Let’s continue celebrate 2024 with a delicious and healthy recipe.  These versatile turkey meatballs teriyaki make a great appetizer or add Asian mixed vegetables for quick midweek meal.

For more information regarding Life University’s Culinary Nutrition Program, please go to: life.edu/academic-pages/bachelor-of-science-in-culinary-nutrition/.



 Recipe by Denise Pickett-Bernard, PhD, RDN, LDN


2 pounds ground turkey breast

1/4 C pine nuts, lightly ground

1/4 C sesame seeds, lightly ground

1/2 C almond meal

2 eggs

2 T fresh ginger, grated (divided)

1 bunch scallions, chopped (green part only)

1 T + 1/4 C Kikkoman soy sauce

1 T sesame oil

3 T brown sugar

1/2 C fresh pineapple

1 C bell pepper, diced (red, yellow or orange)



Line baking pan with parchment paper. Preheat oven to 375. Place turkey, ground pine nuts, ground sesame seed, almond meal, eggs, half of the ginger and 1 T of the soy sauce into a bowl. Mixing gently, distribute all of the ingredients throughout the meat resulting in a cohesive texture. Using a small ice cream scoop, form into 1 oz. balls, place on the baking sheet and bake for about 20 minutes. 

Make sauce while the meatballs are cooking. Heat a sauté pan. Add the sesame oil. Sauté the ginger, scallions and red bell pepper in the oil. Add the remaining soy sauce and brown sugar. Add the pineapple. When the meatballs are done, add to the sauce, stirring them to coat.


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