Steps to Prepare Natasha Bure 2021

Teriyaki Meatballs From Reynolds Wrap&Reg;

On march 2, 2021, natasha took to her.

Recipe Summary Teriyaki Meatballs From Reynolds Wrap&Reg;

These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.

Ingredients | Natasha Bure 2021

16 ounces lean ground turkey

½ cup panko bread crumbs

¼ cup finely chopped green onion

1 large egg

1 teaspoon freshly grated ginger

1 garlic clove, pressed

2 teaspoons sesame oil

Reynolds Wrap® Aluminum Foil

¼ cup light brown sugar, lightly packed

2 tablespoons hoisin sauce

1 tablespoon soy sauce

½ tablespoon sesame oil

1 medium garlic clove

½ teaspoon freshly grated ginger

Sesame seeds

Chopped green onion

Directions

Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.

Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.

Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.

Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.

Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

Line your baking sheet with Reynolds Wrap(R) Aluminum Foil for hassle free cleanup.

Info | Natasha Bure 2021

prep: 15 mins cook: 12 mins total: 27 mins Servings: 4 Yield: 4 servings

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