Appetizers & Snacks, Dinner, Lunch

Teriyaki Turkey Meatballs with Hoisin-Soy Glaze

  • Prep 10 mins
  • Total 39 mins
  • Easy
  • Serves 6

These meatballs are wonderfully versatile, making them a meal prep favorite. You can make the meatballs and refrigerate them the night before meal prep day. Once they are cooked, enjoy them over rice, couscous, or quinoa. Serve leftovers in hoagie rolls with cabbage slaw or over rice noodles.

READY TO GO: You can make the meatballs(step 1) and the sauce(step 3) one day ahead of time and store them in separate airtight containers in the refrigerator. When you are ready to cook, let the meatballs and sauce sit at room temperature for about 5 minutes, then resume the instructions starting at step 4.

STORAGE: Store in airtight containers in the refrigerator for up to 4 days or in the freezer for up to3 months.


  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 1/2 pounds ground turkey
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 4 tablespoons soy sauce, divided
  • 1 scallion, green parts only, chopped
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon packed light brown sugar
  • 1 teaspoon toasted sesame oil
  • 3/4 cup water


  • Step 1

    In a large bowl, mix together the ground turkey, garlic, ginger, 2 tablespoons of soy sauce, scallion, panko breadcrumbs, and egg. Form the mixture into 1 1/2-inch meatballs(about 36 to 40 meatballs). Place the meatballs on a plate; cover and refrigerate while you make the sauce.

  • Step 2

    Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.

  • Step 3

    Meanwhile, in a medium bowl, combine the remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and brown sugar. Whisk until the sugar is dissolved. Set aside.

  • Step 4

    Pour the sesame oil into the pot. Once the oil is hot, add the meatballs and cook for 3 to 4 minutes, until the meatballs have browned on all sides. Select START/STOP. Transfer the meatballs to a bowl and set aside.

  • Step 5

    Pour the water into the pot, and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour in half of the prepared sauce, then return the meatballs to the pot.

  • Step 6

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 15 minutes. Select START/STOP to begin.

  • Step 7

    When the cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.

  • Step 8

    Pour the remaining sauce into the pot, and stir to coat the meatballs.