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turkey teriyaki meatballs

Teriyaki Turkey Meatballs

Gluten-free meatballs made with garlic, ginger and ground turkey are pan-seared before being tossed in a teriyaki sauce.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 1 tbsp avocado or olive oil

For the Meatballs:

  • 1 lb ground turkey
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced or 2 tsp jarred
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper or 1/2 tsp black pepper for less heat
  • 1 egg
  • 1 cup panko bread crumbs I used a gluten-free version

For the Teriyaki Sauce:

  • 1/4 cup coconut aminos
  • 1/2 cup broth chicken or vegetable
  • 1 tsp minced ginger
  • 1 tbsp arrowroot starch or sub corn stach or tapioca flour


  • Combine all ingredients for meatballs in a large bowl, mixing to combine. Be careful not to overmix.
  • Form into 10-12 meatballs. I like to use an ice cream scoop to keep them an even size.
  • Heat a large skillet over medium heat. Add 1 tbsp oil and heat for another minute.
  • Add the meatballs to the pan, being careful not to overcrowd. Pan sear on each side, rotating every few minutes for a total of 10 minutes, until cooked through.
  • While meatballs cook, combine ingredients for teriyaki sauce in a bowl and whisk together well.
  • When meatballs are almost done, add the teriyaki sauce to the pan and use tongs to coat the meatballs while the sauce thickens.