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healthy gluten-free teriyaki turkey meatballs

Healthy Teriyaki Turkey Meatballs

The juiciest gluten-free turkey meatballs are coated in sticky, healthy teriyaki sauce and served with crispy roasted broccoli and brown rice. The perfect quick and easy 30-minute weeknight dinner or meal prep recipe!
5 from 30 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 4 servings

Ingredients
 

Turkey Meatballs:

  • 1 pound ground turkey, 94% lean not 99%
  • 1 large egg
  • ¼ cup scallions, (green onion) finely sliced
  • 1 tbsp low sodium soy sauce, or tamari (gluten-free)
  • cup of panko bread crumbs, gluten-free panko (if needed)
  • ¾ tsp freshly grated ginger, very fine
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ - 1 tsp salt
  • ½ tsp ground black pepper

Healthy Teriyaki Sauce:

Roasted Broccoli:

  • 2 heads broccoli, cut into small florets
  • 1 - 2 tbsp olive oil
  • Salt & pepper, to taste

To Serve:

  • 2 cups cooked brown rice
  • Garnish: green parts of the scallions, and/or sesame seeds

Instructions

Prep:

  • Preheat the oven to 400°F and line two baking sheets with parchment paper. Make sure there are two racks open before heating the oven.

Roasted the Broccoli:

  • Toss the broccoli florets, olive oil, salt, and pepper into a mixing bowl.
  • Spread the coated broccoli across one of the lined baking sheets.
  • Roast for 22 - 28 minutes, depending on how charred you want the broccoli. Check at the 18-minute mark.
    crispy broccoli on a baking sheet after roasting

Make the Meatballs:

  • In a large bowl, combine ground turkey, egg, scallions, soy sauce, breadcrumbs, ginger, garlic powder, onion powder, salt, and black pepper.
  • Gently mix with hands until fully combined and form 18-22 meatballs using a scooper or your hands (for even sizing, measure 2 tablespoons of mixture per meatball).
    raw gluten-free Asian turkey meatballs in a baking sheet before baking
  • Place meatballs evenly on the second lined baking sheet. Bake for 13-16 minutes or until internal temperature reaches 165°F.
    cooked meatballs on a baking sheet

Make the Teriyaki Sauce:

Serving:

  • Carefully transfer cooked meatballs to the saucepan with teriyaki sauce, and gently coat them. Alternatively, use a mixing bowl for this step if your saucepan is not large enough.
    coating asian turkey meatballs in healthy teriyaki sauce
  • Serve the teriyaki turkey meatballs with brown rice and roasted broccoli. Then, garnish with sliced green parts of scallions and sesame seeds. Enjoy!

Notes

Air Fryer Instructions: You can air fryer the turkey meatballs instead of baking them. Air fry them at 360°F for 8 – 10 minutes or until fully cooked (165°F internal temperature).
Swap with other roasted vegetables: I love serving teriyaki meatballs with crispy broccoli, but you can also serve them with green beansshishito peppersbaby carrots, or cauliflower and broccoli.
Use 94% lean ground turkey. Using 99% lean turkey can result in dry meatballs. I recommend using 94% lean turkey to ensure that these Asian turkey meatballs are super juicy.
Don’t overwork the turkey meatball mixture. This is my #1 tip for gluten-free meatballs. If you overwork the mixture, the meatballs will be tough and dry.
Freezing: You can prepare the turkey meatballs, shape them, and then freeze them on a baking sheet. Once frozen, transfer them to a resealable bag or airtight container. When you’re ready to cook them, bake them directly from frozen and add 3 – 4 extra minutes to the cooking time.
Storing: Place leftovers into one large or individual airtight container and store them in the refrigerator for 4 – 5 days. I recommend letting the turkey meatballs cool to room temperature before refrigerating.
Reheating: To reheat, transfer any leftovers to a microwave-safe dish and heat in 30-second intervals until warm. Alternatively, you can reheat everything in a preheated oven at 350°F (175°C) until warmed.

Nutrition

Calories: 442kcal | Carbohydrates: 48g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 109mg | Sodium: 1225mg | Potassium: 1543mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2085IU | Vitamin C: 280mg | Calcium: 190mg | Iron: 5mg
Course Lunch & Dinner
Cuisine Asian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!