Teriyaki Meatballs from Reynolds Wrap®

These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 303 Calories

Ingredients

• 1 large egg
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• ½ tablespoon sesame oil
• 2 tablespoons hoisin sauce
• ½ cup panko bread crumbs
• ½ teaspoon freshly grated ginger
• ¼ cup finely chopped green onion
• Reynolds Wrap® Aluminum Foil
• 1 teaspoon freshly grated ginger
• sesame seeds
• 1 garlic clove, pressed
• chopped green onion
• 16 ounces lean ground turkey
• ¼ cup light brown sugar, lightly packed
• 1 medium garlic clove

Recipe Instructions

Step 1

Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.

Step 2

Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.

Step 3

Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.

Step 4

Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.

Step 5

Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.