If you’re craving something comforting and full of flavor, these Honey Garlic Turkey Meatballs are exactly what you need. This Honey Garlic Turkey Meatballs recipe transforms lean turkey into sticky, savory-sweet perfection that everyone will request again and again.
These Honey Garlic Turkey Meatballs are an easy homemade meal ideal for busy families, meal preppers, and anyone wanting a delicious weeknight dinner without the fuss. This simple Honey Garlic Turkey Meatballs dish pairs wonderfully with Air Fryer Honey Garlic Salmon Bites if you’re looking for an easy seafood option alongside your Honey Garlic Turkey Meatballs.
Table of Contents
What Makes This Recipe So Special
These Honey Garlic Turkey Meatballs feel like comfort food with a lift. The turkey keeps the meatballs light while the honey and garlic create a glossy, satisfying sauce that clings to each bite. It’s practical for busy nights because you can bake or pan-fry, double the batch for leftovers, and switch sides to keep it new. Emotionally, it’s familiar, sweet meets savory, so picky eaters often warm to it, and cooks enjoy the quick payoff and minimal cleanup.
Honey Garlic Turkey Meatballs
Ingredients
Method
- In a large bowl combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, 2 tbsp soy sauce, salt, and pepper. Mix gently until just combined.
- Form 1- to 1.5-inch meatballs. For even cooking, keep sizes consistent.
- To bake: place on a parchment-lined sheet with a wire rack, bake at 400°F (200°C) for 15-18 minutes until internal temp reaches 165°F.
- To pan-fry: heat olive oil over medium, brown meatballs on all sides, then cover and reduce heat to finish for 8-10 minutes.
- In a small saucepan, combine honey, 1 tbsp soy or hoisin, rice vinegar, sesame oil, grated ginger, and 1 minced garlic clove. Simmer gently for 2-3 minutes.
- If you want a thicker glaze, mix cornstarch and water, whisk into the sauce and cook until glossy.
- Add cooked meatballs to the saucepan and toss until evenly coated. Simmer for 1-2 minutes so flavors meld.
- Sprinkle with sesame seeds and green onions. Serve immediately.
Notes
Ingredients
Here’s what you’ll need to make Honey Garlic Turkey Meatballs:
- 1 lb ground turkey – lean or 85/15 for more juiciness
- 1/2 cup breadcrumbs – plain or panko
- 1 large egg – binder
- 2 cloves garlic, minced – fresh for best flavor
- 1/4 cup finely chopped onion – sweet or yellow
- 2 tbsp soy sauce – low-sodium if preferred
- 1 tbsp rice vinegar or apple cider vinegar – brightens sauce
- 3 tbsp honey – for the glaze
- 2 tbsp hoisin or additional soy sauce – deepens sauce
- 1 tsp sesame oil – optional, adds nuttiness
- 1/2 tsp ginger, grated – optional, for warmth
- Salt and pepper to taste
- 1 tbsp olive oil – for pan-frying if not baking
- 2 tsp cornstarch + 2 tbsp water – to thicken sauce if needed
- Sesame seeds and sliced green onions for garnish – optional
Equipment
- Large mixing bowl
- Baking sheet or large skillet
- Wire rack (for baking, optional)
- Small saucepan
- Measuring cups and spoons
Step-by-Step Instructions
Mix the meatball base
- In a large bowl combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, 2 tbsp soy sauce, salt, and pepper. Mix gently until just combined. Overmixing makes meatballs dense.
Shape and cook
- Form 1- to 1.5-inch meatballs. For even cooking, keep sizes consistent.
- To bake: place on a parchment-lined sheet with a wire rack, bake at 400°F (200°C) for 15-18 minutes until internal temp reaches 165°F.
- To pan-fry: heat olive oil over medium, brown meatballs on all sides, then cover and reduce heat to finish for 8-10 minutes.
Make the honey garlic sauce
- In a small saucepan, combine honey, 1 tbsp soy or hoisin, rice vinegar, sesame oil, grated ginger, and 1 minced garlic clove. Simmer gently 2-3 minutes.
