Japanese turkey meatballs in teriyaki sauce Recipe
These are small, juicy meatballs made from ground turkey, simmered in a glossy sweet‑salty teriyaki sauce. In Japan, similar meatballs often end up in bento lunch boxes as a handy side for rice. Here they’re perfect for a family dinner or as a warm party snack.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- ground turkey - 500 g
- onion - 0.5 pc
- breadcrumbs - 3 tbsp
- egg - 1 pc
- ginger - 5 g
- garlic - 1 clove
- salt - 0.5 tsp
- black pepper - 0.25 tsp
- soy sauce - 4 tbsp
- mirin - 3 tbsp
- sugar - 1.5 tbsp
- water - 80 ml
- potato starch - 1 tbsp
- vegetable oil - 2 tbsp
- chives - 2 tbsp
Main Ingredient:
turkey
Preparation
- Finely chop the onion. Grate the ginger on a fine grater and finely chop the garlic.
- In a large bowl, combine the ground meat, onion, half of the grated ginger, garlic, breadcrumbs, egg, salt and pepper. Knead with your hand for 2–3 minutes, until the mixture becomes sticky and uniform.
- With slightly damp hands, shape the mixture into small meatballs the size of a walnut so they don’t stick.
- Heat the oil in a large frying pan over medium heat. Arrange the meatballs in a single layer and fry for about 6–8 minutes, turning every few minutes, until lightly browned on all sides.
- Meanwhile, in a small bowl mix together the soy sauce, mirin, sugar, water, remaining ginger and starch until there are no lumps.
- When the meatballs are browned, pour the prepared sauce into the pan. Reduce the heat to medium-low and cook for 5–7 minutes, turning the meatballs frequently, until the sauce thickens and becomes glossy, coating them all over.
- When the sauce has the consistency of a thick syrup and clearly coats the meatballs, remove the pan from the heat.
- Before serving, sprinkle the meatballs with chopped chives. Serve hot.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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