BBQ Teriyaki Meatballs

Recipe courtesy of Diane Boyd and Recipe Redux


An appetizer recipe perfect for a summer bbq! Start with lean ground turkey, add in finely chopped cremini mushrooms, plus a twist to the traditional bbq sauce with a bit of Asian flair.

makes 4-5 dozen meatballs


1 Tablespoon olive oil
4 Tablespoons green onions
2 cups chopped cremini mushrooms (baby portabella)
2 pounds ground turkey
1 egg
cooking spray
for the Teriyaki BBQ sauce

1 cup ketchup
1/4 cup packed light brown sugar
2 Tablespoons cider vinegar
2 Tablespoons dry mustard
2 minced garlic cloves
1/2 teaspoon chili powder
1 cup teriyaki sauce


For the bbq teriyaki sauce
Place all ingredients in bowl and stir to combine. Set aside.

For the meatballs
Heat 1 tablespoon of olive oil in a medium skillet. Add green onions and cremini mushrooms. Sautee 3 to 5 minutes until tender.

In a large bowl combine ground turkey, sauteed mushroom and onion mixture, and egg. Roll turkey/mushroom mixture into one inch meatballs.

Spray a large skillet with cooking spray and cook meatballs over medium high heat until brown. Drain on plate covered with a paper towel. Place meatballs in the bottom of a slow cooker and pour teriyaki bbq sauce over the top.

Cook on high for 2 hours, stirring once after one hour.


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