Light Teriyaki Turkey Meatballs (View Print Version)

Lean turkey meatballs with teriyaki glaze, served alongside colorful pineapple and veggie skewers for a fresh meal.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb 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:

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, 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 an internal temperature of 165°F.
04 - While meatballs bake, thread pineapple, bell peppers, red onion, and zucchini 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 so juicy when you skip overworking the mixture, and the teriyaki sauce adds brightness without weighing you down.
  • Those charred pineapple chunks hit different—slightly caramelized, they're nothing like the raw stuff you know.
  • The whole meal comes together in under an hour, yet it tastes like you've been fussing all afternoon.
02 -
  • Don't skip the soaking step for wooden skewers—they'll burn if they're dry, and that acrid taste lingers.
  • If your teriyaki sauce looks too thin, whisk in an extra half teaspoon of cornstarch mixed with a tablespoon of cold water and simmer again for 30 seconds.
03 -
  • Brown the meatballs in a hot skillet for 2 minutes on each side before baking if you want extra color and deeper flavor—skip if you're pressed for time.
  • The pineapple trick: choose one with a slight give when you press it gently, and cut it while it's still slightly cool from the fridge so the chunks hold their shape on the skewer.
Return