Freshly Grated Ginger
Ginger adds such great flavor to recipes, including this turkey meatball recipe! You can buy it as a root, peel it, and store the leftovers in the freezer for future use. We love to buy it as a refrigerated tube. While my grandmother’s Italian Meatballs will always be their favorite, these Teriyaki Meatballs are a pretty great new spin. These are quick to make, cook up in the oven, and have a great sauce to go with them. They make a perfect quick weeknight meal!
Make the meatballs. Mix all of the meatball ingredients together until thoroughly combined. Bake the meatballs. Form into balls and bake until the internal temperature of the meatballs reaches 165 degrees. Make the sauce. While the meatballs are cooking, combine the sauce ingredients in a saucepan over medium heat. Bring to a boil while stirring regularly. Reduce heat until sauce thickens Combine meatballs and sauce. Toss together until fully coated.
Storing and Reheating
Store any leftover teriyaki turkey meatballs in the refrigerator in an airtight container for up to three days. Reheat in the microwave or in the oven and serve over fresh or reheated rice or cauliflower rice. Always use your best discretion when storing and reheating leftovers. These are also great served alone as an appetizer. Once tossed with the teriyaki sauce, add to a serving dish and put out toothpicks for you guests. To make your meal lower carb and get some extra vegetables, serve the turkey meatballs over cauliflower rice instead of white rice.
This light and crisp Asian Cucumber Salad is so delicious. Air Fryer Broccoli comes out perfectly crisp every time. Chicken Lettuce Wraps make a great appetizer that would pair well with these meatballs.
