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- 1 lb ground chicken or turkey - 1/4 cup breadcrumbs - 1 egg, lightly beaten - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon soy sauce (low sodium) - 1 tablespoon sesame oil - 1/4 cup honey - 1/4 cup teriyaki sauce - 1 tablespoon rice vinegar - Sesame seeds for garnish - Fresh cilantro, for garnish - Olive oil (optional for greasing) - Parchment paper In this recipe, I use ground chicken or turkey to make the meatballs light and tasty. The breadcrumbs help bind everything well. An egg adds moisture and richness. I love adding green onions for a fresh crunch. Garlic and ginger give a nice kick to the flavor. They blend well with soy sauce and sesame oil, creating a rich base. The honey and teriyaki sauce add sweetness and depth. A touch of rice vinegar balances all the flavors perfectly. For a finishing touch, sesame seeds and fresh cilantro add color and flavor. You can use olive oil if you want to grease the baking sheet. It helps keep the meatballs from sticking. Parchment paper makes cleanup easy, too. - Preheat oven to 400°F (200°C) - Line a baking sheet with parchment paper To start, you need a hot oven. Preheating helps the meatballs cook evenly. The parchment paper keeps them from sticking. This step makes cleanup easy too. - Combine meatball ingredients in a bowl - Mix until just combined In a large bowl, mix the ground chicken or turkey, breadcrumbs, and beaten egg. Add the chopped green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Use your hands to blend everything. Don’t overmix; just combine until it looks good. - Shape mixture into 1-inch meatballs - Bake for 15-20 minutes until cooked through Now, shape the mixture into small meatballs. Each should be about one inch wide. Place them on the baking sheet, leaving space between each. Bake for 15 to 20 minutes. They should be cooked through and lightly browned when done. - Whisk together glaze ingredients in a saucepan - Simmer until slightly thickened While the meatballs bake, make the glaze. In a small saucepan, whisk together honey, teriyaki sauce, and rice vinegar. Heat it over medium heat. Bring the mixture to a gentle simmer and cook for about 2 to 3 minutes. It should thicken just a bit. - Glaze baked meatballs - Serve on a platter with garnishes Once the meatballs are done, take them out of the oven. Drizzle the honey teriyaki glaze over them. Toss the meatballs gently so they get coated. Finally, place them on a serving platter. Sprinkle sesame seeds and fresh cilantro on top for a nice touch. - Space out the meatballs on the baking sheet. This helps them cook evenly. - Check for doneness with a thermometer. Meatballs should reach 165°F (74°C). - You can adjust the honey to make the meatballs sweeter or less sweet. - Try using different herbs like basil or parsley for a new taste. - Don’t overmix the meatball mixture. This can make them tough. - Always preheat the oven fully. This ensures the meatballs cook properly. {{image_2}} You can mix things up with different meats. Try using ground beef or pork instead of chicken or turkey. This change adds a new flavor and richness. If you need a gluten-free option, use gluten-free breadcrumbs. They work well and keep the texture right. Want some heat? Add crushed red pepper to the meatball mix. It gives a nice kick. You can also add chopped vegetables like bell peppers or carrots. This not only boosts flavor but also adds more nutrition. For fun appetizers, make meatball skewers. Just thread the meatballs onto sticks and grill them. They look great and are easy to eat. You can also serve the meatballs over rice or with noodles. This makes a filling and tasty meal. To store your leftover honey glazed teriyaki meatballs, place them in an airtight container. This helps keep them fresh and tasty. Make sure the meatballs cool down before sealing the container. I recommend using glass or BPA-free plastic containers. They protect the flavor and are easy to clean. You can freeze meatballs before or after you bake them. If you freeze them raw, shape them and lay them on a baking sheet. Freeze for about 1 hour, then transfer them to a freezer bag. If they are cooked, let them cool first. Place them in a freezer-safe container. When you want to eat them, thaw overnight in the fridge. Reheat in the oven or microwave until hot. In the fridge, cooked honey glazed teriyaki meatballs last about 3 to 4 days. Check for signs of spoilage. If they smell sour or look discolored, it’s best to throw them out. Always trust your nose and eyes when it comes to food safety. You can pair these meatballs with several tasty sides: - Steamed rice - Stir-fried vegetables - Noodles tossed in sesame oil - A fresh green salad - Roasted broccoli or snap peas These sides balance the sweet and savory notes of the meatballs. They add color and crunch to your meal. Yes, you can make these meatballs ahead of time. Here are some tips: - Prepare the meatballs and form them. - Place them on a baking sheet and cover with plastic wrap. - Store them in the fridge for up to 24 hours. - You can also freeze them before baking. Just thaw in the fridge overnight before cooking. This makes dinner quick and easy! Absolutely! These meatballs are perfect for meal prep. Here’s how to do it: - Portion the cooked meatballs into meal containers. - Add sides like rice or veggies. - Store in the fridge for up to 4 days. - Reheat in the microwave or on the stove. This way, you can enjoy a healthy meal anytime! To check if the meatballs are cooked, follow these tips: - Use a meat thermometer. The internal temperature should reach 165°F (74°C). - Look for a nice golden-brown color on the outside. - The meatballs should feel firm to the touch. These signs let you know they are ready to eat! Making Honey Glazed Teriyaki Meatballs combines simple ingredients and steps. You’ve learned what to include, how to prepare the meatballs, and the best ways to cook them. I also shared tips to avoid common mistakes and ways to customize flavors. Remember to store leftovers properly for later. Whether you enjoy them on skewers or over rice, these meatballs are sure to please. Now, it’s time to gather your ingredients and start cooking!

Honey Glazed Teriyaki Meatballs

Discover the delightful flavors of honey glazed teriyaki meatballs with this easy recipe! Perfect for a quick dinner or a tasty appetizer, these meatballs combine lean ground chicken or turkey with a sweet and savory glaze that everyone will love. Get step-by-step instructions to whip up this crowd-pleaser in just 35 minutes! Click through to explore the full recipe and bring this delicious dish to your table tonight!
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Ingredients
  

1 lb ground chicken or turkey

1/4 cup breadcrumbs

1 egg, lightly beaten

2 green onions, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon soy sauce (low sodium)

1 tablespoon sesame oil

1/4 cup honey

1/4 cup teriyaki sauce

1 tablespoon rice vinegar

Sesame seeds for garnish

Fresh cilantro, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, beaten egg, chopped green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix until just combined.

      Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.

        Bake the Meatballs: Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and lightly browned.

          Prepare the Glaze: While the meatballs are baking, make the honey teriyaki glaze by whisking together honey, teriyaki sauce, and rice vinegar in a small saucepan over medium heat. Bring to a simmer and let it cook for about 2-3 minutes until it thickens slightly.

            Glaze the Meatballs: Once the meatballs are done, remove them from the oven and drizzle the honey teriyaki glaze over them. Toss gently to ensure each meatball is coated in the glaze.

              Serve: Transfer the glazed meatballs to a serving platter and sprinkle with sesame seeds and chopped cilantro for garnish.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 4