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By: Oriana Romero/Published: /163 Comments
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These Eggless Teriyaki Turkey Meatballs are perfect when you want a fast, family-friendly meal in a jiffy. These are crazy good and so easy. Serve over your favorite bowl of rice, quinoa, or steamed veggies. Stovetop and pressure cooker instructions are included.
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Table of Contents hide
2.Ingredients You’ll Need
3.Process Overview: How to Make Teriyaki Turkey Meatballs Step by Step
4.Recipe Tips
6.Frequently Asked Questions
7.More Recipes You’ll Love!
Quick & Easy Egg-Free Teriyaki Meatballs Recipe Highlights
Meatballs are one of my favorite dishes to cook. They are really versatile and can be packed with so much flavor. Plus, my kids eat them without complaints. If that’s not a win-win situation, I’m not sure what is!
They look amazing, huh? I promise they taste as good as they look. And have no fear because today’s recipe is pretty much healthy, only 325 calories per serving, yet still completely delicious and full of all your favorite Asian flavors.
My kids can’t get enough of these meatballs. Even my beef-loving husband, who isn’t the biggest fan of ground turkey, loved them.
This is that super quick and delicious recipe every family needs. These Teriyaki Turkey Meatballs are easy, quick to make, delicious, and perfect for busy weeknight dinners.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
For the Meatballs:
- Ground turkey meat
- Saltine crackers or Panko
- Buttermilk
- Green onions
- Garlic powder
- Kosher salt
- Black pepper to taste
- Canola or vegetable oil
- Sesame seeds (optional)
For the Teriyaki Sauce:
- Low-sodium soy sauce
- Rice vinegar
- Garlic cloves
- Ginger – Fresh or ground
- Canola or vegetable oil
- Brown sugar
- Black pepper
- Cornstarch
Process Overview: How to Make Teriyaki Turkey Meatballs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
Step 1 – Make the Meatballs Mixture
Combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper in a large bowl. Gently shape into 16-18 meatballs.
Step 2 – Prepare the Teriyaki Sauce
Combine teriyaki sauce ingredients in a medium bowl. Set aside.
Step 3 – Brown the Meatballs
You can do this over the stovetop or in your pressure cooker. Add 2 tablespoons of oil to your pan or pressure cooker and brown the meatballs, about 2 minutes per side.
Step 4 – Cook
When the meatballs are brown for all sizes, add the teriyaki sauce, cover, and cook. Depending if you are making this recipe over the stovetop or pressure cooker, the cooking times might vary. Check the recipe card for more details.
Step 5 – Garnish and Serve
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
Recipe Tips
If you are not a big fan of turkey, you can also use ground chicken or pork.
Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turn until they have formed a crust on the bottom, or they will stick.
The amount of sauce in this recipe is more than enough for 1 lb of meat. 1 lb of meat yields 14-16 meatballs approximately. If you use more than 1 lb of meat, increasethe amount of sauce accordingly.
Storing & Freezing Instructions
Here are tips and tricks on storing your Teriyaki Turkey Meatballs.
Make Ahead
Eggless Meatballs can be shaped and kept covered in the refrigerator for up to a day in advance.
Store
If you have leftover meatballs, store them in an airtight container in the fridge for up to 3 to 4 days. Then, reheat the meatballs in a pan or microwave until heated through.
Freeze
- Uncooked meatballs:prepare the meat mixture, form meatballs, place them on abaking sheetlined with wax paper, and then put them in the freezer. Leave them in for 30–60 minutes. Then, transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months.
- Cooked meatballs:prepare the meat mixture, form meatballs,and cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container, and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat them as needed. Then, you can reheat them on the stovetop, microwave, or oven.
Frequently Asked Questions
Can I use other types of ground meat?
Yes! You can also use ground chicken or pork if you prefer.
Why my meatball mixture is so wet?
Over time, I’ve noticed that depending on the ground turkey brand and the fat percentage, the mixture could be too wet and not firm enough to hold the meatballs together. If this is your case, add an additional 1/4-1/2 cup of panko to the mixture to help keep the meatballs together when cooking.
