Teriyaki Turkey Meatballs


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These meatballs are super delicious, and pretty fast to put together. If you happen to have any leftovers, toast up some sourdough bread, add a little Trader Joe’s cilantro salad dressing and have at it.



  • 2 lbs ground turkey (or chicken)
  • 1 egg
  • 1 cup panko crumbs (gluten-free breadcrumbs are a solid substitute)
  • 2 tbsp diced green onions
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tbsp low sodium soy sauce (or use the gluten-free option Tamari)


  • 1/2 cup low sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 2 tbsp honey
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tbsp sriracha sauce (more if you want an extra kick)
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch or gluten-free flour


  1. Preheat oven to 400 degrees
  2. Mix together ground turkey, egg, panko, green onions, garlic, ginger and soy sauce.
  3. Mold small meatballs together and place on a baking sheet.
  4. Bake meatballs for 20-25 minutes, just shy of finished.
  5. While the meatballs are cooking, make up the sauce: mix together soy sauce, vinegar, honey, sriracha, garlic, ginger and sugar.
  6. Once the ingredients are all combined, add in the cornstarch or stir until sauce thickens.
  7. Finish off cooking the meatballs in the sauce.
  8. Serve up with coconut-lime rice or quinoa, garnish with green onions, toasted sesame seeds.

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