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- 1 lb ground turkey - 1/4 cup panko breadcrumbs - 1/4 cup green onions, chopped - 1 egg, beaten - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup teriyaki sauce - 1 tablespoon sesame oil - 2 cups cooked rice - 1 cup broccoli florets - 1/2 cup bell pepper, sliced - 1 tablespoon vegetable oil - Sesame seeds for garnish When I create teriyaki turkey meatballs, I start with ground turkey. It’s lean and tasty. I add panko breadcrumbs to give the meatballs a nice texture. Chopped green onions add a fresh crunch. A beaten egg helps bind everything together. I always include minced garlic and grated ginger for flavor. Teriyaki sauce is key for that sweet and savory taste. Sesame oil brings a rich nuttiness. Next, I prepare my base: cooked rice. It absorbs the sauce and balances the meal. I use broccoli florets and sliced bell pepper for color and nutrition. A little vegetable oil helps cook the veggies perfectly. Finally, sesame seeds make a great garnish. - Extra teriyaki sauce for drizzling - Optional garnishes (extra green onions, lime wedges) For serving, I like to drizzle extra teriyaki sauce over the bowls. It adds more flavor. Optional garnishes include more green onions for freshness and lime wedges for a zesty kick. These small touches make a big difference in taste and presentation. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a large bowl, mix together: - 1 lb ground turkey - 1/4 cup panko breadcrumbs - 1/4 cup chopped green onions - 1 beaten egg - 2 cloves minced garlic - 1 tablespoon grated fresh ginger - 1/4 cup teriyaki sauce - Combine all the ingredients until just mixed. Be careful not to overmix. - Use your hands to shape the mixture into small meatballs, about 1-1.5 inches wide. Place them on the baking sheet. - Bake the meatballs for about 20 minutes, or until they are fully cooked and lightly browned. - For more flavor, brush the meatballs with teriyaki sauce halfway through baking. - While the meatballs bake, heat 1 tablespoon of vegetable oil in a pan over medium heat. - Add 1 cup of broccoli florets and 1/2 cup of sliced bell pepper to the pan. - Sauté the vegetables for 5-7 minutes until they are tender but still crisp. - In serving bowls, start with a generous portion of 2 cups of cooked rice. - Top the rice with the sautéed vegetables and meatballs. - Drizzle additional teriyaki sauce on top and sprinkle sesame seeds for garnish. Add extra green onions if you like. To make great meatballs, timing and heat are key. Bake them at 400°F for about 20 minutes. This cooks them through while keeping them juicy. Halfway through, brush on more teriyaki sauce for extra flavor. If your meatballs are bigger, add a few extra minutes to the bake time. You can also mix in spices like black pepper or a pinch of red pepper flakes for a kick. Serve your meatballs over fluffy rice. Broccoli and bell peppers add color and crunch. For a fun twist, use chopsticks for serving. You can even add lime wedges for a zesty kick. If you want to impress, stack the meatballs high and drizzle with teriyaki sauce. It makes the dish look fancy and taste great. Want to cut some calories? Use lean ground turkey or swap in chicken. For breadcrumbs, choose whole wheat or gluten-free options. You can also make your own teriyaki sauce using low-sodium soy sauce. This way, you control the salt and sugar. Making these small changes keeps the dish healthy without losing taste. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavors of the meatballs significantly. Always opt for fresh over powdered versions when possible. Don’t Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs. Customize Your Veggies: Feel free to swap in your favorite vegetables for the sauté. Carrots, snap peas, or zucchini can add different textures and flavors. Make Ahead: These meatballs can be made ahead of time and frozen. Just bake them, let them cool, and store in an airtight container for up to three months. {{image_2}} You can use chicken instead of turkey for meatballs. Chicken gives a lighter taste. Ground beef is another option. It adds a rich flavor to your dish. If you prefer a plant-based choice, try using lentils or chickpeas. These options work great in meatballs too. Adjust the baking time as needed. You can make your own teriyaki sauce. Combine soy sauce, brown sugar, garlic, and ginger in a pan. Cook until it thickens. This gives you control over the flavor. You can also try hoisin sauce for a sweet twist. Barbecue sauce adds a smoky flavor, perfect for meatballs. Feel free to change the vegetables you sauté. Carrots, snap peas, or zucchini also taste great. Use seasonal veggies for the best flavor. For example, spring brings fresh asparagus, while fall offers butternut squash. Mix and match to keep your meal exciting! You can store leftover meatballs in an airtight container. This helps keep them fresh. Place them in the fridge within two hours of cooking. They will last for three to four days. If you want to keep them longer, freeze them. To reheat the meatballs, use the oven or microwave. For the oven, set it to 350°F (175°C). Place the meatballs on a baking tray. Heat for about 10 minutes. This way, they stay moist and warm. If using the microwave, cover them with a damp paper towel. Heat in short bursts to avoid drying out. 1. Prepare the Meatballs: After cooking, let the meatballs cool down. 2. Pack Them: Place them in a single layer on a baking sheet. Freeze them for one hour. This prevents them from sticking together. 3. Transfer to Containers: Move the frozen meatballs to freezer bags. Remove as much air as possible before sealing. 4. Label and Store: Write the date on the bags. Store them in the freezer for up to three months. To thaw, place the meatballs in the fridge overnight. Heat them in the oven or microwave as mentioned above. Enjoy your meal anytime! Teriyaki turkey meatballs last about 3 to 4 days in the fridge. Store them in an airtight container. Make sure they cool down before sealing to keep them fresh. Check for any changes in smell or color before eating. Yes, you can make teriyaki turkey meatballs ahead of time. Prepare them and store them in the fridge. You can also freeze them for up to 3 months. Just thaw them in the fridge overnight before cooking or reheating. You can substitute ground turkey with ground chicken or ground beef. For a plant-based option, try lentils or chickpeas. Just make sure the cooking times may vary slightly with different meats. Most teriyaki sauces contain soy sauce, which has gluten. However, you can find gluten-free teriyaki sauces made with tamari. Always check the label to be sure. Yes, you can use fresh vegetables instead of frozen. Fresh broccoli and bell peppers will taste great. Just make sure to sauté them until they are tender-crisp for the best texture. In this blog post, we explored how to make teriyaki turkey meatballs. We highlighted the essential ingredients like ground turkey, panko, and teriyaki sauce. You learned the step-by-step cooking process and helpful tips to perfect your dish. Additionally, we discussed variations and storage tips for leftovers. With these insights, you can create a flavorful meal that suits your taste. Enjoy cooking and share your tasty results!

