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Ground turkey teriyaki meatballs are pan-fried meatballs glazed in savory teriyaki sauce, assembled into meal prep bowls with rice, edamame, and carrots. They come together in under 20 minutes and deliver restaurant-quality flavor with minimal cleanup.
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In a large bowl, combine the ground turkey and chopped green onions. Mix gently and form into meatballs of your desired size.
Heat avocado oil in a large skillet over medium-high heat.
Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
Once cooked, transfer the meatballs to a clean bowl.
Pour the teriyaki sauce over the hot meatballs and toss gently to coat them completely.
To assemble meal prep bowls, divide the cooked rice among four containers. Top with the teriyaki meatballs, edamame, and shredded carrots. Garnish with sesame seeds if desired.
Written automatically by CookOS, not by the creator.
Refrigerate assembled bowls or meatballs separately in airtight containers for up to 4 days; reheat meatballs gently in a skillet over low heat or microwave for 1-2 minutes.
Written automatically by CookOS, not by the creator.
Cook for 8-10 minutes, turning occasionally, until browned on all sides. Ground turkey is fully cooked when it reaches an internal temperature of 165°F.
Yes. Form the meatballs and refrigerate for up to 24 hours before cooking, or freeze uncooked for up to 3 months. Thaw in the refrigerator before pan-frying.
Ground chicken works 1:1 with the same cooking time. Ground pork will be slightly richer; ground beef will need 10-12 minutes to cook through.
Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over low heat or microwave for 1-2 minutes.
Yes, scale all ingredients by 2x. Cook in batches to avoid overcrowding the skillet, which prevents even browning.
