Teriyaki Meatballs: Recipe Makeover

An all-American comfort food gets a makeover.

By: Debra Rouse, ND // Photography by Annette Slade

Categories: , , , , Tags: , , , , ,

Share this Post

Shop Ingredients

How this works

turkey meatballs recipe

Teriyaki Meatballs: Recipe Makeover

An all-American comfort food gets a makeover.
Course: Dinner
Keyword: dinner, gluten-free, meatballs, tamari, teriyaki, turkey
Servings: 6
Calories: 180kcal
Author: Live Naturally Magazine


  • 3/4 pound ground turkey breast
  • 1/4 cup breadcrumbs (or substitute gluten free oats)
  • 1 egg white
  • 1 cup low-sodium chicken broth
  • 1/4 cup low-sodium teriyaki sauce or tamari
  • 1 tablespoon brown rice vinegar
  • 1 cup broccoli florets, chopped
  • 2 cups shiitake mushroom, sliced
  • 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
  • 1 large zucchini, cut into 1/4-inch slices (2 cups)
  • 1 tablespoon organic cornstarch
  • 2 tablespoons water


  • Mix turkey, breadcrumbs and egg white. Divide mixture into 12 equal pieces; roll each into a ball with palm of hand. Coat bottom of 12-inch nonstick skillet with cooking spray and cook meatballs over medium-high heat 5 minutes. Use a spatula to brown on all sides, then reduce heat.

  • Mix chicken broth, teriyaki sauce and vinegar; pour into skillet. Cover and simmer 10 minutes. stir in mushrooms, bell pepper, broccoli and zucchini. Cook 3 minutes, stirring occasionally, until bell pepper is crisp-tender and meatballs are no longer pink in center. Mix cornstarch and water; stir into sauce in skillet. Cook 1 to 2 minutes, stirring constantly, until thickened and bubbly. Serve over noodles or rice.


Calories: 180kcal | Carbohydrates: 9g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 471mg | Fiber: 2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


There are no reviews yet.