Honey Garlic Turkey Meatballs Recipe

Ash Tyrrell

Honey Garlic Turkey Meatballs Recipe

I absolutely adore finding recipes that manage to be healthy, incredibly flavorful, and simple enough for a busy weeknight, and this turkey meatball dish hits every single mark. When I first made these, I was worried that using turkey might result in dry bites, but the grated onion trick I used kept them incredibly juicy and tender.

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Prep Time 13

Cook Time 17

Servings: 5

Ingredients Method Notes

Ingredients

1/2 yellow onion adds incredible moisture and savory depth but the key is grating it rather than chopping it so it melts right into the meat mixture seamlessly.
4 garlic cloves need to be minced finely to ensure that every single bite has that aromatic punchy kick that pairs so perfectly with the sweet honey glaze.
1/4 cup whole wheat panko breadcrumbs act as the binder here giving the meatballs a light structure without making them heavy or doughy like traditional breadcrumbs might.
1/4 cup minced flat-leaf parsley brings a pop of freshness and color that cuts through the savory spices so try to use fresh herbs instead of dried if you can.
1 teaspoon chili powder introduces a warm earthy background note that isn't too spicy but provides a nice foundation for the other seasonings in the mix.
1/2 teaspoon ground cumin adds a subtle smokiness that really complements the poultry and bridges the gap between the savory meat and the sweet glaze.
1/2 teaspoon paprika gives the meatballs a lovely color and a mild sweet pepper flavor that rounds out the spice profile beautifully.
1/2 teaspoon salt is essential for waking up all the other flavors and I always make sure to sprinkle it evenly over the meat before mixing.
1/8 teaspoon cayenne pepper provides just a tiny hint of heat at the back of your throat though you can easily adjust this amount based on your family's preferences.
3 tablespoons honey creates the sticky irresistible glaze that coats the finished meatballs, adding a floral sweetness that caramelizes slightly in the oven.
1 teaspoon apple cider vinegar cuts through the sweetness of the honey with a sharp tang balancing the glaze so it isn't cloying or overly sugary.

Method

Start by preheating your oven to 350 degrees Fahrenheit so it is fully up to temperature when you are ready to bake. Take a large baking sheet and spray it lightly with cooking oil to prevent any sticking later. This simple prep step ensures a smooth cooking process and easy cleanup once dinner is done.
Grab a large mixing bowl and add the ground turkey, grated onion, garlic, breadcrumbs, fresh parsley, and all the spices. Use your hands or a sturdy spoon to mix everything together until just combined, being careful not to overwork the meat. You want the spices distributed evenly without compressing the turkey mixture too much.
Use a medium cookie scoop to portion out about two tablespoons of the turkey mixture for each individual meatball. Roll the portion gently between the palms of your hands to form a smooth, round ball and place it on the sheet. Repeat this process until all the meat is used, spacing them out slightly on the baking tray.
Slide the baking sheet into your preheated oven and let the meatballs bake for approximately 15 minutes. They should be just cooked through and firm to the touch, losing their raw pink color. This initial bake sets the shape and cooks the protein before the sticky glaze is applied.
While the meatballs are baking, whisk the honey and apple cider vinegar together in a small bowl until smooth. Remove the tray from the oven and quickly brush this sweet mixture over the top of each meatball. Return the tray to the oven for two more minutes to let the glaze set and become sticky.

Notes

I always grate my onions directly over the bowl or a plate to catch all the juices because that liquid is pure gold for keeping lean turkey moist.
When I mix the meat, I stop the second the ingredients look incorporated because over-mixing ground turkey can make the texture tough and rubbery.
I have found that wetting my hands slightly with cold water before rolling the meatballs prevents the mixture from sticking to my palms and makes rolling faster.
I highly recommend using fresh garlic rather than the jarred stuff for this specific recipe because the flavor payoff is significantly better against the sweet honey.
Sometimes I like to double the glaze recipe if I plan on serving this over rice, so I have extra sauce to drizzle over the grains.