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I love making a big batch of these Instant Pot Turkey Teriyaki Meatballs for a healthy dinner, paired with a side of veggies and rice. The Asian twist is a nice change from the typical tomato sauce base you might normally find.
If this healthy meal looks delicious to you, also try this Turkey Lettuce Wrap recipe, our Homemade Goulash, this Stuffed Pepper Soup Recipe, and see our post on how to cook frozen ground turkey for a quick and easy weeknight dinner.
Why Make Teriyaki Meatballs?
These Turkey Teriyaki Meatballs are a fun twist on the classic! The sweet and savory flavor is a great change from tomato-based sauces, and they’re perfect with rice, veggies, or in lettuce wraps. A family favorite and a great way to mix up your weekly meals!
Enjoy!
– Becca
Ingredients in Turkey Teriyaki Meatballs
See the recipe card for full information on ingredients and quantities.
- Ground turkey: I like to use ground turkey to keep calories lower, but you can use lean ground beef, if you prefer.
- Coconut aminos: If you can’t find coconut aminos, use a low sodium tamari or soy sauce. You can learn more about coconut aminos substitute for soy sauce here. If you’re making gluten free meatballs, you’ll want to be sure and grab a soy sauce alternative that’s certified gluten free.
- Oats: I use oats in place of bread crumbs to keep this recipe gluten free.
- Brown rice: Brown rice has a lower glycemic index, it’s packed full of nutrients, and is less processed than white rice. You can read more about the advantages of brown rice here.
How to Make Turkey Meatballs in the Instant Pot
Step 1: In a large bowl, combine all the ingredients for the meatballs.
Step 2: Fill the silicone egg bite molds with the meatball mixture. Cover the meatballs with foil or a silicone food cover and place them on a trivet with long handles.
Step 3: Add the 1 1/2 cups of brown rice and 2 cups water to the bottom of the Instant Pot insert. Place the trivet with the meatballs over the rice.
Close the lid and turn the pressure valve to sealing. Cook the meatballs and rice on high pressure using the manual setting for 25 minutes.
Let the pressure release naturally.
*If you are not cooking rice with the meatballs, then just add the water to the bottom of the Instant Pot insert.
Step 4: While the pressure is releasing, add 1/4 cup of water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger.
Let the sauce come to a boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs.
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Step 5: Add the meatballs to the glaze and roll them around until they’re all lightly coated.
Step 6: Serve the meatballs over rice with a side of steamed vegetables.
Recipe Tips
- If you’d like to add broccoli to this meal, cook the meatballs for 3 minutes less and at the end of the cook time, add chopped fresh broccoli (big florets) to your Instant Pot (on top of the meatballs) and close the lid again. Set the pot to cook for 0 (yes, zero!) minutes. The pot will actually be cooking as it comes to pressure and will then immediately release pressure. When it’s done, quick release the pressure and remove the lid– your broccoli should be perfectly cooked!
- If you’re looking for a homemade easy teriyaki sauce with sesame seed oil, this one is clean and 21 Day Fix approved.
Turkey Meatballs FAQs
This healthy meatball recipe is perfect for meal prep! The meatballs freeze and re-heat very nicely but they can also be kept in the fridge for a few days.
Teriyaki meatballs are delicious with Coconut Rice with Coconut Milk and Air Fryer Frozen Broccoli. Some other great serving options are Teriyaki Brussels Sprouts, Teriyaki Stir Fry, this Pineapple Fried Rice recipe, and this Brown Rice and Quinoa.
Yes! Ground chicken works just as well and has a similar texture and flavor. It’s a great option if that’s what you have on hand.
Healthy Eating Plans
21 Day Fix Containers
Entire Recipe: (makes 14 meatballs)
I give you the counts for the entire recipe so it’s easier for you to recalculate if you change anything.
- Meatballs: 6 Red Containers, 2 Yellow Containers, 1/2 Green Container
- Rice: 8 Yellow Containers
- Glaze: 3 teaspoons
Per Serving: (2 meatballs)
- Meatballs: (just under) 1 Red Container, 1/7 Yellow Container, Negligible Green Container
- Rice: (just over) 1 Yellow Container
- Glaze: (just under) 1/2 teaspoon
2B Mindset
For 2B, I’d double the amount of veggies you eat with it so it counts as half your plate for lunch, then eyeball an equal amount of meatballs and rice for the other half.
For dinner, you’ll want to omit the rice and increase the veggies to 75% of your plate.
If you tried this recipe for Turkey Teriyaki Meatballs or any other recipe on my site please leave a rating and let me know how it went in the comments!
