Teriyaki Turkey Meatballs Recipe

1 1 1
Teriyaki Turkey Meatballs Recipe
Teriyaki Turkey Meatballs Recipe photo by Taste of Home
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Teriyaki Turkey Meatballs Recipe

Read Reviews
1 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 1 in. apart on a greased 15-in. x 10-in. x 1-in. 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. Yield: 2 servings.
Originally published as Teriyaki Turkey Meatballs in Cooking for One or Two Cookbook 2003, p173

Nutritional Facts

1 cup: 379 calories, 20g fat (6g saturated fat), 183mg cholesterol, 1658mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 26g protein.

  • 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
  1. 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 1 in. apart on a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 12-18 minutes or until no longer pink; drain.
  2. 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. Yield: 2 servings.
Originally published as Teriyaki Turkey Meatballs in Cooking for One or Two Cookbook 2003, p173

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toni_jones User ID: 4951189 155910
Reviewed Jul. 2, 2010

"Sauce was too salty"

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