Teriyaki turkey meat balls

November 16, 2012 § Leave a comment

Mmm, I just made these tonight, but with turkey instead of pork.  Very good.  Will provide more details later!




  • 1 pound ground turkey
  • 1 egg
  • 1/2 c bread crumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger, grated  (cheat, I used that pureed stuff that comes in a tube)
  • 1/2 tsp soy sauce
  • 2 green onions
  • 1/4 tsp black pepper

Teriyaki sauce

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 Tbsp sesame oil
  • 1 Tbps rice vinegar (I admittedly didn’t have this, so used regular white vinegar, and it was fine)
  • 2 inches fresh ginger, grated
  • 2 Tbsp cornstarch (essential!)
  • 1 Tbsp sesame seeds



Turn oven to 350 degrees F.  Line  a cookie tray with tinfoil, and lightly oil the tinfoil (use Pam if you want).  Using your hands, mix all the meatball ingredients together in a large bowl.  Roll them in to one-inch meatballs.  Place them on the lined tray and bake for about 25-30 minutes.  I sacrificed one meatball to check done-ness since I have a wonky oven.  Remember, nothing is worse than dry turkey – I’d err on the side of underdone since once you take them out of the oven they’ll keep cooking a bit anyway.

Teriyaki sauce

Dump everything EXCEPT the cornstarch and sesame seeds in a pot over medium heat and stir until sugar is dissolved.  Make a slurry with the cornstarch and a small amount of water (enough to wet the cornstarch and get it to a smooth consistency before you add to the sauce so it doesn’t create lumps when you add it in).  Add the cornstarch slurry to the sauce and stir.  Be amazed at its magical sauce-thickening powers.  When it’s thickened, chuck in the sesame seeds, stir, and take off the heat.

When the meatballs are done, chuck them in the pot with the sauce and stir to coat.  Enjoy them over the rice that you cooked, that I didn’t provide instructions for, because you should all know how to do that by now (top tip: buy a rice cooker for pete’s sake).  If you’re feeling fancy, sprinkle some sliced green onion on top.  Delicious!

Serving size note: the original recipe suggests that this is enough meatballs for 6 people.  It probably should be, if we all practiced rigid portion control, but I think I’ll get 5 servings (I made 26 meatballs).  It would probably only feed 4 if people were being a bit greedy (or they’re men).

Calorie note: because I’m feigning interest in my health now, I estimate (using a variety of calorie counters online) that a serving of 1/5 the meatball recipe (I don’t know how big you’ll make your meatballs – if you get 26 like I did, then this would be 5) plus one cup of cooked long grain white rice runs about 560 calories.


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