Quick & Easy Egg-Free Teriyaki Meatballs Recipe Highlights
Meatballs are one of my favorite dishes to cook. They are really versatile and can be packed with so much flavor. Plus, my kids eat them without complaints. If that’s not a win-win situation, I’m not sure what is! They look amazing, huh? I promise they taste as good as they look. And have no fear because today’s recipe is pretty much healthy, only 325 calories per serving, yet still completely delicious and full of all your favorite Asian flavors. My kids can’t get enough of these meatballs. Even my beef-loving husband, who isn’t the biggest fan of ground turkey, loved them. This is that super quick and delicious recipe every family needs. These Teriyaki Turkey Meatballs are easy, quick to make, delicious, and perfect for busy weeknight dinners.
Step 5 – Garnish and Serve
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
Step 2 – Prepare the Teriyaki Sauce
Combine teriyaki sauce ingredients in a medium bowl. Set aside.
Step 3 – Brown the Meatballs
You can do this over the stovetop or in your pressure cooker. Add 2 tablespoons of oil to your pan or pressure cooker and brown the meatballs, about 2 minutes per side.
Step 4 – Cook
When the meatballs are brown for all sizes, add the teriyaki sauce, cover, and cook. Depending if you are making this recipe over the stovetop or pressure cooker, the cooking times might vary. Check the recipe card for more details.
Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turn until they have formed a crust on the bottom, or they will stick. The amount of sauce in this recipe is more than enough for 1 lb of meat. 1 lb of meat yields 14-16 meatballs approximately. If you use more than 1 lb of meat, increase the amount of sauce accordingly.
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Make Ahead
Eggless Meatballs can be shaped and kept covered in the refrigerator for up to a day in advance.
Store
If you have leftover meatballs, store them in an airtight container in the fridge for up to 3 to 4 days. Then, reheat the meatballs in a pan or microwave until heated through.
Freeze
Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper, and then put them in the freezer. Leave them in for 30–60 minutes. Then, transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months. Cooked meatballs: prepare the meat mixture, form meatballs, and cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container, and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat them as needed. Then, you can reheat them on the stovetop, microwave, or oven.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!
