These Eggless Teriyaki Turkey Meatballs are juicy, flavorful, and coated in the most delicious homemade teriyaki sauce. Made with simple ingredients and ready in no time, they’re perfect for busy weeknights when you need something quick, comforting, and family-approved. No eggs needed—just bold, savory-sweet flavor in every bite!
Oriana’s Thoughts On The Recipe
If there’s one dish that’s always a hit in my house, it’s meatballs! They’re easy to make, endlessly versatile, and perfect for packing in flavor. These Eggless Teriyaki Turkey Meatballs are no exception—they’re juicy, saucy, and loaded with those bold Asian-inspired flavors we all crave. And the best part? My kids devour them without a single complaint. I call that a total mom win!
What I Love About This Recipe
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Meatballs:
- Ground turkey meat
- Dry Binder: You can use crushed saltine crackers, breadcrumbs, panko, or a crushed white sandwich bread slice. See recipe notes for details.
- Wet Binder: You can use buttermilk, yogurt, or ricotta cheese. See recipe notes for details.
- Green onions
- Garlic powder
- Kosher salt
- Black pepper to taste
- Canola or vegetable oil
- Sesame seeds (optional)
For the Teriyaki Sauce:
- Low-sodium soy sauce
- Rice vinegar
- Garlic cloves
- Ginger – Fresh or ground
- Canola or vegetable oil
- Brown sugar
- Black pepper
- Cornstarch
Food Allergy Swaps
- Gluten-Free: Instead of saltine crackers and soy sauce (both typically contain gluten), use gluten-free crackers or breadcrumbs and gluten-free tamari or coconut aminos. Additionally, double-check that rice vinegar is labeled gluten-free, or substitute with apple cider vinegar if needed.
- Dairy-Free: Instead of plain yogurt, ricotta cheese, or buttermilk, use unsweetened plain dairy-free yogurt, dairy-free ricotta, or a mix of plant-based milk and lemon juice or vinegar to mimic buttermilk.
- Soy-Free: Instead of soy sauce, vegetable oil, or canola oil (which may contain soy or be soy-based), use coconut aminos in place of soy sauce and swap the oils for avocado oil, olive oil, or sunflower oil.
- Sesame-Free: Instead of sesame seeds, simply omit them.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch as a thickener in the teriyaki sauce.
Process Overview: How to Make Teriyaki Turkey Meatballs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Meatballs Mixture
Combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper in a large bowl. Gently shape into 16-18 meatballs.
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.
Step 5 – Garnish and Serve
Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
Recipe Tips
If you are not a big fan of turkey, you can also use ground chicken or pork.
Browning meat in the Instant Pot can be tricky. The trick is to do it in small batches and not turn until the meat has formed a crust on the bottom, or it will stick.
The amount of sauce in this recipe is more than enough for 1 lb of meat, which yields 14-16 meatballs. If you use more than 1 lb of meat, increase the amount of sauce accordingly.
Storage & Freezing Instructions
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, in the microwave, or in the oven.
Frequently Asked Questions
Yes! You can also use ground chicken or pork if you prefer.
Over time, I’ve noticed that depending on the ground turkey brand and the fat percentage, the mixture could be too wet and not firm enough to hold the meatballs together. If this is your case, add an additional 1/4-1/2 cup of panko to the mixture to help keep the meatballs together when cooking.
If you don’t have saltine crackers available, you can use 1/2 cup of plain panko.
Yes, you can use 3 tablespoons of plain yogurt.
Yes! Prepare the turkey mixture and teriyaki sauce as instructed in the recipe. Then brown the meatballs in a skillet over medium-high heat until browned on all sides. Add the teriyaki sauce and mix to combine. Reduce heat to low, and cook covered for 15-20 minutes, or until the meatballs reach 165º F (75º C).
More Recipes You’ll Love!
- Easy Instant Pot Stroganoff Meatballs
- BEST Eggless Italian Meatballs
- Eggless Turkey and Spinach Meatballs
- Easy Greek Chicken Meatballs (Baked – No Eggs)
- Easy Turkey Fajita Bowl
- More Recipes
Recipe Card
Easy Teriyaki Turkey Meatballs (Egg-Free)
Equipment
Ingredients
- 1 lb (450 g) ground turkey meat
- 1/2 cup Dry Binder: crushed saltine crackers, breadcrumbs, panko, or crushed white sandwich bread slice (see notes)
- 3 tablespoons Wet Binder: plain yogurt, whole ricotta cheese, or buttermilk (see notes)
- ¼ cup green onion, sliced + more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 2 tablespoons canola or vegetable oil
- 1 tablespoon sesame seeds (optional)
Teriyaki Sauce:
- 3/4 cup (180 ml) low sodium soy sauce
- 1/3 cup (80 ml) rice vinegar
- 3 cloves garlic cloves, minced
- 3 teaspoons freshly grated ginger (or 1 teaspoon of ground ginger)
- 3 tablespoons (45 ml) canola or vegetable oil
- 4 1/2 tablespoons (54 g) brown sugar
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
PRESSURE COOKER:
- In a large bowl, combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16-18 meatballs.
