If you’re craving a dish that’s packed with flavor, easy to make, and perfect for any night of the week, look no further than Teriyaki Glazed Meatballs (Turkey) with Rice. This recipe combines juicy turkey meatballs coated in a sweet and savory teriyaki glaze, served alongside fluffy rice for a comforting and satisfying meal. Whether you’re cooking for your family or meal prepping for the week, these meatballs hit the spot with just the right balance of tender meat, aromatic seasonings, and sticky, glossy sauce. Plus, it’s an excellent way to enjoy a homemade Asian-inspired dish without the hassle of complicated ingredients or long prep times.
The Upside of Teriyaki Glazed Meatballs (Turkey) with Rice
Teriyaki Glazed Meatballs (Turkey) with Rice offers a host of benefits beyond just great taste. First off, ground turkey is a lean protein, making this recipe a healthier option compared to traditional beef or pork meatballs. The teriyaki glaze combines soy sauce, honey, and rice vinegar to create layers of flavor that are both sweet and tangy, making every bite a delight. It’s a one-pot wonder that’s perfect for weeknight dinners — quick to prepare, easy to clean up, and sure to please picky eaters. The addition of green onions and sesame seeds adds a fresh, crunchy texture, while ginger and garlic bring warmth and depth. Served over a bed of rice, this dish is filling and versatile enough to pair with steamed veggies or a simple side salad.
Gather These Ingredients
- 1 lb ground turkey – the lean protein base for the meatballs
- 1/2 cup breadcrumbs – to help bind the meatballs and keep them tender
- 1/4 cup chopped green onions – for a fresh, mild onion flavor in the meatballs
- 1 egg – acts as a binder to hold everything together
- 2 cloves garlic, minced – infuses the meatballs with aromatic flavor
- 1/4 cup soy sauce – forms the salty, umami base of the teriyaki glaze
- 1/4 cup honey – provides natural sweetness to balance the soy sauce
- 1 tablespoon rice vinegar – adds a hint of acidity to brighten the glaze
- 2 tablespoons sesame oil – delivers a toasty, nutty aroma
- 1 teaspoon ground ginger – brings warmth and spice to the meatballs and sauce
- Salt and pepper to taste – essential for seasoning
- 2 cups cooked rice – the perfect base to soak up the flavorful glaze
- Sesame seeds for garnish – adds a delightful crunch and visual appeal
Equipment at a Glance
- Mixing bowl: to combine the meatball ingredients thoroughly
- Baking sheet or skillet: for cooking the meatballs evenly
- Medium saucepan: to prepare the teriyaki glaze
- Measuring cups and spoons: for precise ingredient quantities
- Spatula or tongs: to turn and coat meatballs with sauce
- Serving plate or bowl: to present your Teriyaki Glazed Meatballs (Turkey) with Rice beautifully
Step-by-Step: Teriyaki Glazed Meatballs (Turkey) with Rice
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup chopped green onions, 1 egg, 2 cloves minced garlic, 1 teaspoon ground ginger, and a pinch of salt and pepper. Mix everything gently but thoroughly using your hands or a spoon until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.
Step 2: Shape the Meatballs
Using your hands, roll the turkey mixture into 1 to 1.5-inch meatballs. Aim to make them uniform in size so they cook evenly. Place the meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
Step 3: Cook the Meatballs
You can either bake or pan-fry the meatballs. For baking, preheat your oven to 400°F (200°C) and bake the meatballs for 15-20 minutes or until fully cooked and browned on the outside. If pan-frying, heat 1 tablespoon of sesame oil in a skillet over medium heat and cook the meatballs, turning occasionally, until golden brown and cooked through, about 10-12 minutes.
Step 4: Make the Teriyaki Glaze
While the meatballs cook, combine 1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and a pinch of ground ginger in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Allow the sauce to thicken slightly for 3-5 minutes until it becomes glossy and syrupy.
Step 5: Glaze the Meatballs
Once the meatballs are cooked, add them to the saucepan with the teriyaki glaze. Toss gently to coat each meatball thoroughly in the sauce. Let them simmer together for 2-3 minutes to absorb the flavors.
Step 6: Serve with Rice and Garnish
Spoon 2 cups of cooked rice onto plates or bowls. Arrange the teriyaki glazed meatballs on top and drizzle any remaining sauce over the dish. Sprinkle sesame seeds and additional chopped green onions for garnish. Serve immediately and enjoy!
