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These healthy teriyaki turkey meatballs are made on the stove top and come together in 30 minutes. Serve with broccoli and rice for a delicious gluten-free weeknight dinner that the entire family will love.

Teriyaki Turkey Meatballs bowl

These teriyaki turkey meatballs are the perfect flavorful weeknight meal. Homemade turkey meatballs and broccoli are coated in a sweet and savory teriyaki sauce and served over a bed of rice. These bowls come together on the stovetop and are high in protein, fiber, vitamins + minerals.

This is one of those easy recipes that you will quickly memorize and have on repeat in your home. It uses minimal dishes and only takes about 30 minutes to prepare which is perfect for those busy weeknights when you want a healthy, protein-packed meal but are short on time.

Teriyaki Turkey Meatballs in pan

ingredients for these teriyaki turkey meatballs

  • Ground turkey or chicken
  • Egg
  • Almond flour or breadcrumbs
  • Minced garlic
  • Freshly grated ginger (or ground ginger)
  • Green onion
  • Coconut aminos (or can sub soy sauce)
  • Salt + pepper
  • Red pepper flakes
  • Avocado oil
  • Chicken bone broth
  • Rice vinegar
  • Sesame oil
  • Arrowroot starch or cornstarch
  • Honey
  • Broccoli
  • Prepared rice in bone broth

bone broth nutrition facts

I love incorporating bone broth into recipes whenever I can because it offers such a rich nutrition boost to any meal. Bone broth is a whole food source of collagen, and is made by simmering the collagen-rich parts of the animal and bones (hence the name “bone” broth).

Collagen is a type of protein (the most abundant one in the body) made up of several beneficial amino acids such as glycine, proline, and hydroxyproline. Several studies have shown that collagen helps to improve gut health by restoring the lining of the stomach and intestines and improving nutrient absorption. (1)  I have an entire blog post dedicated to collagen and it’s benefits, check it out here!

Bone broth is packed with protein, with most types containing around 9 grams of protein per 1 cup serving. There are several different types of bone broth as well, such as chicken, beef, fish, and pork. This makes it so easy to add it in to just about any recipe for instant added protein. I always cook my rice in bone broth instead of water. I also love substituting bone broth in any soups or other recipes that call for other types of stock or broth. You can even sip bone broth straight as a warm, savory beverage!

Teriyaki Turkey Meatballs in bowl

more quick dinner recipes you’ll love:

If you make these teriyaki turkey meatballs, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations! 

Click here for the Reel I made of this recipe 

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Teriyaki Turkey Meatballs

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These flavorful teriyaki turkey meatballs are made on the stove top and paired with rice and broccoli for a delicious weeknight dinner that comes together in under 30 minutes.

  • Author: Jessica Bippen
  • Prep Time: 20 min
  • Cook Time: 8-10 min
  • Total Time: 30 minutes

Ingredients

Units Scale

FOR THE MEATBALLS:

1 lb ground turkey or chicken
1 egg
1/3 cup almond flour or gluten-free breadcrumbs
2 cloves garlic, minced
1/2 tbsp freshly grated ginger (or 1/4 teaspoon ground ginger)
3 tbsp chopped green onions
1 tbsp coconut aminos
1 tsp Kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1–2 tbsp avocado oil

FOR THE TERIYAKI SAUCE:

1/2 cup coconut aminos (if subbing with soy sauce, use only 1/3 cup)
1/2 cup chicken bone broth, plus 2 tbsp
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp arrowroot starch or cornstarch
3 tbsp honey
3 cloves of garlic, minced
2 tsp fresh minced ginger (or 1/2 tsp ground ginger)
1/2 tsp crushed red pepper flakes

FOR THE BOWLS:

1 head broccoli cut into florets
Prepared rice in bone broth

Instructions

In a large bowl, combine the meatball ingredients. Mix until well combined. Roll into 1-inch meatballs.

Heat the avocado oil in a stainless steel skillet over medium heat. Add the meatballs in a single layer and brown the meatballs on two sides until golden brown; 2 to 3 minutes per side. Set the browned meatballs on a clean plate.

Wipe down the fry pan and add the chopped broccoli and 2 tbsp water. Place the lid on the pan and let it sit for 2-3 minutes until crisp-tender. Set the broccoli aside on a clean plate.

Meanwhile, combine the coconut aminos, 1/2 cup broth, honey, rice vinegar, sesame oil, ginger, garlic, and crushed red pepper flakes. Whisk until well combined. Add to the fry pan and bring to a simmer. In a small bowl, whisk together the remaining 2 tablespoons of chicken broth along with the cornstarch/arrowroot. While gently stirring, stir the slurry into the sauce.

Nestle the meatballs back into the sauce, cover and cook until the meatballs are just cooked through, about 6-8 minutes. Add in the broccoli and toss to coat in the warm sauce. Let simmer until the sauce thickens, about 2 more minutes. Serve over rice and enjoy!

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.