What can I use instead of saltine crackers?
If you don’t have saltine crackers available, you can use 1/2 cup of plain panko.
Can I substitute the buttermilk?
Yes, you can use 3 tablespoons of plain yogurt.
Can I make this recipe over the stovetop?
Yes! Prepare the turkey mixture and teriyaki sauce as instructed in the recipe. Then brown the meatballs in a skillet over medium-high heat until browned on all sides. Add the teriyaki sauce and mix to combine. Reduce heat to low, and cook covered for 15-20 minutes, or until the meatballs reach 165º F (75º C).
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Recipe Card 📖
Easy Teriyaki Turkey Meatballs (Egg-Free)
Oriana Romero
These Eggless Teriyaki Turkey Meatballs are perfect when you want a fast, family-friendly meal in a jiffy. These are crazy good and so easy. Serve over your favorite bowl of rice, quinoa, or steamed veggies.
3.92 from 236 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6 servings
Equipment
Ingredients
- 1 lb (450 g) ground turkey meat
- 8 saltine crackers, crushed (about 1/2 cup) (see notes)
- 3 tablespoons (45 ml) buttermilk (see notes)
- ¼ cup green onion, sliced + more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 2 tablespoons canola or vegetable oil
- 1 tablespoon sesame seeds (optional)
Teriyaki Sauce:
- 3/4 cup (180 ml) low sodium soy sauce
- 1/3 cup (80 ml) rice vinegar
- 3 cloves garlic cloves, minced
- 3 teaspoons freshly grated ginger (or 1 teaspoon of ground ginger)
- 3 tablespoons (45 ml) canola or vegetable oil
- 4 1/2 tablespoons (54 g) brown sugar
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
PRESSURE COOKER:
In a large bowl, combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16-18 meatballs.
Combine teriyaki sauce ingredients in a medium bowl. Set aside.
Heat the Instant Pot in sauté mode. Add 2 tablespoons of oil and brown the meatballs, about 2 minutes per side. When the meatballs are brown for all sizes, add the teriyaki sauce, cover, and lock the lid. Cook high pressure for 10 minutes.
After the cooking time is over, press "cancel" and allow it to release pressure naturally. This will take about 5-8 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
STOVETOP:
In a large bowl, combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16-18 meatballs.
Combine teriyaki sauce ingredients in a medium bowl. Set aside.
Add 2 tablespoons of oil to a large pan over medium heat. Brown the meatballs, about 2 minutes per side.
When the meatballs are brown on all sides, add the teriyaki sauce and mix to combine. Reduce heat to low, and cook covered for 20-25 minutes, or until the meatballs' internal temperature reaches 165º F (75º C).
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
Oriana’s Notes
TURKEY: you can substitute ground turkey for ground chicken or pork if you prefer.
SALTINES CRACKERS:If you don’t have saltines crackers available, you can use 1/2 cup of plain panko.
BUTTERMILK:I use buttermilk because my daughter is allergic to eggs, but If you don’t have any food restrictions, you can substitute the buttermilk for 1 egg. You can also substitute buttermilk for 3 tablespoons of plain yogurt.
TURKEY MIXTURE TOO WET: Over time, I’ve noticed that depending on the brand of ground turkey and the fat percentage, the mixture could become too wet and not firm enough to hold the meatballs together. If this is your case, add an additional 1/4-1/2 cup of panko to the mixture to help to keep the meatballs together when cooking.
EXTRA TIPS:
- Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick.
- The amount of sauce in this recipe is more than enough for 1 lb of meat. 1 lb meat yields 14-16 meatballs approximately. If you use more than 1 lb of meat, increasethe amount of sauce accordingly.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 244kcalCarbohydrates: 12gProtein: 16gFat: 14gSaturated Fat: 2gCholesterol: 56mgSodium: 991mgPotassium: 241mgSugar: 6gVitamin A: 110IUVitamin C: 1.1mgCalcium: 51mgIron: 1.7mg
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Course Main Course
Cuisine Asian
Calories 244
Keyword dinner easy instant pot meatballs recipe Teriyaki turkey
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
This recipe was originally published in 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
