TERIYAKI MEATBALLS FROM REYNOLDS WRAP®

Teriyaki Meatballs from Reynolds Wrap® image

These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 27m

Yield 4

Number Of Ingredients 16

Ingredients

16 ounces lean ground turkey
½ cup panko bread crumbs
¼ cup finely chopped green onion
1 large egg
1 teaspoon freshly grated ginger
1 garlic clove, pressed
2 teaspoons sesame oil
Reynolds Wrap® Aluminum Foil
¼ cup light brown sugar, lightly packed
2 tablespoons hoisin sauce
1 tablespoon soy sauce
½ tablespoon sesame oil
1 medium garlic clove
½ teaspoon freshly grated ginger
Sesame seeds
Chopped green onion

Steps:

Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.1 g, Cholesterol 128.7 mg, Fat 7.2 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 1.4 g, Sodium 494.9 mg, Sugar 15.9 g