Description
These Honey Garlic Turkey Meatballs are so good they’ll make you question why you ever made the beef version! Juicy, tender, and glazed to perfection.
Ingredients
Scale
- 1 lb (454g) ground turkey (93% lean recommended)
- 1/3 cup (40g) plain breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 1/3 cup (80ml) honey
- 1/4 cup (60ml) low-sodium soy sauce
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- In a large bowl, combine ground turkey, breadcrumbs, beaten egg, 1 tablespoon minced garlic, parsley, onion powder, salt, and pepper. Mix gently until just combined, being careful not to overwork.
- Using a tablespoon or cookie scoop, portion the mixture and roll into 1-inch meatballs (you should get 20-24 meatballs).
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches for 2-3 minutes per side until browned on all sides. Transfer to a plate.
- In the same skillet, combine honey, soy sauce, remaining minced garlic, ketchup, rice vinegar, and red pepper flakes if using. Bring to a simmer.
- Stir in the cornstarch slurry and cook for 30 seconds until it begins to thicken.
- Return meatballs to the skillet, turning to coat in the sauce. Simmer for 5-7 minutes until meatballs reach 165°F (74°C) and sauce has thickened to a glossy glaze.
- Serve hot, garnished with chopped green onions or sesame seeds if desired.