If you like teriyaki and you like meatballs this recipe is for you! Not only was it was easy peasy, but it also made for great leftovers (my favorite). Now that John and I are living under one roof, making a weekly menu and grocery shopping is so much easier (only one of the very many wonderful perks). Planning ahead and having all of the ingredients makes making meals like this after work (and sometimes even the gym) more manageable! Plus- not to hate on the PB&J lovers, but who doesn’t love delicious dinner leftovers for lunch??
- jasmine rice
- green onions for topping
- 1 pound ground turkey
- 1 large egg
- ½ cup gluten-free breadcrumbs
- 1 clove garlic, minced
- 2 inches fresh ginger, grated or diced
- ½ teaspoon gluten-free soy sauce (we like the low sodium one)
- 3 green onions
- 1/2 teaspoon pepper
- 1/4 cup gluten-free soy sauce
- 1/2 cup brown sugar
- 3/4 cup water
- 1/2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons corn starch
- Preheat the oven to 400 degrees. Place the ground turkey in a medium sized bowl. Peel and dice ginger, mince the garlic, slice the green onions and add everything to the bowl. Then add egg, breadcrumbs, soy sauce, and black pepper. Using freshly washed hands mix all the ingredients together until well blended.
- Cover a baking sheet with foil. I also used a wire rack on the top of the foil to place the meatballs on in case anything was going to drip off. Turns out turkey is so lean this wasn’t really necessary, but I think would be if you used a less lean meet such as pork or beef. Roll the meat mixture into small sized balls, around a tablespoon each. Depending on the size of your meatball you should make around 25-30 individual balls. Place meatballs on the foil lined baking sheet (or wire rack, in my case) and bake 35- 40 minutes until golden brown.
- While the meatballs are baking, start to cook the rice. You can prepare the rice however you would like. As usual, we used a rice cooker. John loves any chance he can get to use that thing!
- Now you can begin preparing the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Heat on low until the sugar is dissolved, approximately 3-4 minutes. Now add the cornstarch to a small bowl of water. You only want to use enough water to get the cornstarch to dissolve, around 1-2 tablespoons. Add the liquid to the pot, turn up the heat to medium, and stir until thickened. Set aside until meatballs are ready.
- When your meatballs are done, transfer them from the baking sheet into the glazed filled pot. Stir until all of the meatballs are coated.
- Serve meatballs over rice (preferably with extra sauce) and top with remaining green onions.