Honey Garlic Turkey Meatballs
These Honey Garlic Turkey Meatballs are juicy, tender, and bathed in a sweet and savory honey garlic sauce. They are easy to make, perfect for a weeknight dinner, and can be served as an appetizer, main course, or in meatball subs.
Equipment
- Large bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Small saucepan
- Whisk
- Spatula
Ingredients
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 large egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, gently combine the ground turkey, panko breadcrumbs, milk, egg, minced garlic, salt, and pepper. Be careful not to overmix.
- Form the mixture into small, even-sized meatballs, about 1 inch in diameter.
- Place the meatballs on the prepared baking sheet, leaving a little space between each one.
- Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
- While the meatballs are baking, prepare the honey garlic sauce. In a small saucepan, whisk together the honey, soy sauce, rice vinegar, sesame oil, and minced garlic.
- Bring the sauce to a simmer over medium heat, stirring occasionally.
- Let it simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Once the meatballs are cooked, remove them from the oven and transfer them to the saucepan with the honey garlic sauce.
- Gently toss the meatballs in the sauce to coat them evenly.
- Simmer for another 2-3 minutes, allowing the sauce to further glaze the meatballs.
- Garnish with chopped green onions and sesame seeds. Serve immediately over rice, noodles, or as an appetizer.
Notes
For extra flavor, add a pinch of red pepper flakes to the sauce or grate some fresh ginger into the meatball mixture. Toast sesame seeds before garnishing for added texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent dry meatballs, avoid overmixing the meatball mixture and don't overbake them. Adding a little extra milk can also help.