- If you want a thicker glaze, mix cornstarch and water, whisk into the sauce and cook until glossy.
Combine and glaze
- Add cooked meatballs to the saucepan and toss until evenly coated. Simmer 1-2 minutes so flavors meld.
Garnish and serve
- Sprinkle with sesame seeds and green onions. Serve immediately.
Pro Tips & Troubleshooting
- Use a light touch when mixing to keep meatballs tender.
- If the mixture feels wet, add a tablespoon or two of breadcrumbs.
- For evenly browned meatballs, roll them to the same size and turn frequently.
- If sauce is too sweet, add a splash more soy sauce or a squeeze of lime.
- To prevent sticking while baking, use a wire rack so hot air circulates.
- Overcooked turkey becomes dry; use a thermometer to check 165°F.
- Swap cornstarch for arrowroot for a cleaner thickener.
- Freeze uncooked meatballs on a tray, then bag for easy future meals.
Serving Suggestions
- Serve over steamed rice or cauliflower rice for a simple weeknight meal.
- Toss with noodles or zucchini ribbons for a different texture.
- Add a side of steamed broccoli, bok choy, or snap peas to balance flavors.
- For a Mediterranean twist, pair with pita and cucumber salad or try these Greek Turkey Meatballs with Tzatziki for inspiration.
- Best ways to serve: warm, with sauce spooned generously over meatballs, garnished with green onions and a sprinkle of sesame seeds.
Storage & Leftovers
- Fridge: Store cooled meatballs in an airtight container for up to 3 days.
- Freeze: Arrange cooled meatballs on a tray, freeze until firm, then transfer to freezer bags for up to 3 months.
- Reheat: Gently reheat in a skillet with a splash of water or in the oven at 325°F until warmed through. Microwave in short bursts to avoid drying.
Nutrition Notes
Turkey offers a lean source of protein compared to heavier red meats, and using minimal oil keeps calories moderate. Honey lends sweetness and a glossy finish but adds sugar, control portion size or reduce honey slightly to lower sugar. Adding veggies or whole grains balances the meal with fiber and micronutrients.
Food Safety
Always cook your Honey Garlic Turkey Meatballs to an internal temperature of 165°F to kill harmful bacteria. Wash hands and surfaces thoroughly after handling the raw turkey for your Honey Garlic Turkey Meatballs. If you’ve frozen your Honey Garlic Turkey Meatballs, thaw them in the fridge overnight, not at room temperature. Cool leftover Honey Garlic Turkey Meatballs within two hours and refrigerate promptly to maintain food safety.
FAQs
Can I make these meatballs ahead of time?
Yes. Prepare and shape meatballs, then refrigerate for up to 24 hours before cooking. You can also freeze uncooked meatballs on a tray, transfer to a bag, and cook from frozen after thawing overnight.
Can I substitute ground chicken or pork for turkey?
Absolutely. Ground chicken works much the same. Pork adds more fat and richness. Adjust cooking time and watch internal temperature; all should reach 165°F for safety.
How do I keep meatballs from falling apart?
Use an egg and breadcrumbs as binders and mix gently. Chilling shaped meatballs for 15 minutes before cooking helps them hold together. Avoid overworking the meat mixture.
Are these meatballs gluten-free?
They can be. Use gluten-free breadcrumbs or ground oats, and substitute tamari for soy sauce. Check labels for hoisin and other sauces to ensure they are gluten-free.
How long do cooked meatballs last in the fridge?
Cooked meatballs stored in an airtight container will keep 3 to 4 days in the refrigerator. Reheat thoroughly before eating and smell-check for freshness.
Conclusion
I hope this dish brings comfort and joy to your table. For a different take on the same flavor family, check out this Honey Garlic Baked Turkey Meatballs – Easy Dinner Recipe for baking tips and variations. Try this easy recipe as a simple homemade meal or reliable weeknight dish; you may find it becomes a staple in your rotation.