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Teriyaki Turkey Meatballs

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5 from 2 reviews

Make my Teriyaki Turkey Meatballs! One of our go-to weeknight dinners that’s gluten-free, made with homemade teriyaki glaze and a family favorite.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins

Yield: 4 1x

Ingredients

Scale

Meatballs:

  • 16 ounces ground turkey
  • 1/2 cup gluten-free breadcrumbs (or finely crushed up gluten-free crackers)
  • 1/4 cup onions, finely chopped
  • 1 large egg
  • 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 2 teaspoons sesame oil

Teriyaki sauce:

  • 1/3 cup coconut aminos (or use gluten-free soy sauce)
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 tablespoon tapioca flour (or corn starch)

For serving:

  • Basmati rice, quinoa or any veggies you’d like!

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or use a oven-safe cooling rack (I prefer this method)
  2. Combine meatball ingredients in a large bowl
  3. Mix well using clean hands (I usually wear meat handling gloves)
  4. Roll in 1 1/2″ meatballs and add to baking sheet
  5. Bake in oven for 10 to 12 minutes or until meat thermometer reads 170 degree F
  6. While meatballs bake, make the sauce by simmering the sauce ingredients together, stirring frequently until sauce is slightly thickened
  7. Transfer meatballs to a large bowl and drizzle with sauce and toss to combine
  8. Enjoy warm with desired sides!

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel

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