Teriyaki Turkey Meatballs
with broccolini / rice
- Ginger, fresh - 1 tsp, grated
- Garlic - 1 clove, chopped
- Water - 1/4 cup + 1 Tbsp
- Tamari - 1/4 cup
- Sugar, light brown - 3 Tbsp
- Cornstarch - 3 tsp
- Rice, uncooked white or brown - 3/4 cup
- Broccolini - 2 bunches, ends trimmed (sub broccoli)
- Green onions - 2 stalks, chopped, green and white parts separated
- Turkey, ground - 1 lb (look for ground dark meat turkey if available; sub ground beef or pork)
- Eggs - 1
- Panko breadcrumbs, gluten-free (opt) - 1/4 cup
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Teriyaki sauce (ingredients listed separately) - ~2/3 cup
- Lemons - 1/2, juice of
Rice - Double if making Wednesday night's dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice) and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Broccolini / Green onions / Ginger / Garlic - Prep as directed and store separately. (Can be done up to 3 days ahead)
Make meatballs - Mix the white parts of the green onions (reserve the green parts), ground turkey, egg, panko (if using), salt and black pepper. Form into 1” (2.5 cm) wide meatballs. (Can be done 1 day ahead)
Heat oven to 375F / 190C degrees.
Brush a sheet pan with some oil and spread meatballs out on half the sheet pan. Toss broccolini in oil, season with some salt and pepper, and spread on the other half of the sheet pan. Bake until meatballs are cooked through and broccolini is tender, 20 to 25 minutes.
While meatballs are cooking, heat a skillet or saute pan over medium-high heat. Add ginger, garlic, first part of water, Tamari and sugar and heat until it begins to simmer, ~5 minutes. Whisk cornstarch into second part of water and stir into sauce. Continue cooking until sauce thickens slightly. When meatballs are cooked, stir into sauce.
If you made rice ahead, reheat in the microwave (remember to save half the rice if you doubled for Wednesday).
Squeeze lemon juice over broccolini.
Serve teriyaki meatballs over rice with green parts of green onions on top. Serve broccolini on the side and enjoy!
A staple in our home! I always make a big 8 serving batch of these and they never last long. Hubby and I love these. We always double the sauce though it’s still never enough.0 Helpful
A meal on rotation at our house. We made it from frozen turkey this time so a little dry.0 Helpful
Teenage son and husband LOVED. added to the rotation :) easy to make and quick.0 Helpful
Definitely getting added to our regular rotation. So yummy and healthy!0 Helpful
Should have listened to the other reviewers and reduce the soy sauce because it was definitely salty! I think a note in the recipe to halve it if you're not using low-sodium soy sauce would have been helpful. I also added more panko to help the meatballs stay together.0 Helpful
Great and easy. Quick. Double the sauce recommended0 Helpful