Teriyaki Turkey Meatball Bowls

Delicious turkey meatballs in teriyaki sauce served over rice with sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 lb ground turkey
  • 0.25 cup panko breadcrumbs
  • 0.25 cup green onions, chopped
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 0.25 cup teriyaki sauce (plus more for drizzling)
  • 1 tablespoon sesame oil
  • 2 cups cooked rice (white or brown)
  • 1 cup broccoli florets
  • 0.5 cup bell pepper, sliced
  • 1 tablespoon vegetable oil
  • to taste sesame seeds for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine ground turkey, panko breadcrumbs, chopped green onions, beaten egg, minced garlic, grated ginger, and 1/4 cup teriyaki sauce. Mix until just combined.
  • Using your hands, shape the mixture into small meatballs (about 1-1.5 inches in diameter) and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through and lightly browned. You can brush them with additional teriyaki sauce halfway through baking for extra flavor.
  • While the meatballs are baking, heat vegetable oil in a pan over medium heat. Add broccoli and bell pepper, and sauté for 5-7 minutes until they are tender-crisp.
  • In serving bowls, add a generous portion of cooked rice. Top with sautéed vegetables and meatballs.
  • Drizzle with extra teriyaki sauce and sprinkle sesame seeds on top for garnish. Add extra green onion if desired.

Notes

Serve the meatball bowls with chopsticks and a lime wedge on the side for a fresh contrast.
Keyword meatballs, rice, teriyaki, turkey, vegetables