Teriyaki Meatballs from Reynolds Wrap®

Ingredients

• Meatballs:
• 16 ounces lean ground turkey
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped green onion
• 1 large egg
• 1 teaspoon freshly grated ginger
• 1 garlic clove, pressed
• 2 teaspoons sesame oil
• Reynolds Wrap Aluminum Foil
• Teriyaki Sauce:
• 1/4 cup light brown sugar, lightly packed
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon sesame oil
• 1 medium garlic clove
• 1/2 teaspoon freshly grated ginger
• Optional Garnishes:
• Sesame seeds
• Chopped green onion

Directions

Line a 17×12-inch rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Preheat oven to 400 degrees F.

Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.

Roll into 1 1/4″ to 1 1/2″ meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.

Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.

Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.