Description
These Honey Garlic Turkey Meatballs are a delicious and easy-to-make dish featuring tender turkey meatballs coated in a sweet and savory honey garlic sauce. Perfect as a main course for dinner or as a party appetizer, they combine fresh herbs, