Honey Garlic Turkey Meatballs
These juicy Honey Garlic Turkey Meatballs combine lean ground turkey with aromatic herbs and spices, then get glazed with a sticky-sweet sauce that caramelizes beautifully. They’re quick enough for weeknights but impressive enough for company.
Ingredients
- For the Meatballs:
- 1 pound ground turkey 93% lean recommended
- 1/3 cup panko breadcrumbs
- 1 large egg lightly beaten
- 3 cloves garlic minced
- 2 tablespoons green onions finely chopped
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce low-sodium recommended
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili sauce adjust to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons green onions thinly sliced for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Combine all meatball ingredients in a large bowl. Use clean hands to gently mix everything together until just combined. Avoid overmixing as this can make the meatballs tough.
- Shape the mixture into meatballs about 1.5 inches in diameter (about the size of a golf ball). You should get approximately 20-24 meatballs.
- Arrange the meatballs on the prepared baking sheet, leaving a little space between each one.
- Bake for 15-18 minutes until the meatballs are cooked through and register 165°F (74°C) on an instant-read thermometer.
- While the meatballs are baking, prepare the sauce. In a medium saucepan, combine honey, soy sauce, garlic, rice vinegar, and sriracha.
- Bring the sauce to a simmer over medium heat and cook for 2-3 minutes until it starts to reduce slightly.
- Add the cornstarch slurry to the simmering sauce and whisk continuously until the sauce thickens, about 1-2 minutes.
- Once the meatballs are done, toss them in the sauce until evenly coated. You can either add the meatballs to the saucepan or pour the sauce over the meatballs in a bowl.
- Garnish with sesame seeds and sliced green onions before serving hot.
Notes
- For extra juicy meatballs, try using 85% lean ground turkey instead of 93% lean.
- If you’re short on time, you can use a store-bought teriyaki sauce as a base for the glaze – just add extra honey and garlic to taste.
- These meatballs can be made ahead and frozen before baking. Simply place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- For a lower-carb option, you can substitute almond flour for the panko breadcrumbs.
- The sauce works beautifully with other proteins too – try it with chicken or tofu for variety.