My kids love meatballs. I could literally put a bowl of meatballs – no sauce, no pasta, nothing – in front of them and they would tell me it was the best meal they ever had.
I’ve had these Turkey Teriyaki Meatballs bookmarked forever but kept putting it off because I wasn’t sure if they would dig the teriyaki sauce. I finally made these a few weeks ago and my kids gobbled them up. There were zero meatballs left when my husband came home from the gym. Whoops.
They really are delicious and pretty healthy. And I especially love that the recipe only calls for things that I always have in the house! I served them on brown rice and drizzled some of the sauce over the rice but you could just serve them on toothpicks as an appetizer if you wanted.
- Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.
- Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed – try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through.
- To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes.
- When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.