Teriyaki turkey meatballs are a delicious dinner option, or you can serve them as an appetizer at your next party!
I still have so many cookie recipes to share with you. But I don’t want you to think that my family is subsisting solely on cookies, so I thought I’d share a non-cookie recipe today. :)
You might be wondering…meatballs? That are egg free? Impossible!
Nope, it’s not impossible. You do need something in place of the egg, and in this case, it’s mashed potatoes. My mom mentioned using potatoes in meatballs a few years ago, and then recently my friend mentioned doing the same. I gave it a try, and it does work! Plus, it’s a great use for leftover mashed potatoes.
These turkey teriyaki meatballs are easy, delicious, and a perfect dinner option. You can even make them a little smaller and serve them as appetizers for you holiday party!
I prefer lean ground turkey, but you can use extra lean if you wish. They will be a little more firm and possibly a bit dry, so make sure to serve with sauce if you use the extra lean meat.
Teriyaki Turkey Meatballs.
For the meatballs
- 1/4 cup onions chopped
- 1/4 cup red bell pepper chopped
- 1 pound lean ground turkey
- 1/2 cup mashed potato
- 1 Tablespoon gluten free tamari sauce
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
For the sauce
- 1 cup chicken broth
- 1/2 cup tamari
- 2 Tablespoons coconut sugar
- 3 Tablespoons honey
- 1/2 teaspoon ground ginger
- 1/2 cup red pepper chopped
- 1 clove garlic minced
- 1 teaspoon cornstarch
- 1 Tablespoon water
- green onion for garnish
Preheat the oven to 350 degrees.
In a large bowl, combine the chopped onions, chopped red bell pepper, lean ground turkey, mashed potato, tamari sauce, salt, and pepper. Use your hands to mix well.
Roll the mixture into balls (I made mine about 1 1/2 inches wide, and place in a skillet with a little bit of olive oil. Cook over medium heat until brown on all sides.
Transfer to a casserole dish and bake at 350 degrees for about 25 minutes, or until cooked through.
While the meatballs are baking, make the sauce.
Place the chicken broth, tamari, coconut sugar, honey, ground ginger, chopped red pepper, and minced garlic in a sauce pan and simmer for about 5 minutes.
Combine the cornstarch and water in a small container and shake well to remove lumps. Drizzle into the pan and stir well to combine. Continue to simmer until the sauce thickens, about 5 more minutes.
Drizzle the sauce over the finished meatballs, and top with green onion. Serve over rice if desired, or insert toothpicks for an easy appetizer.