These Teriyaki Turkey Meatballs are a lighter, brighter twist on a classic comfort food. They feature juicy, seasoned turkey meatballs glazed in a sticky-sweet homemade teriyaki sauce. Perfect for a quick weeknight dinner or for impressing guests, this recipe is a fantastic alternative to takeout.
Love Teriyaki Turkey Meatballs? So do we! If you're into Dinner Ideas or curious about Drinks, you'll find plenty of inspiration below.
Why You’ll Love This Teriyaki Turkey Meatballs
Juicy & Flavorful: Simple tricks keep lean turkey moist and delicious.
Glossy Homemade Sauce: A quick, sticky-savory glaze made from pantry staples.
Incredibly Versatile: Serve over rice, in lettuce cups, or as party appetizers.
Meal Prep Friendly: Make ahead and reheat beautifully for easy meals.
Ingredients & Tools
For the Meatballs:
- 450 g ground turkey (a mix of dark and light meat is ideal)
- 1 large egg
- 50 g almond flour
- 2 tbsp tamari or coconut aminos
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 spring onions, finely sliced
For the Teriyaki Sauce:
- 80 ml tamari or coconut aminos
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1-2 tbsp powdered erythritol or allulose, to taste
- 1 tbsp sesame seeds, for garnish
- More spring onions, for garnish
Tools: A large mixing bowl, a baking sheet, a large skillet or non-stick pan with high sides.
Notes: Don’t skip the almond flour—it acts as a binder and keeps the meatballs tender. Fresh ginger and garlic provide superior flavor compared to powdered versions.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 24 g |
| Fat: | 18 g |
| Carbs: | 5 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t Overmix the Meatball Mixture. Use your hands and mix just until everything is combined. Overworking the meat can lead to tough, dense meatballs instead of light and tender ones.
- The Power of Fresh Aromatics. Freshly grated ginger and minced garlic are non-negotiable for the best flavor. The pre-minced stuff in jars just doesn’t provide the same bright, pungent kick that makes this dish sing.
- Choose Your Turkey Wisely. If you can find it, a ground turkey that includes some dark meat will give you a much juicier result. If you only have lean breast meat, that’s okay—just be extra careful not to overcook.
- Get Your Pan Nice and Hot. Before you add the meatballs, make sure your skillet is properly heated. A good sear locks in the juices and creates a beautiful brown crust, which is the foundation for a great texture.
How to Make Teriyaki Turkey Meatballs
Step 1: Combine the Meatball Ingredients. In your large mixing bowl, add the ground turkey, egg, almond flour, tamari, minced garlic, grated ginger, and most of your sliced spring onions (save a handful for garnish). Now, here’s the trick: use your hands to gently mix everything together. You just want it combined—the second you see no more streaks of almond flour, stop. Overmixing is the enemy of a tender meatball.
Step 2: Form the Meatballs. With lightly damp hands—this prevents sticking—roll the mixture into even-sized balls, about the size of a walnut. You should get around 18-20 meatballs. Lining them up on a plate or a clean section of your counter makes the next step a breeze. Consistency in size is key here so they all cook through at the same time.
Step 3: Sear to Perfection. Place your large skillet over medium-high heat and add a tablespoon of a neutral oil like avocado oil. Once the oil is shimmering, carefully add the meatballs in a single layer, making sure not to crowd the pan. You might need to do this in two batches. Sear them for about 2-3 minutes per side, until they have a lovely golden-brown crust. They don’t need to be cooked through yet—we’re just building flavor and color here.
Step 4: Whisk Together the Sauce. While the meatballs are browning, quickly whisk together all the teriyaki sauce ingredients in a medium bowl or a measuring jug. That’s the tamari, rice vinegar, sesame oil, fresh ginger, garlic, and your chosen sweetener. Give it a good whisk until the sweetener has dissolved and everything is beautifully emulsified.
