plate of Teriyaki Turkey Meatballs on steamed rice
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5 from 6 votes

Teriyaki Turkey Meatballs

Super easy to put together, these Teriyaki Turkey Meatballs use seasoned, ground turkey and get some added crunch from diced water chestnuts. As they brown in the skillet a quick, homemade teriyaki sauce gets poured over and cooks until they're coated and glossy.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Dinner, Main
Cuisine: Japanese
Keyword: cocktail meatball, teriyaki sauce, turkey meatballs
Servings: 4
Calories: 303kcal
Author: Kevin Is Cooking



  • 1 lb ground turkey
  • 1 egg
  • 1 cup Panko breadcrumbs
  • 8 oz can water chestnuts diced
  • 1 tsp sesame seeds
  • 1 tsp soy sauce
  • 1/2 tsp kosher salt
  • pinch red pepper flakes
  • 1/2 cup chopped cilantro separated

Teriyaki Sauce

  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/4 cup sake (See Note 1)
  • 1/4 cup mirin
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch


  • Chop cilantro leaves and set aside. Drain the water chestnuts and dice small. Set aside.
  • In a bowl mix together the ground turkey, egg, Panko, water chestnuts, sesame seeds, soy sauce, kosher salt, red pepper flakes and 1/4 cup chopped cilantro.
  • Using a small scoop (1-2 tablespoon) make the meatballs and roll into balls with your hands. Place on a baking sheet or plate and refrigerate for 15 minutes while you make the teriyaki sauce.
  • In a small bowl or directly in a small saucepan, mix together all the teriyaki sauce ingredients with a whisk until cornstarch is absorbed and there are no lumps. Bring to a simmer over medium heat until thickened and it turns into a glossy sauce. Set aside.
  • Heat oil over medium high heat in a large skillet. Add all the meatballs and cook, rolling until brown all over, about 5 minutes.
  • Turn heat to low. Stir teriyaki sauce and add to skillet, being sure to coat the meatballs. Cook for a minute or two shaking skillet to roll meatballs in the teriyaki sauce.
  • Serve over rice, garnished with remaining chopped cilantro and sesame seeds (optional).


  1. Substitute sake with Chinese cooking wine or a dry sherry.


Calories: 303kcal | Carbohydrates: 31g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 1170mg | Potassium: 485mg | Fiber: 2g | Sugar: 9g | Vitamin A: 225IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 2.7mg