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Teriyaki Turkey Meatballs

 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.
2 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1 egg
  • 1/4 cup dry bread crumbs
  • 2 tablespoons chopped celery
  • 2 teaspoons dried minced onion
  • Dash ground ginger
  • Salt and pepper to taste
  • 1/2 pound ground turkey
  • SAUCE:
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry or additional chicken broth
  • 2 tablespoons pineapple juice
  • Hot cooked rice or noodles

Directions

  • 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

2 of 2

Teriyaki Turkey Meatballs (continued)

Directions (continued)

  • 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. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 379 calories, 20 g fat (6 g saturated fat), 183 mg cholesterol, 1,658 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.