- Combine teriyaki sauce ingredients in a medium bowl. Set aside.
- Heat the Instant Pot in sauté mode. Add 2 tablespoons of oil and brown the meatballs, about 2 minutes per side. When the meatballs are brown for all sizes, add the teriyaki sauce, cover, and lock the lid. Cook high pressure for 10 minutes.
- After the cooking time is over, press "cancel" and allow it to release pressure naturally. This will take about 5-8 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.
- Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
STOVETOP:
- In a large bowl, combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16-18 meatballs.
- Combine teriyaki sauce ingredients in a medium bowl. Set aside.
- Add 2 tablespoons of oil to a large pan over medium heat. Brown the meatballs, about 2 minutes per side.
- When the meatballs are brown on all sides, add the teriyaki sauce and mix to combine. Reduce heat to low, and cook covered for 20-25 minutes, or until the meatballs' internal temperature reaches 165º F (75º C).
- Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.
- 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, in the microwave, or in the oven.
- Gluten-Free: Instead of saltine crackers and soy sauce (both typically contain gluten), use gluten-free crackers or breadcrumbs and gluten-free tamari or coconut aminos. Additionally, double-check that rice vinegar is labeled gluten-free, or substitute with apple cider vinegar if needed.
- Dairy-Free: Instead of plain yogurt, ricotta cheese, or buttermilk, use unsweetened plain dairy-free yogurt, dairy-free ricotta, or a mix of plant-based milk and lemon juice or vinegar to mimic buttermilk.
- Soy-Free: Instead of soy sauce, vegetable oil, or canola oil (which may contain soy or be soy-based), use coconut aminos in place of soy sauce and swap the oils for avocado oil, olive oil, or sunflower oil.
- Sesame-Free: Instead of sesame seeds, simply omit them.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch as a thickener in the teriyaki sauce.
- 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 meat yields 14-16 meatballs approximately. If you use more than 1 lb of meat, increase the amount of sauce accordingly.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
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!
I’ve made these before and absolutely love them! I was wondering if you think they would work in a crock pot? I was trying to prep some things that I can just throw in the slow cooker each morning.
Any thoughts would be very welcome!
Hello Sara! I haven’t made these in the slow cooker, but I think it could work. I would suggest browning the meatballs before you put them in the slow cooker with the sauce. Cook on low for 4 hours. Please, let me know how it goes. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi! I thought this recipe was delicious! Made it for our family of 5 and everyone gobbled it down!!! Thanks for the recipe. Quick question! How many meatballs are in a serving? Trying to keep track of my calories! Thanks!
Hello Heather! It sounds like you nailed it! This recipe yields 18 meatballs approximately, so each serving is 3 meatballs. Thanks so much for trying my recipe and taking the time to come back and let me know.
The flavors here are delicious and it by no means feels/tastes like a low cal recipe. You’ll fool all the turkey-phobic beef lovers in your life. In the kitchen, we need to be flexible. My first time, these balls were falling apart. If these don’t feel firm in their raw form, don’t expect your balls to remain intact! Add breadcrumbs as needed, adjusting until they keep their shape when gently poked. Will be making again and again!
Hello Chrissy! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
I made this for the first time tonight! Absolutely delicious! My husband finished his plate, looked at me, and said, “that was awesome!”
I made the version that substituted an egg for the buttermilk and panko for the saltine crackers. Like others noted, my sauce was not as thick as I had hoped after the cooking time was up. I took a couple of extra minutes to remove my meatballs from the instant pot, added a cornstarch slurry to my sauce, and sautéed it in the instant pot for a couple minutes. It thickened up beautifully. Then I mixed the meatballs back in and it was perfect. We decided to top our plates with sesame seeds, green onion, and a little sriracha. Thank you so much for this recipe! This will be a regular in our house for sure!
Hello Allison! I’m delighted to hear you and your husband enjoyed it so much. This is a fave around here too, I made them all the time. Thanks so much for your feedback and for trying my recipe.