, tender bites. Steamed broccoli adds a nutritious green element that complements the Asian flavors seamlessly.
Creative Ways to Present
I often nestle the teriyaki meatballs in lettuce wraps for a fun, low-carb twist that feels light yet satisfying. Layer them in a bowl with rice, edamame, and carrots for a colorful poke-style meal. For parties, skewer them with pineapple chunks to enhance the sweet-savory profile.
Make Ahead and Storage
Storing Leftovers
I store leftover teriyaki meatballs in an airtight container in the fridge, where they keep well for up to three days. This makes them perfect for quick lunches during the week. Just ensure the container is sealed tightly to maintain moisture and flavor.
Freezing
For longer storage, I freeze cooled teriyaki meatballs in a single layer on a sheet before transferring to a freezer bag, lasting up to two months. Thaw them overnight in the fridge when ready to use. This method preserves their tender texture without sogginess.
Reheating
I reheat teriyaki meatballs in the microwave for 1-2 minutes covered with a damp paper towel to keep them juicy. For oven reheating, warm at 350°F for 10 minutes, tented with foil to avoid drying. Either way, a quick sauce refresh brings back that glossy shine.
Print
Oven-Baked Teriyaki Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20-24 meatballs (serves 4)
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
Description
Oven-baked teriyaki meatballs made with ground turkey, coated in a homemade sweet and savory teriyaki sauce, perfect served over rice with garnishes.
Ingredients
- For the Meatballs:
- 1 lb ground turkey (or ground pork, beef, chicken)
- 1/2 cup Panko bread crumbs
- 1/4 cup finely minced onion
- 1 large egg
- 2 tablespoons milk (or water, if mixture seems dry)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 minced garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Teriyaki Sauce:
- 1/4 cup packed light brown sugar
- 2 tablespoons hoisin sauce (or GF tamari)
- 1 tablespoon soy sauce (or GF tamari)
- 1/2 tablespoon toasted sesame oil
- 1 medium minced garlic clove
- 1/2 teaspoon fresh ginger, grated (or 1/8 teaspoon ground ginger)
- For serving:
- Cooked rice
- Chopped chives and sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup.
- In a large bowl, gently combine all meatball ingredients (ground turkey, Panko bread crumbs, minced onion, egg, milk, grated ginger, minced garlic, salt, and pepper) until just mixed. Be careful not to overmix, as this can lead to tough meatballs. If the mixture appears too dry, add milk or water, one tablespoon at a time, until moist.
- Form the meat mixture into 1 1/4 to 1 1/2-inch balls and arrange them on the prepared baking sheet.
- Bake for 13-18 minutes, or until the meatballs are cooked through and the juices run clear (internal temperature of 165°F / 74°C).
- While the meatballs are baking, prepare the teriyaki sauce: In a small saucepan, combine the brown sugar, hoisin sauce, soy sauce, sesame oil, minced garlic, and grated ginger.
- Simmer the sauce over medium-low heat for 3-5 minutes, stirring frequently, until it slightly thickens.
- Once the meatballs are cooked, transfer them to a mixing bowl. Drizzle the warm teriyaki sauce over the meatballs and gently toss to coat them completely.
- Serve the teriyaki meatballs hot over a bed of cooked rice, garnished with chopped chives and sesame seeds, if desired.
Notes
- Use gluten-free tamari instead of soy sauce and hoisin for a gluten-free version.
- Do not overmix the meatball mixture to avoid tough texture.
- Ensure meatballs reach 165°F internal temperature for safety.
- Adjust sauce sweetness by varying brown sugar amount.
