The Best Recipes for Teriyaki Meatballs from Reynolds Wrap®

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Teriyaki Meatballs from Reynolds Wrap®

"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. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd."

Ingredients :

Meatballs:
16 ounces lean ground turkey
1/2 cup panko bread crumbs
1/4 cup finely chopped green onion
1 large egg
1 teaspoon freshly grated ginger
1 garlic clove, pressed
2 teaspoons sesame oil
Reynolds Wrap® Aluminum Foil
Teriyaki Sauce:
1/4 cup light brown sugar, lightly packed
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 medium garlic clove
1/2 teaspoon freshly grated ginger
Optional Garnishes:
Sesame seeds
Chopped green onion

Instructions :

Prep : 15M	Cook : 4M	Ready in : 27M

Line a 17x12-inch rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Preheat oven to 400 degrees F.
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.
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.
Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.