Teriyaki Meatballs Recipe

Allow 3 pounds of ground turkey to come to room temperature.

Heat 2 tablespoons of oil in a skillet and sauté 1/2 onion until translucent.

Add 3 cloves of minced garlic to the onion and sauté for 3-4 minutes until fragrant.

Add a pinch of red pepper flakes to the onion and garlic mixture (optional) and set aside to cool.

In a bowl, combine 4 tablespoons of breadcrumbs, 1 teaspoon of dried basil, 1 teaspoon of salt, 1 teaspoon of black garlic powder, 1 teaspoon of dried thyme, a pinch of ground ginger (optional), and 1 teaspoon of fresh parsley.

Add 1/4 cup of whole milk and 2 heaping tablespoons of Parmesan cheese to the mixture.

Add the cooled onion and garlic mixture to the bowl and mix all ingredients thoroughly.

Form the mixture into meatballs, about the size of golf balls, ensuring they are not overcrowded.

Heat oil in a skillet and sear the meatballs for 15-20 minutes, flipping every 5 minutes to ensure even cooking.

Add 3 sprigs of fresh thyme to the skillet while frying the meatballs for extra flavor.

In a separate pot, combine 1 1/4 cup of water, 2 heaping tablespoons of brown sugar, and 1/4 cup of soy sauce to make the teriyaki sauce.

Add 2 teaspoons of ground ginger, 1 tablespoon of honey, 1 teaspoon of rice vinegar (optional), and 1 teaspoon of sesame oil to the sauce mixture.

Lower the flame and bring the sauce to a simmer for 5-7 minutes.

Make a cornstarch slurry by mixing 2 teaspoons of cornstarch with 2 tablespoons of water, then add it to the teriyaki sauce while stirring to prevent lumps.

Allow the sauce to thicken on low heat, then add the meatballs to the sauce and cover the pot.

Cook the meatballs in the sauce on medium-low flame for 5-7 minutes, basting them with the sauce.

Taste the sauce and adjust seasoning if necessary, then serve the meatballs with white rice.

Equipment Needed

Spice Level: