Light Teriyaki Turkey Meatballs (Printer View)

Juicy turkey meatballs with tangy teriyaki glaze served alongside fresh pineapple veggie skewers.

# Components:

→ Turkey Meatballs

01 - 1 pound lean ground turkey
02 - 1 large egg
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons green onion, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 1 garlic clove, minced
07 - 1 tablespoon low-sodium soy sauce
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

10 - 1/4 cup low-sodium soy sauce
11 - 2 tablespoons honey or maple syrup
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon cornstarch
14 - 1/4 cup water
15 - 1 teaspoon fresh ginger, grated
16 - 1 garlic clove, minced

→ Pineapple Veggie Skewers

17 - 1 small fresh pineapple, cut into 1-inch chunks
18 - 1 red bell pepper, cut into 1-inch pieces
19 - 1 yellow bell pepper, cut into 1-inch pieces
20 - 1 small red onion, cut into wedges
21 - 1 medium zucchini, sliced into thick rounds
22 - 1 tablespoon olive oil
23 - Salt and freshly ground black pepper to taste

# Method steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. If using wooden skewers, soak them in water for 20 minutes.
02 - In a large bowl, combine ground turkey, egg, panko breadcrumbs, green onion, ginger, garlic, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Shape mixture into 16-20 meatballs and arrange on the prepared baking sheet.
03 - Bake meatballs for 15-18 minutes until golden and cooked through with internal temperature reaching 165°F.
04 - Thread pineapple chunks, bell pepper pieces, red onion wedges, and zucchini rounds onto skewers. Drizzle with olive oil and season lightly with salt and pepper.
05 - Grill or broil skewers for 8-10 minutes, turning occasionally, until vegetables are caramelized and tender.
06 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, water, ginger, and garlic. Bring to a simmer over medium heat, stirring until thickened, approximately 2-3 minutes. Remove from heat.
07 - Toss baked meatballs in the warm teriyaki sauce until evenly coated.
08 - Serve glazed meatballs alongside pineapple veggie skewers. Garnish with additional green onions or sesame seeds if desired.

# Expert Advice:

01 -
  • Turkey stays impossibly juicy when you don't overwork the mixture, and the panko keeps everything tender instead of dense.
  • The whole meal comes together in under 45 minutes, which means you can actually enjoy it before the day swallows you whole.
  • Pineapple caramelizes into these little pockets of sweet char that make the vegetables taste like they belong in something special.
02 -
  • Don't let the teriyaki sauce boil after the cornstarch is added, or it breaks and becomes thin and watery instead of clinging to the meatballs.
  • The real magic happens when you get a little char on those vegetables, so don't baby the skewers on the grill, let them sit long enough to caramelize.
03 -
  • Wet your hands before shaping meatballs so the mixture doesn't stick and the balls stay smooth instead of rough textured.
  • Let the skewers cool for a minute before serving so nobody burns their mouth chasing those caramelized edges.
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