Turkey Teriyaki Meatballs
These teriyaki meatballs are tossed and glazed with sticky, savory teriyaki and stuffed with Asian herbs, spices, and seasonings.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground turkey
- 1 egg
- 1 cup Panko breadcrumbs
- 8 oz water chestnuts (diced)
- 1 tsp sesame seeds
- 1 tsp soy sauce
- 1/2 tsp kosher salt
- pinch red pepper flakes
- 1/2 cup cilantro (chopped (separated))
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup sake ((See Note 1))
- 1/4 cup mirin
- 1 tbsp brown sugar (optional)
- 1 tbsp cornstarch
Instructions
- 1
In a small bowl or directly in a small saucepan, mix together all the teriyaki glaze ingredients with a whisk until cornstarch is absorbed and there are no lumps. Bring to a simmer over medium heat until thickened and it turns into a glossy sauce. Set aside.
- 2
Chop cilantro leaves and set aside. Drain the water chestnuts and dice small. Set aside.
- 3
In a bowl mix together the ground turkey, egg, Panko, water chestnuts, sesame seeds, soy sauce, kosher salt, red pepper flakes and 1/4 cup chopped cilantro.
- 4
Using a small scoop (1-2 tablespoon) make the meatballs and roll into balls with your hands. Place on a baking sheet or plate and refrigerate for 15 minutes while you make the teriyaki sauce.
- 5
Heat oil over medium high heat in a large skillet. Add all the meatballs and cook, rolling until brown all over, about 5 minutes.
- 6
Stir teriyaki glaze and add to skillet, being sure to coat the meatballs. Cook for a minute or two shaking skillet to roll meatballs in the teriyaki glaze.
- 7
Serve over rice, garnished with remaining chopped cilantro and sesame seeds (optional).