Prepare to fall in love with how easy and utterly delicious this Teriyaki Meatballs Recipe is! Tender turkey meatballs, infused with ginger and garlic, get tossed in a glossy, homemade teriyaki sauce that’s both sweet and savory. Whether you’re looking for a weeknight family dinner or something to impress friends, this recipe brings bold flavor and comforting vibes in every bite. It’s a crowd-pleaser that disappears fast, making it a new favorite in your rotation.

Teriyaki Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Let me walk you through these simple ingredients, because each one plays a vital role in making the Teriyaki Meatballs Recipe shine. From lean ground turkey to zingy ginger, every component builds flavor, texture, and irresistible aroma.

Lean ground turkey: Keeps the meatballs light yet juicy, allowing all those tasty Asian-inspired flavors to shine.
Panko bread crumbs (or gluten-free crumbs): Adds body and a tender bite, helping bind the mixture without making it dense.
Green onion, finely chopped: Gives fresh flavor and color flecks throughout the meatballs.
Large egg: Holds the mixture together and keeps the meatballs moist.
Freshly grated ginger (or ground ginger): Brings zesty brightness and warmth that’s so essential to teriyaki.
Garlic clove, pressed or grated: Deepens the savory aroma and pairs perfectly with ginger.
Toasted sesame oil: Adds rich, nutty undertones to both the meatballs and the sauce.
Fine sea salt: Enhances all the other flavors—you really notice if you skip this!
Ground black pepper: Adds a gentle kick and rounds out the seasoning.
Light brown sugar, lightly packed: Forms the base of the signature sweet teriyaki glaze.
Hoisin sauce (or gluten-free hoisin): Delivers salty depth and a little tang, making the sauce shine.
Soy sauce (or gluten-free tamari): Essential savory umami—don’t go without it!
Toasted sesame oil (for sauce): Echoes the flavor in the meatballs for a cohesive taste experience.
Garlic clove, minced (for sauce): Extra aromatic punch as the glaze simmers.
Fresh ginger (or ground ginger, for sauce): Layers zingy, aromatic notes within the sauce itself.
Sesame seeds and green onion (for garnish): A finishing touch that looks beautiful and adds crunch and freshness.

How to Make Teriyaki Meatballs Recipe

Step 1: Prepare the Oven and Baking Sheet

Start by lining a 17×12-inch rimmed baking sheet with parchment paper or foil. This little bit of prep ensures your meatballs won’t stick and makes cleanup a breeze. Preheat your oven to 400˚F so it’s hot and ready by the time your meatballs are shaped. Trust me, a hot oven makes for the juiciest, browned meatballs.

Step 2: Make the Meatball Mixture

In a large bowl, add your ground turkey, panko bread crumbs, green onion, egg, ginger, garlic, sesame oil, salt, and black pepper. Mix gently—just enough to combine everything. Overmixing can make the meatballs tough, so use your hands or a spoon and stop as soon as it all comes together. If the mixture seems too crumbly, add a tablespoon or two of milk or water for a little moisture boost.

Step 3: Shape the Meatballs

Roll the mixture into 1¼ to 1½-inch meatballs—think about the size of a ping-pong ball. Place them evenly on your prepared baking sheet, leaving a bit of space so they can brown beautifully. You should get about 20 to 22 meatballs, perfect for sharing or meal-prepping ahead.

Step 4: Bake the Meatballs

Slide your tray into the oven and bake for 13 to 18 minutes. You’ll know they’re ready when their juices run clear and an instant-read thermometer hits 165˚F at the center of a meatball. While they bake, your kitchen will begin to smell amazing—a sign that something delicious is on the way!

Step 5: Make the Teriyaki Sauce

While the meatballs are baking, combine brown sugar, hoisin sauce, soy sauce, sesame oil, minced garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir often for 3 to 5 minutes, allowing the sauce to get just a bit syrupy. This fresh homemade sauce is leagues better (and less salty) than anything that comes in a bottle.

Step 6: Toss and Serve

Transfer the piping-hot meatballs to a large serving bowl, pour the luscious teriyaki sauce over top, and toss ever so gently to coat each one evenly. Finish with a scatter of sesame seeds and a sprinkle of sliced green onions. Now your Teriyaki Meatballs Recipe is ready for its star turn—serve over fluffy jasmine rice or your favorite noodles for a truly satisfying meal.

How to Serve Teriyaki Meatballs Recipe

Garnishes

For a picture-perfect finish, sprinkle the meatballs with a mix of toasted sesame seeds and thinly sliced green onions. The seeds add a gentle nutty crunch, while the green onions bring a bright pop of color and freshness to every bite.

Side Dishes

These meatballs are right at home on a bed of white or brown rice, but they’re also fantastic with soba or udon noodles for a twist. Steamed broccoli, snap peas, or a quick carrot slaw round out the meal with color and crunch—making sure every bite feels as balanced as it is delicious.

Creative Ways to Present

If you’re entertaining, try skewering the meatballs with cocktail sticks for an irresistible party appetizer. Or build rice bowls with rice, quick-pickled veggies, and a drizzle of extra sauce. For next-day lunches, wrap several Teriyaki Meatballs Recipe inside a lettuce leaf for a fresh, hand-held bite.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rarity!), store the Teriyaki Meatballs Recipe in an airtight container in the refrigerator for up to 4 days. The sauce helps keep the meatballs moist and full of flavor even after reheating.

Freezing

These meatballs freeze beautifully. Let them cool completely, then freeze in a single layer on a tray before transferring to a freezer bag or airtight container. They’ll keep for up to 2 months. Store the sauce separately (or pour it right over before freezing), and you’ll have a quick meal ready whenever you need it.

Reheating

For best results, reheat the Teriyaki Meatballs Recipe gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. You can also microwave in short bursts, stirring in between. Either way, they stay saucy and tender, just like the first time.

FAQs

Can I use ground chicken or beef instead of turkey?

Absolutely! Ground chicken works beautifully as a substitute—it’s just as tender and mild. Ground beef gives a richer, slightly heartier flavor. Just keep an eye on bake times, since fattier meats may take a minute or two longer to cook through.

Is this Teriyaki Meatballs Recipe gluten-free?

You can make it gluten-free by using gluten-free bread crumbs, gluten-free hoisin sauce, and tamari instead of soy sauce. All of these swaps are easy to find at most major grocery stores.

Can the meatballs be pan-fried instead of baked?

Yes! If you prefer, cook the meatballs in a skillet with a tablespoon or two of oil, turning to brown each side. Just make sure they’re cooked through—about 10 minutes over medium heat. Baking is a bit less hands-on and keeps things lighter, though!

How do I keep meatballs moist?

The key is not to overmix the meat, and don’t skimp on the egg, panko, or a splash of liquid if needed. These ingredients help lock in moisture, making each bite of the Teriyaki Meatballs Recipe super tender.

Can I double this Teriyaki Meatballs Recipe for a party?

Definitely! Just use two baking sheets and rotate them halfway through baking. The sauce can easily be doubled as well—everyone will be coming back for seconds, so you won’t regret it.

Final Thoughts

If you’re seeking a dish that’s comforting, quick, and packs a punch of sweet-savory flavor, you simply have to give this Teriyaki Meatballs Recipe a try. It’s become a staple in my kitchen, and I really hope it brings as much joy (and requests for seconds!) to your table as it does to mine.