A double pack of ground turkey deserves two delicious meatball recipes. I made a double batch of these flavorful Teriyaki meatballs for future meals. Our family loves Asian and Italian so why not make a batch of both. I also made a batch of our favorite Italian meatballs in the crock pot with a large batch of marinara. I call this an easy meatball day with my special helper.
She likes to do everything together, including slides and meatballs. She’s my official meatball maker with our proportionate scoop.
Once we allowed the meatballs to cool completely, they went were equally divided among two quart bags and an easy meal awaits in the freezer. I’ll serve this over freezer brown rice or quinoa. I love easy meals. I can throw this in the crock pot on low before we head to the pool one day. Seriously easy, my freezer friends. Do your homework and enjoy your summer off
My six year-old daughter asked me what I wanted to be when I grow up. I was flattered and replied, ”I’m already a teacher” and she responded with, “I want to be a cooker.” She already is one…
Inspired by Mel’s Kitchen Cafe
- 1/2 cup low-sodium soy sauce
- 2 1/4 cups water
- 1 teaspoon ground ginger
- 2 teaspoons freshly minced garlic or sub 1/2 tsp. garlic powder
- 1/3 cup packed light or dark brown sugar
- 2 tablespoons honey
- 1 tablespoon rice or sub white vinegar
- 2 tablespoons cornstarch
- 2 pounds lean ground beef or ground turkey
- 2 large eggs
- 2/3 cup bread crumbs or rolled oats
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 2 to 3 tablespoons milk (use the lesser amount if using ground turkey)
- 1 tablespoon sesame oil for sauteeing
- Sliced green onions, for garnish
- For the sauce, in a medium bowl or in a liquid measuring cup, whisk together all the sauce ingredients until smooth.
- For the meatballs, in a large mixing bowl, combine all the meatball ingredients. Mix with a Kitchen Aid paddle if you have one.
- In a 12-inch nonstick skillet, heat a tablespoon of sesame oil over medium heat. Add the meatballs in a single layer skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.
- Pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce.
- Bring the mixture to a simmer and cook about 10-15 minutes, stirring every once in a while to carefully turn the meatballs and coat them in the sauce, until the meatballs are cooked through. If the sauce becomes overly thick, add a tablespoon of water at a time to thin. (I skip this step if I’m freezing. I allow it to cool to room temperature, about a 1 hour, stirring occasionally.
- Divide equally among two labeled quart size freezer bags. Gently squeeze air out and freeze flat.
- Thaw overnight. Warm about 30 minutes on stove top or 2-3 hours on low in a crock pot.
- Serve the meatballs and sauce over hot, cooked rice, quinoa or couscous, if desired. Garnish with green onions.