Teriyaki Meatballs
Ingredients
Teriyaki Sauce
-
1
cup
soy sauce
-
1
cup
granulated sugar
-
½
cup
water
-
¼
cup
mirin
-
1
tablespoon
fresh ginger
-
2
cloves
garlic
-
¼
teaspoon
red chili flakes
-
1
tablespoon
cornstarch
Meatballs
-
2
pounds
ground turkey
-
1
cup
bread crumbs or panko
-
⅔
cup
onion
-
½
cup
fresh parsley
-
2
large
eggs
-
3
cloves
garlic
-
2
teaspoons
Worcestershire sauce
-
½
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
¼
cup
olive oil
For Serving
-
to taste
cooked rice
-
to taste
steamed broccoli
-
to taste
thinly sliced scallions
-
to taste
sesame seeds
Instructions
- Make the teriyaki sauce by combining soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes in a saucepan. Bring to a boil, then simmer.
- Create a cornstarch slurry by removing some teriyaki sauce and whisking in cornstarch. Return to the saucepan and simmer until thickened.
- Preheat the oven to 400°F and prepare a baking sheet with foil and a wire rack.
- In a mixing bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. Mix well.
- Shape the mixture into 1-inch meatballs and arrange them on the wire rack. Brush with oil and bake for 10 minutes.
- Remove from the oven and brush with half the teriyaki sauce. Return to the oven and bake until sticky and cooked through.
- Serve the meatballs with cooked rice, steamed broccoli, and the remaining teriyaki sauce, garnished with scallions and sesame seeds.
Nutrition Facts (estimated)
Servings
7 servings
Calories
504
Total fat
21g
Total carbohydrates
49g
Total protein
32g
Sodium
2167mg
Cholesterol
149mg
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