Turkey Teriyaki Meatballs

For a deliciously healthy weeknight winner, these Turkey Teriyaki Meatballs are an absolute ‘must make’ – get them on the table in just 25 minutes!

Packed with lean turkey mince and smothered in a sweet and savoury homemade teriyaki glaze, these juicy meatballs are always a hit (especially with fussy eaters who usually turn their noses up at healthy options!).

Turkey mince is such a fantastic protein choice and works beautifully in so many family-friendly recipes, like my popular healthy turkey burgers, hidden veggie turkey bolognese, or my crowd-pleasing baked turkey and herb meatballs.

Also featuring lean mince but with exciting international flavours, try my Asian-style chicken lettuce cups or my Mediterranean turkey koftas with tzatziki.

All of these are perfect for meal prep too, so they’re brilliant when you need to stock up on quick, nutritious and kid-approved meals.

Why You’re Going To Love This Recipe

These sticky, sweet teriyaki-glazed bites can be served as party food, or with fluffy rice and steamed vegetables for a complete and healthy family meal.

Perfect finger food with hidden nutrition – brilliant for baby-led weaning and toddlers who love to eat with their hands.

They taste amazing hot or cold – turkey teriyaki meatballs are perfect to pack in lunch boxes or take along on family picnics – just don’t forget the extra sauce for dipping!

Loaded with lean protein and flavour, these meatballs are a clever way to get everyone eating a healthy, protein-rich meal without any complaints.

Budget-friendly and freezer-friendly – the ingredients won’t break the bank, and this recipe makes a generous batch, so you can freeze some to have on hand for quick snacks, busy weeknight dinners or toddler meals.

Baked not fried – these get beautifully golden and crispy in the oven without any of the mess or extra oil from frying.

What You Need

With a gorgeous sweet and savoury teriyaki glaze coating tender turkey meatballs, this recipe is such a delicious change from traditional beef meatballs.

Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!

Turkey mince – lean, affordable and so much healthier than beef, but every bit as tasty when seasoned properly.

Panko breadcrumbs – these Japanese-style crumbs create the perfect texture and help keep the meatballs lovely and moist.

Fresh aromatics – ginger, garlic and green onions add incredible flavour depth.

Egg – works with the breadcrumbs to bind everything together perfectly.

Sesame oil – just a little adds that authentic Asian flavour.

For the teriyaki sauce – brown sugar, soy sauce, hoisin sauce, plus more ginger and garlic for that perfect sweet-savoury balance.

Equipment Required

These flavour-packed meatballs couldn’t be simpler to make!

A large mixing bowl and a grater for the aromatics.

A rimmed baking tray and some baking paper.

A small saucepan for the teriyaki sauce.

Step By Step Instructions

Even the pickiest eaters in your family will be asking for seconds with these irresistible meatballs… just make sure you’ve got plenty of that gorgeous teriyaki sauce ready for extra drizzling!

Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!

Step 1 – Prep and Preheat

Line your baking tray with baking paper and preheat the oven to 200°C (400°F).

Step 2 – Mix the Meatball Mixture

In a large bowl, gently combine the turkey mince, breadcrumbs, chopped green onions, egg, grated ginger, garlic, sesame oil, salt and pepper. Mix just until combined – don’t overwork the mixture or the meatballs will be tough.

Step 3 – Shape and Bake

Using slightly wet hands, roll the mixture into walnut-sized balls and place on your prepared baking tray. Bake for 13-18 minutes until golden and cooked through (the internal temperature should reach 75°C/165°F).

Step 4 – Make the Teriyaki Sauce

While the meatballs bake, combine all sauce ingredients in a small saucepan and simmer for 3-5 minutes, stirring frequently, until slightly thickened.

Step 5 – Toss and Serve

Transfer the hot meatballs to a serving bowl, pour over the warm teriyaki sauce and gently toss to coat. Serve immediately!

Expert Tips

Keep these turkey teriyaki meatballs on high rotation for super simple family meals and crowd-pleasing party food!

Use slightly wet hands when rolling the meatballs to prevent the mixture sticking to your fingers.

Don’t overmix the meat mixture – this will make the meatballs tough rather than tender.

Make them any size you like – smaller bite-sized ones for appetisers, or larger ones for main meals.

Double the batch if you want to freeze some for later – they reheat beautifully from frozen.

Store – keep any leftover cooked meatballs in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving hot, or enjoy them cold.

Freezing uncooked meatballs – place on a baking tray lined with baking paper to freeze individually, then transfer to freezer bags. Freeze for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

Freezing cooked meatballs – freeze in airtight containers for up to 3 months. Defrost in the fridge overnight before reheating, or reheat directly from frozen until piping hot throughout.

FAQs

What do you serve turkey teriyaki meatballs with?
These versatile meatballs work brilliantly as finger food with toothpicks for parties, or serve them over steamed rice with vegetables for a complete meal. They’re also delicious in wraps or with noodles!

Can I use a different type of mince?
Absolutely! Chicken mince works beautifully, or you could use lean beef or pork mince instead.

Can I make the sauce ahead of time?
Yes! The teriyaki sauce keeps well in the fridge for up to a week and can be gently reheated when needed.

Turkey Teriyaki Meatballs

For a healthy and delicious weeknight dinner, these turkey teriyaki meatballs are a family favourite – ready in just 25 minutes!

Course: Dinner, Lunch
Cuisine: Asian-inspired
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people (makes about 28 meatballs)
Calories: 182kcal per serving

Ingredients

For the Meatballs:

500g lean turkey mince
45g (¾ cup) panko breadcrumbs
4 green onions, finely chopped
1 large egg
1 tsp fresh ginger, grated
2 garlic cloves, minced
2 tsp sesame oil
½ tsp salt
¼ tsp black pepper

For the Teriyaki Sauce:

60g (¼ cup) brown sugar
2 tbsp hoisin sauce
1 tbsp soy sauce
½ tbsp sesame oil
1 garlic clove, minced
½ tsp fresh ginger, grated

To serve:

Sesame seeds and extra green onions for garnish
Steamed rice

Instructions

Prep and Preheat – Line a large baking tray with baking paper and preheat oven to 200°C (400°F).
Mix the Meatballs – In a large bowl, gently combine turkey mince, breadcrumbs, green onions, egg, ginger, garlic, sesame oil, salt and pepper. Mix just until combined – don’t overmix.
Shape and Bake – With slightly wet hands, roll mixture into walnut-sized balls and place on prepared tray. Bake for 13-18 minutes until golden and cooked through (internal temperature 75°C/165°F).
Make the Sauce – While meatballs bake, combine all sauce ingredients in a small saucepan. Simmer for 3-5 minutes, stirring frequently, until slightly thickened.
Combine and Serve – Transfer hot meatballs to a serving bowl, pour over warm teriyaki sauce and gently toss to coat. Garnish with sesame seeds and green onions. Serve immediately over rice.

Recipe Notes & Tips

Use wet hands when rolling meatballs to prevent sticking.
Don’t overmix the meat mixture to keep meatballs tender.
Size flexibility – make them bite-sized for parties or larger for main meals.
Make ahead – double the recipe and freeze half for busy nights.
Storage – refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Reheating – warm gently in the oven, air fryer, or microwave until heated through.