Short Description
These Honey Garlic Turkey Meatballs are tender, juicy, and coated in a flavorful sweet and savory sauce. Perfect for meal prep, weeknight dinners, or as an appetizer, this dish is a crowd-pleaser!
Why You’ll Love This Recipe
- Healthy and lean – Made with ground turkey for a lighter option
- Sweet and savory – The honey garlic sauce is rich and flavorful
- Easy to make – Simple ingredients and quick prep
- Perfect for meal prep – Stores and reheats well
- Versatile – Serve with rice, noodles, or veggies
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground turkey
- Panko breadcrumbs
- Egg
- Garlic, minced
- Green onion, finely chopped
- Soy sauce
- Salt and pepper
- Olive oil (for cooking)
For the Honey Garlic Sauce:
- Honey
- Garlic, minced
- Soy sauce
- Rice vinegar
- Cornstarch
- Water
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Directions
- Preheat oven – Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the meatballs – In a large bowl, mix ground turkey, panko breadcrumbs, egg, minced garlic, green onion, soy sauce, salt, and pepper.
- Form meatballs – Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake – Bake for 18-20 minutes or until fully cooked and golden brown.
- Make the sauce – In a small saucepan, whisk together honey, garlic, soy sauce, rice vinegar, and cornstarch mixed with water. Simmer until thickened.
- Coat the meatballs – Toss the cooked meatballs in the sauce until fully coated.
- Garnish and serve – Sprinkle with sesame seeds and chopped green onions. Serve hot over rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy version – Add red pepper flakes or sriracha to the sauce.
- Gluten-free option – Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Dairy-free option – This recipe is naturally dairy-free.
- Extra crispy – Pan-sear the meatballs before baking for a crispier texture.
- Vegetarian option – Use ground chickpeas or lentils instead of turkey.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of water or microwave in short intervals.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken is a great substitute for turkey in this recipe.
How do I make the meatballs extra juicy?
Avoid overmixing the ingredients and use a little olive oil to keep them moist.
Can I make the sauce ahead of time?
Yes! Store the sauce in the refrigerator for up to a week and reheat before serving.
What should I serve with these meatballs?
Rice, noodles, steamed veggies, or a side salad pair well with this dish.
How do I prevent the meatballs from falling apart?
Make sure to use enough breadcrumbs and egg as binders to hold them together.
Can I cook these in a skillet instead of baking?
Yes, cook them in a skillet over medium heat until browned and fully cooked.
How do I thicken the sauce?
Cornstarch mixed with water helps thicken the sauce when simmered.
Can I use fresh ginger in the sauce?
Absolutely! Fresh ginger adds a great depth of flavor.
Are these meatballs kid-friendly?
Yes! The sweet honey garlic sauce makes them a hit with kids.
How do I keep the meatballs from sticking to the baking sheet?
Use parchment paper or lightly grease the baking sheet with oil.
Conclusion
These Honey Garlic Turkey Meatballs are a delicious, protein-packed meal that’s easy to make and incredibly flavorful. Whether you’re serving them as an appetizer or a main dish, they’re sure to become a favorite in your kitchen. Try this simple and satisfying recipe today!
PrintHoney Garlic Turkey Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
These Honey Garlic Turkey Meatballs are tender, juicy, and coated in a flavorful sweet and savory sauce. Perfect for meal prep, weeknight dinners, or as an appetizer, this dish is a crowd-pleaser!
Ingredients
- 12 oz spaghetti (or fettuccine)
- 2 tbsp olive oil (or butter)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 2 large eggs + 1 egg yolk
- 1/2 cup heavy cream (or milk for a lighter option)
- 1 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup chopped parsley (for garnish)
Instructions
1. Make the Meatballs
- In a large bowl, mix together ground turkey, breadcrumbs, egg, garlic, green onions, soy sauce, Worcestershire sauce, salt, pepper, ginger, and onion powder until well combined.
- Roll into 1-inch meatballs (about 18-20 meatballs).
2. Cook the Meatballs
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (165°F internal temp).
- Remove meatballs from the skillet and set aside.
3. Make the Honey Garlic Sauce
- In the same pan, add garlic and sauté for 30 seconds until fragrant.
- Stir in honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes.
- Simmer for 2 minutes, then add the cornstarch slurry and stir until the sauce thickens (about 1 minute).
4. Coat the Meatballs & Serve
- Return the meatballs to the pan and toss to coat in the sauce.
- Simmer for 1-2 minutes, then remove from heat.
- Garnish with green onions and sesame seeds.
- Serve hot over rice, noodles, or steamed vegetables!
Notes
- Make it Spicier: Add 1 tsp sriracha or more red pepper flakes.
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Meal Prep: Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
Nutrition
- Calories: 320
- Sugar: 15g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
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