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Healthy Teriyaki Meatballs - Savory, Light, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs: 1 pound lean ground turkey or chicken (93% lean is ideal)
  • 1/2 cup whole-wheat breadcrumbs (or panko)
  • 1 large egg
  • 2 tablespoons milk (dairy or unsweetened almond)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 green onions, finely chopped (white and green parts)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon toasted sesame oil (optional for richness)
  • For the teriyaki sauce: 1/3 cup low-sodium soy sauce (or tamari/coconut aminos)
  • 1/3 cup water
  • 2–3 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1–2 teaspoons cornstarch (or arrowroot) mixed with 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • To serve (optional): Cooked brown rice or cauliflower rice
  • Steamed broccoli, snap peas, or bok choy
  • Sesame seeds and extra sliced green onions

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it to prevent sticking.
  2. Mix the meatball base: In a large bowl, combine ground turkey, breadcrumbs, egg, milk, garlic, ginger, green onions, salt, pepper, and sesame oil. Use a fork or your hands to mix just until combined. Do not overmix or the meatballs will turn dense.
  3. Shape the meatballs: Scoop about 1 1/2 tablespoons per meatball. Roll gently into balls and place on the sheet pan, spacing them out.
  4. Bake: Cook for 14–16 minutes, or until the centers are no longer pink and the internal temperature reaches 165°F (74°C). If you prefer browning, broil for 1–2 minutes at the end.
  5. Start the sauce: While the meatballs bake, whisk soy sauce, water, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat.
  6. Thicken the glaze: Once the sauce simmers, stir in the cornstarch slurry. Whisk and cook 1–2 minutes until glossy and slightly thick. Remove from heat and stir in sesame oil.
  7. Coat the meatballs: Add cooked meatballs to the saucepan and gently toss to coat. If the sauce thickens too much, add a splash of water to loosen.
  8. Serve: Spoon over rice or cauliflower rice. Top with sesame seeds and green onion. Add a side of steamed greens for a full, balanced plate.