Step 5: Simmer and Glaze. Once all the meatballs are seared, return them all to the skillet. Reduce the heat to medium-low and pour the teriyaki sauce over them. It will bubble and sizzle excitedly. Gently shake the pan to coat every meatball, then let them simmer for 8-10 minutes. You’ll notice the sauce will start to thicken and reduce, becoming glossy and sticky. Baste the meatballs occasionally with the sauce as they cook.
Step 6: The Final Touch. When the meatballs are cooked through (the internal temperature should reach 74°C / 165°F) and the sauce has thickened to a glaze that coats the back of a spoon, they’re done. Turn off the heat. Sprinkle with the reserved spring onions and a generous scattering of sesame seeds for that final, authentic touch.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs for up to 3 months.
- Reviving: Reheat gently in a skillet with a splash of water or sauce.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The ultimate low-carb base that soaks up every last drop of that incredible teriyaki glaze without weighing you down.
- Quick-Pickled Cucumber Salad — A sharp, crunchy, and refreshing side that cuts through the richness of the meatballs beautifully.
- Steamed Broccoli or Green Beans — Their simple, earthy flavor and vibrant green color make a perfect, healthy plate partner.
Drinks
- Iced Green Tea — Its slight bitterness and clean finish are a fantastic palate cleanser between bites of the savory-sweet meatballs.
- Dry Riesling or Pinot Gris — If you’re indulging, a slightly off-dry white wine complements the Asian-inspired flavors wonderfully.
- Sparkling Water with Lime — The bubbles and citrus zing are a simple, refreshing way to balance the meal.
Something Sweet
- Dark Chocolate & Almond Clusters — A few pieces of rich, low-sugar dark chocolate with nuts provide a satisfying, bittersweet end to the meal.
- Berry Chia Pudding — A light, creamy, and fruity dessert that feels indulgent but keeps things firmly in the low-carb lane.
- Grilled Peach Halves — When in season, a warm, caramelized peach with a dollop of whipped coconut cream is pure heaven.
Top Mistakes to Avoid
- Overmixing the Meat. This develops the proteins too much, resulting in a tough, rubbery texture instead of the light, tender bite we’re after. Mix with a light hand!
- Crowding the Pan During Searing. If you put too many meatballs in at once, they’ll steam instead of sear. You’ll miss out on that crucial caramelized crust and flavor. Cook in batches if needed.
- Using Bottled Teriyaki Sauce. I know it’s convenient, but it’s often loaded with sugar and lacks the fresh, vibrant flavor of our simple homemade version. This sauce is so easy and makes all the difference.
- Boiling the Sauce. After you add the sauce, keep the heat at a gentle simmer. A rolling boil can make the meatballs tough and cause the sauce to reduce too quickly, potentially burning.
Expert Tips
- Tip: Use a Cookie Scoop for Uniform Meatballs. A small cookie or ice cream scoop isn’t just for cookies! It guarantees every meatball is the same size, which means even cooking and a professional look with minimal effort.
- Tip: Don’t Skip the Resting Time. Let the cooked meatballs sit in the pan off the heat for a couple of minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every single bite is succulent.
- Tip: Double the Sauce Batch. Honestly, this sauce is that good. Consider making a double batch and setting half aside before you add it to the pan. You can warm it up and drizzle it over your cauliflower rice or steamed veggies for extra flavor.
- Tip: Add a Pinch of Red Pepper Flakes. If you like a little heat, a pinch of red pepper flakes added to the sauce mixture introduces a subtle, warm spice that plays wonderfully with the sweet and savory notes.
FAQs
Can I make these turkey meatballs ahead of time?
Absolutely, they are fantastic for meal prep. You have two great options. You can cook them completely, let them cool, and store them in an airtight container in the fridge for up to 4 days. Alternatively, you can form the raw meatballs and freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months—just add a few extra minutes to the cooking time if cooking from frozen.
My sauce isn’t thickening. What did I do wrong?
