Turkey Teriyaki Meatballs
Sticky, savory Turkey Teriyaki Meatballs glazed in homemade teriyaki sauce — juicy meatballs made with clean ingredients and plenty of umami flavor.
Servings: 7 servings
Calories: 315kcal
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
No egg bite molds? No problem! Follow the directions here for making no-fail Instant Pot meatballs with just your trivet.
Nutrition
Calories: 315kcal | Carbohydrates: 39g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 188mg | Potassium: 454mg | Fiber: 2g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg