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Honey Garlic Turkey Meatballs Recipe
Ben Carraoli

Honey Garlic Turkey Meatballs Recipe

I have to tell you, the first time I made these honey garlic turkey meatballs, my kitchen smelled like a sweet-savory dream. I couldn’t wait to taste them, and my family practically devoured the entire batch in minutes.
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Prep Time 13 minutes
Cook Time 17 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground turkey – I use 93% lean for juicier meatballs; extra lean can get too dry.
  • ½ yellow onion grated – Grating the onion ensures flavor without chunky bites.
  • 2 cloves garlic minced – Fresh garlic is key for that authentic, rich taste.
  • ½ cup breadcrumbs – Panko works great for light fluffy meatballs; gluten-free versions are fine too.
  • 1 large egg – Helps bind the mixture so meatballs don’t fall apart.
  • 1 tablespoon soy sauce – Adds umami; use low-sodium if preferred.
  • 1 teaspoon Dijon mustard – A tiny tang enhances the overall flavor.
  • ½ teaspoon chili powder – Optional adds a subtle warmth.
  • ¼ teaspoon ground cumin – Gives depth to the seasoning.
  • ¼ teaspoon smoked paprika – Adds a smoky undertone.
  • ¼ teaspoon salt – Balances flavors.
  • ⅛ teaspoon cayenne pepper – Adjust if you like heat.
  • 2 tablespoons honey – For that sticky sweet glaze that everyone loves.
  • 2 tablespoons apple cider vinegar – Balances the sweetness in the glaze.
  • 1 tablespoon soy sauce for glaze – Boosts flavor in the final coating.

Method
 

  1. Start by grating the onion and mincing the garlic. I like to mix these together with the ground turkey in a large bowl so the flavors meld. Make sure everything is evenly combined for consistent taste.
  2. Add breadcrumbs, egg, soy sauce, Dijon mustard, and spices to the turkey mixture. I gently fold everything together with my hands to avoid overworking the meat, which keeps the meatballs tender.
  3. Using a cookie scoop, portion the mixture and roll into balls between your palms. I find this method quick and ensures all meatballs are the same size, so they cook evenly.
  4. Place meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-17 minutes until cooked through. I like to brush them with the honey garlic glaze during the last few minutes for a glossy finish.
  5. Mix honey, apple cider vinegar, and soy sauce in a small bowl. I brush this mixture over the meatballs once they come out of the oven, letting it coat them perfectly.
  6. Serve warm over rice or noodles, or chill for later use. I love storing leftovers in an airtight container for a quick dinner the next day.

Notes

  • I always use 93% lean turkey; it’s juicier than extra lean.
  • Grating the onion prevents chunks but keeps flavor intact.
  • Let the meatballs rest a few minutes after baking; it helps them firm up.
  • I sometimes add a pinch of brown sugar to the glaze for a richer sweetness.
  • Rolling meatballs with a cookie scoop makes portioning so much faster and easier.