Teriyaki Turkey Meatballs (Gluten Free)

Teriyaki turkey meatballs on white platter with toothpicks.

4.80 from 5 votes

Teriyaki Turkey Meatballs (Gluten Free)

These gluten free Teriyaki Turkey Meatballs are made with ground turkey, ginger, and tossed with a homemade teriyaki sauce in the crockpot.

Prep Time10

Cook Time20

Warming Time2

Total Time2 30

Course: Appetizer

Cuisine: Asian

Diet: Gluten Free

Keyword: teriyaki meatballs, turkey meatballs, crockpot meatballs, gluten free meatballs

Servings:

Calories: 64kcal

Author: Christine Rooney

Equipment

Slow Cooker

Ingredients

For The Meatballs:

3 lbs. ground turkey 85% lean
2 large eggs
¾ cup gluten free Panko breadcrumbs or regular Panko breadcrumbs if not gluten free
3 tsp. garlic powder
2 tsp. onion powder
1 tsp. crushed red pepper flakes
1 tsp. kosher salt
1 tsp. pepper
1 inch ginger root or 2 tsp. powdered ginger
cooking spray

For The Teriyaki Sauce:

½ cup low sodium Tamari or low sodium soy sauce if not gluten free
⅓ cup gluten free Hoisin sauce or regular Hoisin sauce if not gluten free
¼ packed cup brown sugar
1 tsp. rice vinegar
1 tsp. Sriracha
1 cup water
2 Tbsp. corn starch or arrowroot powder
¼ cup sesame seeds optional
2 Tbsp. chives or scallions for garnish - optional

US Customary - Metric

Instructions

For The Meatballs

Heat oven to 400 degrees Fahrenheit.
Start by placing 3 lbs. of ground turkey (85% lean) in a large mixing bowl.
Add 2 large eggs, ¾ cup Gluten Free Panko breadcrumbs (can use regular Panko breadcrumbs if not gluten free), 3 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. crushed red pepper flakes, and 1 tsp. each of kosher salt and pepper. Peel and rate 1 inch of fresh ginger into the ground turkey using a Microplane or zester. (Alternatively you can use 2 tsp. of ground ginger).
Using a wooden spoon or your hands mix all of these ingredients until completely combined. Try not to overwork the turkey or it may become tough.
Using a medium size cookie scoop, an ice cream scoop, or a spoon scoop the meat into your hands and roll it around until it forms a ball. Each meatball should be about 1 ½ inches wide.
Spray a couple of large baking sheets with cooking spray to prevent the meatballs from sticking.
Place the meatball on a baking sheet and repeat with the remainder of the turkey. You should end up with between 45 - 48 meatballs.
Place the baking sheets in the refrigerator for 15 minutes and allow the meatballs to chill before baking.
Place the baking sheets in the oven and bake for 20 minutes. The meatballs should be cooked through at this point.
The best way to tell if meatballs are cooked through is to measure the internal temperature with a meat thermometer.
The safe internal temperature for ground turkey is 165 degrees. The meatballs should be firm (but not tough) to the touch and the outside golden brown in color.
Remove the pan from the oven, use a spatula to remove the meatballs from the baking sheets, and place the meatballs in a crockpot.

For The Teriyaki Sauce:

Combine ½ cup low sodium Tamari (can use regular low sodium soy sauce if not gluten free), ⅓ cup gluten free Hoisin sauce (use regular hoisin sauce if not gluten free), ¼ packed cup brown sugar, 1 tsp. rice vinegar, and 1 tsp. Sriracha in a small sauce pan on the stove top.
Bring all of these ingredients to a very light boil and stir them together until the brown sugar dissolves.
Add 2 Tbsp. corn starch (or arrowroot powder) to 1 cup of water. Stir the corn starch into the water until fully dissolved, creating a slurry. Slowly pour the slurry into the pan, stirring constantly with a whisk.
Cook the sauce just under a boil for 10 - 12 minutes. Stir the sauce often to prevent burning. It should thick and get glossy. Remove from the heat when finished.
Feel free to add 1 Tbsp. more of corn starch to a bit more water and add if necessary. The sauce should thicken up at this point.
Pour the sauce over the meatballs making sure they are coated. Cook the meatballs in the sauce for 1-2 hours on 'Low'. Turn the setting to 'Keep Warm' after they're completely heated through.
Feel free to add a bit of chicken broth or water and stir the meatballs into the sauce carefully if you would like it more evenly distributed.
To Serve: Serve from the crockpot, in a bowl, or arranged on a platter with toothpicks. Sprinkle with sesame seeds and minced chives or scallions (optional).

Video

Notes

BBQ Sauce (gluten free) can be substituted for gluten free Hoisin sauce if needed.

Feel free to cut this recipe in half if needed. Cutting the recipe in half yields 24 meatballs.

It's important to use ground turkey that is 85% lean. Using a leaner ground turkey will result in dry meatballs.

Nutrition