These Teriyaki Turkey Meatballs are such a an easy meal prep or family meal! This recipe makes a lot so feel free to half this recipe if you don’t want that much! These meatballs are served with a super easy & delicious homemade teriyaki sauce. Serve these meatballs over your favorite type of rice with sides/veggies of choice!
This recipe makes approximately 52 meatballs. The macros are per meatball so adjust to however many you have! Be sure to check out my Spinach & Feta Turkey Meatballs as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For The Meatballs
- Ground Turkey– I used 3 pounds of 90% lean ground turkey.
- Almond Flour – 1/4 cup of almond flour. I used the Organic Almond Flour by the brand Prozis. You can use the code “KATIE10” for 10% off on their site!
- Egg – 1 large egg.
- Green Onions – 2 green onions, sliced thinly.
- Coconut Aminos – 1 tablespoon. You can also use low sodium soy sauce.
- Black Pepper – 1/2 teaspoon.
- Red Pepper Flakes – Optional if you want some heat.
- Ground Ginger – 1/2 teaspoon.
For the Sauce:
- Coconut Aminos – 1/2 cup coconut aminos or low sodium soy sauce
- Sesame Oil – 1 tbsp. sesame seed oil.
- Rice Vinegar – 1 tbsp. rice vinegar.
- Ground Ginger – 1/2 tsp ground ginger.
- Garlic – 1 tsp minced garlic.
- Garlic Powder – 1/2 tsp. garlic powder
- Pepper – 1/2 tsp black pepper
- Maple Syrup – 2 tbsp. sugar free maple syrup or honey
How To Make Them
- In a large bowl, stir together all meatball ingredients. Mix until fully incorporated.
- Use a small cookie scoop to scoop 1-inch balls. Line them onto a large foil lined baking sheet. Chill in the fridge for 10 minutes or so to firm up.
- Meanwhile, make your sauce by whisking together all of the sauce ingredients. Set aside.
- Heat up a large wok over medium/high heat (mine is a 14″ HexClad wok).
- Heat up 1 tbsp. of sesame oil or olive oil. Add the meatballs and cook on all sides until fully cooked, about 10 minutes. I had to do two separate batches.
- Pour the sauce over the meatballs and simmer for 8-10 minutes. Add 1 tbsp. cornstarch mixed with + 1 tbsp. water to the pan for a thicker sauce.
- Serve over rice or with sides of choice. Enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
How To Choose Good Honey
People associate honey as being unhealthy but if you get the right kind it is actually very good and nutritious for you! You can use honey or a sugar free maple syrup as your sweetener in your sauce for the meatballs.
- Get Raw Honey – Raw honey is honey that is free from any sort of tampering, processing, or heating. It is honey just how the bees make it. If honey goes through any sort of treatment it loses nutrients.
- Look for the word “unfiltered” – If honey goes through the pasteurization process, it often gets filtered. This eliminates all of those natural nutrients in honey!!
- Packaging matters – Try to get honey that is in a glass jar. It will last way longer and not be exposed to any harsh chemicals.
- Get Locally Sourced Honey – I buy my honey from other countries because it is locally sourced. Local bees make local honey so the pollen they collect and bring back to their hives are all sourced from local plants. Consuming honey that has these pollens can actually help combat stubborn allergies!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Teriyaki Turkey Meatballs
These Teriyaki Turkey Meatballs are such a an easy meal prep or family meal! This recipe makes a lot so feel free to half this recipe if you don't want that much! These meatballs are served with a super easy & delicious homemade teriyaki sauce. Serve these meatballs over your favorite type of rice with sides/veggies of choice!
Ingredients
For The Meatballs
For the Sauce
Instructions
-
In a large bowl, stir together all meatball ingredients. Mix until fully incorporated.
-
Use a small cookie scoop to scoop 1-inch balls. Line them onto a large foil lined baking sheet. Chill in the fridge for 10 minutes or so to firm up.
-
Meanwhile, make your sauce by whisking together all of the sauce ingredients. Set aside.
-
Heat up a large wok over medium/high heat (mine is a 14″ HexClad wok ).
-
Heat up 1 tbsp. of sesame oil or olive oil. Add the meatballs and cook on all sides until fully cooked, about 10 minutes. I had to do two separate batches.
-
Pour the sauce over the meatballs and simmer for 8-10 minutes. Add 1 tbsp. cornstarch mixed with + 1 tbsp. water to the pan for a thicker sauce.
-
Serve over rice or with sides of choice. Enjoy!
Serving Size 1 meatball
Servings 52
- Amount Per Serving
- Calories 46kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.6g3%
- Cholesterol 22.2mg8%
- Sodium 23.1mg1%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
This recipe make 52 meatballs.
Please note that my nutrition label is approximate and can have slight rounding.
