Teriyaki Meatballs from Reynolds Wrap®
Description
These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer.
Ingredients
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16 ounces lean ground turkey
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1/2 cup panko bread crumbs
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1/4 cup finely chopped green onion
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1 large egg
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1 teaspoon freshly grated ginger
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1 garlic clove, pressed
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2 teaspoons sesame oil
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Reynolds Wrap® Aluminum Foil
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1/4 cup light brown sugar, lightly packed
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2 tablespoons hoisin sauce
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1 tablespoon soy sauce
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1/2 tablespoon sesame oil
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1 medium garlic clove
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1/2 teaspoon freshly grated ginger
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Sesame seeds
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Chopped green onion
Directions
1
Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
2
Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
3
Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
4
Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
5
Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.