Turkey Teriyaki Meatballs
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Equipment
- Instant Pot 6 qt
- Sealing Rings
- Silicone Covers
Ingredients
Meatballs:
- 1 ½ lbs ground turkey
- 2 eggs
- 1 tbsp garlic minced
- 1 tsp fresh ginger fresh, ground or minced
- 1 tsp coconut aminos or low sodium tamari or soy sauce
- ½ cup oats rolled
- ½ cup green onions chopped
Rice:
- 1 ½ cup brown rice dry
- 2 cups water
Glaze:
- ¼ cup water
- 2 tbsp coconut aminos or low sodium tamari or soy sauce
- 1 tbsp honey
- ½ tsp fresh ginger fresh, ground or minced
- 1 tsp vinegar
Instructions
Instant Pot
- In a large bowl combine all the ingredients for the meatballs. 1 ½ lbs ground turkey, 2 eggs, 1 tbsp garlic, 1 tsp fresh ginger, 1 tsp coconut aminos, 1/2 cup oats, 1/2 cup green onions
- Fill the silicone egg bite molds with the meatball mixture. Cover the meatballs with foil or a silicone food cover and place them on a trivet with long handles.
- Add the 1 1/2 cups of brown rice and 2 cups water to the bottom of the Instant Pot insert. Place the trivet with the meatballs over the rice. If you are not cooking rice with the meatballs, then just add the water to the bottom of the Instant Pot insert. 1 1/2 cup brown rice, 2 cups water
- Close the lid and turn the pressure valve to sealing. Cook the meatballs and rice on high pressure using the manual setting for 25 minutes. Let the pressure release naturally.
- While the pressure is releasing add the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger. 1/4 cup water, 2 tbsp coconut aminos, 1 tbsp honey, 1/2 tsp fresh ginger
- Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs. 1 tsp vinegar
- Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.
Oven
- Preheat the oven to 350 degrees F.
- Combine all meatball ingredients in a large bowl. Using 1/4 cup measuring cup portion the meatballs and roll into shape. Place the meatballs on a lined baking sheet. 1 ½ lbs ground turkey, 2 eggs, 1 tbsp garlic, 1 tsp fresh ginger, 1 tsp coconut aminos, 1/2 cup oats, 1/2 cup green onions
- Cook the meatballs for 30-35 minutes. Let the meatballs rest for 5 minutes.
- Cook rice according to package directions. 1 1/2 cup brown rice, 2 cups water
- While the meatballs are resting add the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger. 1/4 cup water, 2 tbsp coconut aminos, 1 tbsp honey, 1/2 tsp fresh ginger
- Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs. 1 tsp vinegar
- Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.
Slow Cooker
- Combine all meatball ingredients in a large bowl. Using 1/4 cup measuring cup portion the meatballs and roll into shape. Brown the meatballs in a skillet with a little olive oil then place the meatballs on the bottom of the slow cooker insert.
- Add 1/4 cup water the Crock Pot then cover it with the lid. Cook on high heat for 3-4 hours or low heat for 5-6 hours.
- Right before you are ready to serve the meatballs make your glaze on the stove by adding the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger.
- Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs.
- Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.
Video
Notes
Nutrition
Make This Recipe?
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I had ground chicken so I subbed it for the turkey to make the meatballs. Recipe was EXCELLENT!! Did not add the rice. Still cooked it 25min. Followed the recipe exactly except for no rice and using ground chicken. The meatballs came out moist. Perfectly cooked and flavored. Thank you this recipe! It’s a keeper!!!
How do i know what this is on 2b??
Remember, 2B is all about eyeballing your Plate It portions. I added what I would do to the post above for you.
These look great. Just wondering what type of vinegar is for the glaze? Regular white vinegar or something else?
We usually use rice wine vinegar, but white vinegar would work too!
I had Braggs apple cider vinegar. Worked fine.
How long is the natural pressure release supposed to take??
Normally it takes 10 minutes or so. If after 10 minutes yours hasn’t released, go ahead and release the rest of the steam :)
I really want to make these for my son but just want to make the meatballs without the rice. What is the cook time for just the meatballs?
Anne, I would still do the full 25 minutes! Anything in those molds takes a while to cook :)
These are absolutely delicious! I made mine in the Instant Pot! The only change I made was I doubled the sauce! Incredibly easy and full of flavor!! It will be a new staple for our week night dinners as well as appetizers for parties!! Thanks for sharing this!!
This recipe is so delicious! The meatballs are perfect. I’m so excited to try other recipes with my egg molds.
without the silicon egg molds, would you just place the meatballs in the water?
Kimberly, no – take a look here and it’ll help you see how to make the meatballs without the mold. :)
Sorry for the confusion. I can see why now. Funny how the omission of one word like “not” can change things. I did not want to include the rice. I will take your advice and only time them for 20 minutes. Thank you for your response.
I see that the recipe you used included the rice. If I do want the rice, do I cook the meatballs still for 25 minutes ?
Thank you for all you are doing. I just got my instant pot and I absolutely am obessed with all I can do.
Hi Sheila – I’m a little confused about if you want the rice or no? If you’re not cooking the rice, I’d reduce the time. I haven’t made it that way yet! I’d try 20 minutes, but again–I haven’t cooked just the meatballs :)