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Teriyaki Meatballs has to be my go to recipe for a quick, delicious and high protein dinner. This dish pairs well with most sides, and will have dinner ready within 20 minutes.
What Is Needed To Make Teriyaki Meatballs
- Ground Turkey- Ground Turkey is used to make the meatballs in this recipe, but of course you can use ground beef, sausage or even ground chicken to make your meatballs. Of course, cook time will vary depending on the kind of meat you choose.
- Breadcrumbs- Breadcrumbs acts as a filler in these meatballs and traps the juices, which keeps them moist.
- Egg– Adding an egg to your meatballs is a very important step, as it is the binder agent. It holds everything together. Eggs also ensure that the meatballs will stay moist as well and helps with the texture.
- Milk– Milk adds moisture to the meatballs which is very important. Dry meatballs are a no no.
- Seasonings & Herbs- It is very important to season your meatballs. I used basil, oregano, salt, red pepper flakes and a little all purpose seasoning.
- Vegetables- I sautéed a small onion and 3 cloves of garlic and added to my meatball mix. This will add tons of flavor to the meatballs.
- Teriyaki Sauce- Of course we cannot forget the Teriyaki Sauce. I made a quick teriyaki sauce by combining water, soy sauce, brown sugar, sesame oil, rice vinegar and honey. Then I added a little cornstarch slurry to thicken my Teriyaki Sauce.
- Olive Oil- Olive oil is needed to sear the meatballs. Any cooking oil will work here.
- Parmesan Cheese– Parmesan adds a tons of flavor to the meatballs. This ingredient is optional.
HOW TO MAKE TERIYAKI MEATBALLS
- Sauté garlic and onion until translucent.
- Add ground turkey and all the other ingredients, followed by cooked onion and garlic to a large bowl.
- Mix well until fully combined and make meatballs. I make my meatballs around the size of a golf ball.
- Sear meatballs in large skillet on all sides until brown, for around 15 minutes. Do more than one batch if your pan is not large enough.
- Combine all the ingredients for the teriyaki sauce (except cornstarch) to a bowl and mix together while meatballs are still cooking.
- Remove meatballs and set to the side.
- Remove excess oil from pan and pour sauce in over medium flame.
- Bring sauce to a simmer and then add meatballs.
- Cook for 7-10 minutes, flipping and basting occasionally.
HOW TO KEEP MEATBALLS MOIST
There are a few steps to follow to keep your meatballs moist. These include:
- Using Breadcrumbs– Breadcrumbs not only act as a filler in meatballs, but it also prevents meatballs from drying out. It locks the moisture in leaving you with a tender and juicy meatball.
It is very important to use the right amount of breadcrumbs, as using too much can cause the opposite.
There are a variety of filler options to use when making meatballs. I normally stick with Italian or Panko Breadcrumbs.
You can also use crackers, a slice of bread, oats or almond flour. - Add a little Milk- This will also help in keeping your meatballs moist. Milk also adds a little extra flavor.
Any milk will work here, sometimes I even use a splash of heavy cream for a richer taste. - Egg- Egg not only acts as a binder, but it also adds a little moisture to the meatballs.
- Don’t Overcook Your Meatballs- It is very important to not overcook your meatballs. This will of course leave you with a dry and rubbery texture that no one will enjoy.
If using ground beef instead of Turkey, then cook time will be longer.
Ground Turkey takes a shorter time to cook, but also dries out really quickly; so it’s important to keep an eye on your meatballs.
Watch the Video Tutorial on How to Make These Teriyaki Meatballs
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Teriyaki Meatball Recipe
Teriyaki Meatballs are so delicious. Cooked with a perfect sear and smothered in a thick and flavorful sauce. This recipe will leave you with a yummy dinner within 20 minutes that everyone will enjoy.
Ingredients
- 3 lbs ground turkey
- small onion (finely chopped)
- 3 cloves garlic (finely mined)
- 4 tbsp bread crumbs
- 1/4 cup milk
- 1 egg
- 1 tsp fresh parsley
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp red pepper flakes
- 2 tbsp oil
- 3 sprigs fresh thyme
- 2 tbsp parmesan cheese
- 1 tbsp all purpose seasoning
- 2 tsp ground ginger or gigner paste
For Sauce
- 1/2 cup water
- 1/2 cup soy sauce
- 4 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp rice vinegar (optional)
- 1 tbsp honey
- 1 tbsp cornstarch slurry
Instructions
- Sauté onion and garlic until translucent and set aside to cool for a little.
- Add turkey to a large bowl along with the cooked onion and garlic and all the seasonings.
- Mix together until fully combined.
- Form meatballs (try to keep them around the same size for even cook).
- Once oil is hot, add meatballs individually, ensuring that there is space between each.
- Pan fry for around 15 mins until brown. (5 minutes per side)
- While meatballs are cooking, add all the ingredients for teriyaki sauce to a bowl and mix well.
- Once meatballs are seared remove and set aside and add sauce to skillet on low flame.
- Bring sauce to a simmer for around 4 minutes, then add cornstarch slurry if sauce isn't thick enough. (make cornstarch slurry by adding 1 tsp of cornstarch and 2 tbsp water to a small bowl and mix together).Slowly add slurry while mixing, and ensure that flame isn't too high
- Add meatballs to sauce and cook covered for 5 minutes, ensure to flip meatballs and baste in sauce.
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