Teriyaki Meatballs

4.87 from 15 ratings

Sticky, savory Teriyaki Meatballs glazed in homemade teriyaki sauce — juicy meatballs made with clean ingredients and plenty of umami flavor.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: Crockpot, Easy Teriyaki Meatballs, healthy, instant pot, Teriyaki Meatballs

Servings: servings

Calories: 315kcal

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 manual 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.

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.