TERIYAKI TURKEY MEATBALLS
I found this on the web, but I can't remember where. I served this with rice and asparagus. It would be great on egg noodles or on a sub roll with sauteed assorted bell pepper. With this is another recipe for teriyaki sauce. You can double the teriyaki sauce recipe to serve along side or tossed with the meatballs.
Provided by VickyJ
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the turkey, scallions, carrot, egg, teriyaki sauce and bread crumbs. Blend well.
- Using a 2-ounce scoop, form meatballs with wet hands and place on a baking pan lined with parchment paper or aluminum foil. Spray meatballs with vegetable oil.
- Roast in a 375° F oven for 20 minutes or until golden brown on the outside and cooked through. Serve meatballs with extra teriyaki sauce, rice and/or pasta.
- Sauce Directions:.
- Combine all ingredients.
- Blend well and heat in sauce pan, if desired.
Nutrition Facts : Calories 383.4, Fat 5.6, SaturatedFat 1.3, Cholesterol 123.2, Sodium 2271.5, Carbohydrate 45, Fiber 5.2, Sugar 18.2, Protein 38.8
TERIYAKI TURKEY MEATBALLS
We raised turkeys, so I'm always on the lookout for tasty recipes. These meatballs are great hors d'oeurves or as a main dish over noodles or rice.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the egg, bread crumbs, celery, onion, ginger, salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12-18 minutes or until no longer pink; drain., For sauce, in a saucepan, combine the cornstarch, ginger and broth until smooth. Stir in the soy sauce, sherry or additional broth and juice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add meatballs and cook until heated through. Serve over rice or noodles.
Nutrition Facts :
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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 27m
Yield 4
Number Of Ingredients 16
Steps:
- Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
- 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.
- 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.
- Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
- Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.1 g, Cholesterol 128.7 mg, Fat 7.2 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 1.4 g, Sodium 494.9 mg, Sugar 15.9 g
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TERIYAKI MEATBALLS RECIPE - NATASHASKITCHEN.COM
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4.9/5 (86)Category EasyCuisine $7-$10Total Time 27 mins
- Line a 17x12 rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Pre-heat oven to 400˚F.
- Combine meatball ingredients in a large bowl: 16 oz ground turkey, 1/2 cup bread crumbs, 1/4 cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined.
- Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 for 10 to 12 mins or until juices run clear or a meat thermometer reads 170˚F. Meanwhile, make the sauce.
- Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened.
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