Light Teriyaki Turkey Meatballs (Printable Version)

Juicy turkey meatballs glazed in teriyaki paired with pineapple and colorful veggie skewers.

# What You’ll Need:

→ Turkey Meatballs

01 - 1 pound lean ground turkey
02 - 1 large egg
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons green onion, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 1 garlic clove, minced
07 - 1 tablespoon low-sodium soy sauce
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

10 - 1/4 cup low-sodium soy sauce
11 - 2 tablespoons honey or maple syrup
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon cornstarch
14 - 1/4 cup water
15 - 1 teaspoon fresh ginger, grated
16 - 1 garlic clove, minced

→ Pineapple Veggie Skewers

17 - 1 small fresh pineapple, cut into 1-inch chunks
18 - 1 red bell pepper, cut into 1-inch pieces
19 - 1 yellow bell pepper, cut into 1-inch pieces
20 - 1 small red onion, cut into wedges
21 - 1 medium zucchini, sliced into thick rounds
22 - 1 tablespoon olive oil
23 - Salt and freshly ground black pepper to taste

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. If using wooden skewers, soak them in water for 20 minutes.
02 - In a large bowl, combine ground turkey, egg, panko, green onion, ginger, garlic, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Shape mixture into 16–20 meatballs and arrange on the prepared baking sheet.
03 - Bake meatballs for 15–18 minutes, until golden and cooked through with an internal temperature of 165°F.
04 - Thread pineapple, bell peppers, red onion, and zucchini onto skewers. Drizzle with olive oil and season lightly with salt and pepper.
05 - Grill or broil skewers for 8–10 minutes, turning occasionally, until vegetables are caramelized and tender.
06 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, water, ginger, and garlic. Bring to a simmer over medium heat, stirring until thickened, approximately 2–3 minutes. Remove from heat.
07 - Toss baked meatballs in the warm teriyaki sauce until evenly coated.
08 - Serve glazed meatballs alongside the pineapple veggie skewers. Garnish with extra green onions or sesame seeds if desired.

# Additional Tips::

01 -
  • The meatballs stay impossibly juicy because of one small egg and a light touch with your hands, not because of any magic.
  • Pineapple chars beautifully on high heat and brings a natural sweetness that makes the savory sauce sing even louder.
  • Everything finishes in under 45 minutes, which means weeknight dinners actually feel achievable.
02 -
  • Cornstarch is your secret to a sauce that coats without being slippery; if you skip it or forget to whisk it in properly, you'll end up with something too thin and forgettable.
  • Mixing the meatball mixture too much turns them rubbery, so resist the urge to knead everything together like bread dough.
  • Fresh pineapple works better than canned here because the high heat caramelizes the natural sugars instead of turning them mushy and sad.
03 -
  • Soak wooden skewers in water for at least 20 minutes before grilling, or they'll catch fire and taste bitter.
  • Room temperature ground turkey is easier to shape than cold meat, so pull it from the fridge about 10 minutes before mixing.
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