There’s a reason these meatballs disappear faster than I can make them.

The combination of tender, ginger-spiked turkey with that sweet-savory glaze creates something that’s hard to stop eating.

The glaze caramelizes just enough to get sticky and glossy, and those sesame seeds aren’t just for looks—they add a subtle nutty crunch that makes each bite a little more interesting.

Why You’ll Love This Recipe

These meatballs work for so many occasions. They’re fancy enough for company but simple enough for Tuesday night.

The prep is straightforward—no fancy techniques or hard-to-find ingredients. Just mix, roll, cook, and glaze.

They’re lighter than beef meatballs but still satisfying, especially when you pile them over fluffy white rice to soak up all that teriyaki sauce.

Kids tend to love them (the sweet glaze helps), and they reheat beautifully for lunch the next day.

Ingredients

For the Meatballs:

1 lb ground turkey
1/3 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, finely chopped
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil

For the Teriyaki Glaze:

1/3 cup soy sauce
1/3 cup mirin (or substitute with 1/3 cup water + 1 tablespoon sugar)
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water

For Serving:

2 tablespoons sesame seeds, toasted
2 green onions, sliced
Cooked white rice

Instructions

Make the Meatballs:

In a large bowl, combine the ground turkey, panko, egg, garlic, ginger, green onions, soy sauce, salt, and pepper. Mix gently with your hands until just combined—don’t overwork it or the meatballs will be tough.

Roll the mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball). You should get about 20 meatballs.

Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if needed.

Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F). Transfer to a plate.

Make the Teriyaki Glaze:

In the same skillet, combine the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat.

Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens and becomes glossy.

Return the meatballs to the skillet and toss to coat in the glaze. Cook for another minute or two, turning the meatballs to ensure they’re well coated.

Serve:

Spoon the meatballs and extra sauce over bowls of steamed white rice. Sprinkle with toasted sesame seeds and sliced green onions.

Serve immediately while the glaze is still warm and glossy.