If you like meat balls, foods with Asian flavors, quick family dinners, or you are just plain hungry – I think you will really enjoy these easy teriyaki turkey meatballs.
I can’t believe we are more than halfway through September. Today is the first wet day we have seen in weeks. If it wasn’t for the earlier sunsets I would guess we were still fully ensconced in July. These turkey meatballs have saved my butt several times during this busy summer. Even the baby likes them, the ground meat is easy for him to eat with only a few teeth.
To simplify life for Mr. Second Helpings while I am away for an upcoming conference I made another big batch of teriyaki turkey meatballs. Teriyaki meatballs have the same flavors we love when we go out for teriyaki chicken – soy, ginger, green onion, and spice, but for way less money, effort, and time. I always make double the recipe then put half in the freezer before cooking so they are ready to go for another meal. It doesn’t take any extra time to make a double batch.
- 20 oz lean ground turkey
- ¼ cup teriyaki sauce (make your own – see below)
- ½ teaspoon five spice
- ½ cup minced green onion, 2-3 onions white and green parts
- 1 teaspoon grated ginger root
- Preheat oven to 425. Line a baking sheet with parchment paper.
- In a large bowl: Use a fork (or your hands) to fold the ingredients together. Mix just enough to combine, over mixing makes the texture go mushy.
- Use a scale to portion the meat into 1.5 ounce (1½ inch) balls. Form them with a gentle hand so they hold together but are not tightly packed.
- Evenly space them on your prepared baking sheet and bake in the center of your preheated oven for 20 minutes or until they are cooked through with toasty brown tops. The internal temperature should be 165 degrees with no pink in the centers.