Ingredients
Scale
For the Meatballs:
- 1 pound ground turkey
- 1/3 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 green onions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Teriyaki Glaze:
- 1/2 cup soy sauce
- 1/4 cup water
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For Serving:
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced
- Steamed white or brown rice
Instructions
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
