Teriyaki Meatballs from Reynolds Wrap® recipe

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Ingredients

16 ounces lean ground turkey
½ cup panko bread crumbs
¼ cup finely chopped green onion
1 large egg
1 teaspoon freshly grated ginger
1 garlic clove, pressed
2 teaspoons sesame oil
Reynolds Wrap® Aluminum Foil
¼ cup light brown sugar, lightly packed
2 tablespoons hoisin sauce
1 tablespoon soy sauce
½ tablespoon sesame oil
1 medium garlic clove
½ teaspoon freshly grated ginger
Sesame seeds
Chopped green onion

Nutrition Info

303.1 calories
carbohydrate: 28.1 g
cholesterol: 128.7 mg
fat: 7.2 g
fiber: 0.6 g
protein: 33.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 494.9 mg
sugar: 15.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.

  2. Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.

  3. Roll into 1 1/4\" to 1 1/2\" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.

  4. Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.

  5. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

Recipe Yield

4 servings

Recipe Note

These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.

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