A little change up for weekly meal prep roundups. Everytime I create a dish starring ground turkey, I always hope for a juicy and tender bite. We all know, ground turkey can sometimes come out dry.
This meatball recipe came out just perfect!
Its flavorful and juicy! A meal prep that I don't mind eating over and over again.
You can serve these meatballs with plain rice, noodles, or just vegetables! These meatballs are sitting in a delicious teriyaki sauce, so all that sauce will soak into the rice.
I know for sure my husband will ask for this dish to be prepped on the monthly.
I love this recipe and so happy to be sharing it!
Ground Turkey Teriyaki Meatballs
Serves 6-8
Ingredients
1 ½ lbs ground turkey
1 egg
½ cup plain breadcrumbs
2 tbsp soy sauce
1 tbsp sriracha
1 ½ tsp garlic seasoning salt
1 tsp grated ginger
½ tsp kosher salt
½ tsp pepper
4 tbsp chopped green onion
4 carrots, sliced
Half onion, sliced
3 garlic cloves, minced
⅓ cup frozen peas
¼ cup chicken stock/broth
Teriyaki sauce
½ cup teriyaki sauce(I used Trader Joe's Soyaki sauce)
2 tbsp garlic chili sauce
2 tbsp sriracha
1 tbsp cornstarch
1 tbsp water
Directions
In a large bowl, add the ground turkey, egg, breadcrumbs, soy sauce, sriracha, garlic seasoning, salt, pepper, ginger, green onion.
Mix with your hands until all is incorporated. Form into meatballs, it should be the size of a golf ball. It should make about 22 meatballs. Place the meatballs on a baking sheet.
Place the minced garlic, diced carrot and onion in a little bowl. Set aside.
Combine the teriyaki sauce, garlic chili sauce, and sriracha. Mix the cornstarch and water (this is known as a slurry- it serves as a thickener for the sauce). Set aside.
Preheat a large wide skillet to medium high and drizzle with olive oil. Place half the meatballs in the skillet and sear all around, by flipping them when you see a nice golden color. Place them on a baking sheet. Repeat with the second batch of meatballs. **The meatballs should NOT be cooked through in the middle, to allow cooking time in the sauce.
Place the turkey meatballs back into the skillet. Add the carrots, onion, peas and garlic. Pour the chicken stock and top with a lid. Let it steam for about 3 minutes. Next, add the teriyaki sauce and the cornstarch/ water mixture. Carefully toss the meatballs around in the sauce so it's coated. Top with lid and place heat on low, simmer for about 8 minutes.
Serve with white rice or noodles and top with green onion and sriracha
