Ingredients
Equipment
Method
Prepare the Meatballs
- 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.
Cook the Meatballs
- 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.
Make the Teriyaki Glaze
- 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.
Glaze and Serve
- 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.