Teriyaki Turkey Meatballs

These Teriyaki Turkey Meatballs are really easy to make and packed full of flavor. It’s an easy dinner that also lends itself well to meal prep. Ignore those people who tell you that turkey meatballs are dry and tasteless. Simply not true. These meatballs have a ton of flavor from the mushrooms, onion, garlic, ginger, and toasted sesame oil.

Not only did we love having these for dinner at home, but the guys at work also appreciated the opportunity to taste test. Guess what? They loved the Teriyaki Sauce and said the meatballs were perfect. I just love it when easy and super tasty are combined.

Just one more caveat, these Teriyaki Turkey Meatballs are refined sugar-free and gluten-free. Yes, you can feel good about both eating and serving them.

What are you waiting for? Let’s get cooking.

PREPARE TERIYAKI TURKEY MEATBALLS:

Begin by preheating your oven to 350ºF.

Next, prep your veggies. Finely chop the mushrooms and red onion. You can rough chop, then place them in a food processor for a few pulses to get an extra fine chop with less labor.

Add all the meatball ingredients to a bowl, and mix together thoroughly. I simply use my hands to kneed everything together. If the meat mixture feels too soft, add a little extra almond meal. Form the meat into 18 meatballs and place on a greased or parchment lined baking sheet.

Place the meatballs in the oven’s middle rack, and bake for about 30 minutes. Test with a meat thermometer that the internal temperature reaches 165F. When the meatballs are finished cooking, allow to rest for about 5 minutes. No slaving over a hot skillet to fry is always a plus in my book. Besides, it’s healthier for you.

While the meatballs are cooking, make the Homemade Teriyaki Sauce. Keep it warm until ready to serve.

SERVING SUGGESTIONS:

• Serve as an appetizer after coating with the Teriyaki Sauce with extra Teriyaki Sauce for dipping on the side.
• Serve over rice or cauliflower rice drizzled with Teriyaki Sauce, and garnish with green onion and sesame seeds. Add some steamed or roasted veggies for an easy Teriyaki Bowl.

RECIPE NOTES:

• I rough chop the onion and mushroom, then give it a few pulses in a food processor to get an extra fine chop.
• Make sure you use almond meal, NOT blanched almond flour. It is a coarser consistency.
• The meat mixture will feel a little softer than using beef, but the meatballs bake up perfectly.
• While the Turkey Meatballs are Whole30 compliant, the Homemade Teriyaki Sauce recipe does use date nectar. The Whole30 website does say that date nectar is compliant in savory dishes. I used D'Vash Date Nectar, which uses dates as the only ingredient.
• You could also use these meatballs with any type of compliant sauce you like. For instance, a marinara and meatballs over zoodles or spaghetti squash.
• I love my Misto for spraying baking sheets/dishes. You add the type of oil you want, and that is the only ingredient rather than all the additives found in most non-stick sprays. I also find that it is much more cost effective.
• Toasted Sesame Oil and Coconut Aminos can both be found at Trader Joe's and some grocery stores.

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