Make It Diet-Friendly
- Use cauliflower rice instead of white rice for a low-carb alternative.
- Swap honey for a natural sugar substitute like maple syrup or agave nectar if preferred.
- Opt for low-sodium soy sauce to reduce the salt content.
- Pair with steamed or roasted vegetables for a balanced, nutrient-rich meal.
Troubleshooting Tips
- Meatballs falling apart: Make sure not to overmix the turkey mixture and add enough breadcrumbs and egg as binders.
- Sauce too thin: Simmer the teriyaki glaze longer to allow it to thicken, or add a small slurry of cornstarch mixed with water.
- Meatballs dry: Avoid overcooking and consider adding a splash of water or broth to the meatball mixture for extra moisture.
- Too salty: Use low-sodium soy sauce or reduce the amount slightly to suit your taste.
Leftovers & Meal Prep
Teriyaki Glazed Meatballs (Turkey) with Rice store wonderfully in the refrigerator for up to 3 days. To keep leftovers fresh, store meatballs and rice in separate airtight containers. Reheat gently in the microwave or on the stovetop, adding a splash of water to the rice if it seems dry. These meatballs also freeze well — place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. This makes an excellent grab-and-go lunch or dinner option.
Reader Q&A
Can I use chicken instead of turkey for the meatballs?
Absolutely! Ground chicken works just as well and will yield similarly tender meatballs. Just be mindful of the moisture content, as chicken can sometimes be wetter than turkey.
Is it possible to make these meatballs gluten-free?
Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure your soy sauce is gluten-free or use tamari as an alternative.
How can I make the meatballs spicier?
To add some heat, consider mixing in a pinch of red pepper flakes or a dash of sriracha into the meatball mixture or the teriyaki glaze. Fresh chopped chili peppers also add a nice kick.
Can I bake the meatballs and glaze them afterward?
Definitely. Baking the meatballs first and then tossing them in the teriyaki glaze is a great way to get a crispy exterior while ensuring the meatballs are fully cooked and coated in flavor.
Hungry for More?
If you loved these Teriyaki Glazed Meatballs (Turkey) with Rice, you’ll want to explore more recipes that blend simplicity and bold flavors. Try experimenting with different proteins like beef or pork, or switch up the glaze by adding pineapple juice for a tropical twist. Don’t forget to pair your meals with vibrant sides like steamed bok choy, roasted broccoli, or a crisp Asian slaw. Stay tuned for more easy, everyday recipes that bring restaurant-quality taste right to your kitchen!
Teriyaki Glazed Meatballs (Turkey) with Rice is a perfect blend of wholesome ingredients and irresistible flavor. This recipe proves that quick weeknight dinners don’t have to compromise on taste or nutrition. With juicy turkey meatballs smothered in a luscious teriyaki glaze and served over fluffy rice, you have a meal that’s sure to become a family favorite. Whip up a batch tonight, and watch how fast this dish disappears from the table!
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Teriyaki Glazed Meatballs (Turkey) with Rice
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup chopped green onions, 1 egg, 2 cloves minced garlic, 1 teaspoon ground ginger, and a pinch of salt and pepper. Mix gently but thoroughly until evenly incorporated.
- Using your hands, roll the turkey mixture into 1 to 1.5-inch meatballs. Place them on a baking sheet lined with parchment paper or lightly greased.
- Either bake or pan-fry the meatballs. For baking, preheat oven to 400°F (200°C) and bake for 15-20 minutes until cooked and browned. For pan-frying, heat 1 tablespoon sesame oil in a skillet over medium heat and cook meatballs for 10-12 minutes, turning occasionally.
- While meatballs cook, combine 1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and a pinch of ground ginger in a medium saucepan. Simmer over medium heat for 3-5 minutes until thick and glossy.
- Add cooked meatballs to the saucepan with the glaze. Toss gently to coat and simmer for 2-3 minutes to absorb flavors.
- Spoon 2 cups cooked rice onto plates or bowls. Arrange glazed meatballs on top, drizzle with remaining sauce, and garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
- For a low-carb option, substitute white rice with cauliflower rice.
- Swap honey with maple syrup or agave nectar for a different sweetness.
- Use low-sodium soy sauce to control salt levels.
- Store leftovers in separate airtight containers for up to 3 days in the refrigerator.
- Freeze cooked meatballs in a single layer before transferring to a freezer-safe container for up to 2 months.