Don’t worry, this happens! The most common culprit is the heat being too low. Make sure you’ve got a steady, gentle simmer going after you add the sauce. If it’s still too thin after the cooking time, you can remove the meatballs temporarily and let the sauce bubble over medium heat for another few minutes until it reduces to your desired consistency. A tiny sprinkle of xanthan gum can also help thicken it quickly if you’re in a real hurry.
Can I use a different type of ground meat?
Of course! While turkey is our star here for a lighter option, this recipe is very adaptable. Ground chicken would work beautifully. For a richer flavor, you could use ground pork or even a lean ground beef. Just keep in mind that fattier meats might release more liquid into the sauce, so you might need to let it reduce a little longer.
What can I use instead of almond flour as a binder?
If you need a nut-free option, pork rind crumbs (pork panko) are an excellent substitute that will keep it low-carb. You could also use a few tablespoons of grated Parmesan cheese, which adds a nice savory depth. The quantity should be roughly the same, but you may need to adjust slightly based on the moisture of your meat.
How do I know when the meatballs are fully cooked?
The best and most reliable way is to use an instant-read meat thermometer. The internal temperature should read 74°C / 165°F in the center of the largest meatball. If you don’t have a thermometer, you can carefully cut one in half—there should be no pinkness left, and the juices should run clear.
Teriyaki Turkey Meatballs
Make juicy Teriyaki Turkey Meatballs with a simple homemade sauce for a healthy weeknight dinner. Ready in 35 minutes! Get the easy recipe now.
Ingredients
For the Meatballs:
-
450 g ground turkey (a mix of dark and light meat is ideal)
-
1 large egg
-
50 g almond flour
-
2 tbsp tamari or coconut aminos
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
2 spring onions (finely sliced)
For the Teriyaki Sauce:
-
80 ml tamari or coconut aminos
-
3 tbsp rice vinegar
-
2 tbsp sesame oil
-
1 tbsp fresh ginger (grated)
-
2 cloves garlic (minced)
-
1-2 tbsp powdered erythritol or allulose (to taste)
-
1 tbsp sesame seeds (for garnish)
-
More spring onions (for garnish)
Instructions
-
In your large mixing bowl, add the ground turkey, egg, almond flour, tamari, minced garlic, grated ginger, and most of your sliced spring onions (save a handful for garnish). Now, here’s the trick: use your hands to gently mix everything together. You just want it combined—the second you see no more streaks of almond flour, stop. Overmixing is the enemy of a tender meatball.01
-
With lightly damp hands—this prevents sticking—roll the mixture into even-sized balls, about the size of a walnut. You should get around 18-20 meatballs. Lining them up on a plate or a clean section of your counter makes the next step a breeze. Consistency in size is key here so they all cook through at the same time.02
-
Place your large skillet over medium-high heat and add a tablespoon of a neutral oil like avocado oil. Once the oil is shimmering, carefully add the meatballs in a single layer, making sure not to crowd the pan. You might need to do this in two batches. Sear them for about 2-3 minutes per side, until they have a lovely golden-brown crust. They don't need to be cooked through yet—we’re just building flavor and color here.03
-
While the meatballs are browning, quickly whisk together all the teriyaki sauce ingredients in a medium bowl or a measuring jug. That’s the tamari, rice vinegar, sesame oil, fresh ginger, garlic, and your chosen sweetener. Give it a good whisk until the sweetener has dissolved and everything is beautifully emulsified.04
-
Once all the meatballs are seared, return them all to the skillet. Reduce the heat to medium-low and pour the teriyaki sauce over them. It will bubble and sizzle excitedly. Gently shake the pan to coat every meatball, then let them simmer for 8-10 minutes. You’ll notice the sauce will start to thicken and reduce, becoming glossy and sticky. Baste the meatballs occasionally with the sauce as they cook.05
-
When the meatballs are cooked through (the internal temperature should reach 74°C / 165°F) and the sauce has thickened to a glaze that coats the back of a spoon, they’re done. Turn off the heat. Sprinkle with the reserved spring onions and a generous scattering of sesame seeds for that final, authentic touch.06
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