Tuesday, June 14, 2011

Baked Turkey Teriyaki Meatballs

Oh my, these were OH SO good! My 5-year-old told me to put these on my "make again list!" There couldn't be higher praise for a meal!

I really love the versatility of this dish. It would make a great appetizer, a main dish like we made served with rice, or pasta or even as a teriyaki meatloaf. The sauce is AMAZING! I promise you will not be disappointed!

Thank you Cookin' Canuck for making mealtime a hit!


  • 1 1/4 pound ground turkey
  • 1/2 whole medium yellow onion, grated
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 1/4 cups chopped Italian parsley
  • 3/4 Chinese Five Spice Powder
  • 1 whole egg
  • 1/4 cup plus 2 tablespoons of dry breadcrumbs
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 1/3 cup rice wine vinegar
  • 1/4 cup packed brown sugar
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 1/4 cup Canola oil
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons toasted sesame seeds
  • Preheat oven to 350 degrees. Thoroughly coat a large baking sheet with cooking spray. In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, egg, breadcrumbs, salt and pepper.
  • Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  • Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
  • In a small saucepan, combine rice vinegar, brown sugar, water, soy sauce, 1/4 cup Canola oil, ginger, garlic, flour, and sesame seeds. 
  • Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10minutes. 
  • Keep warm. 
  • At the 15 minute point, remove the meatballs from the oven and brush the meatballs liberally with the sauce. Return the oven for 5 minutes. Serve immediately with the extra sauce. 

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