pasta salad (a great summer meal!), I was still left with quite a bit of sauce in the bottle. While I originally figured we'd use it to marinate some chicken breasts and then grill then, I remembered the teriyaki chicken burgers we'd made last year which led me on a bit of a google search, which then led me to Tracey's baked teriyaki turkey meatballs. Back when I made the honey chipotle turkey meatballs, Tracey tried them and gave them great reviews on her blog, so I knew I could trust her opinion when it came to meatballs ;)
One Year Ago: Skillet Lasagna
Two Years Ago: Strawberry Cream Tart
Baked Teriyaki Turkey Meatballs
from Tracey's Culinary Adventures
-1 lb ground turkey
-2 cloves garlic, minced
-2 tsp grated ginger
-1/4 cup chopped Italian parsley
-1 egg, lightly beaten
-1/2 tsp ground allspice
-1/4 cup, plus 2 tbsp panko breadcrumbs
-1 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1 cup teriyaki sauce
1. Preheat oven to 350F. Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, combine all ingredients (except for the teriyaki sauce) and mix with your hands, just until the ingredients are evenly distributed (don't overmix). Form mixture into balls (a little larger than a golf ball) and place on the prepared baking sheet.
3. Bake for 15-20 minutes, until browned and cooked through. While meatballs are baking, heat teriyaki sauce in a small saucepan until boiling. Stir and bring to a simmer, stirring occasionally.
4. Brush meatballs with warmed sauce and return to the oven to bake for an additional 5 minutes. Serve meatballs over rice with remaining sauce.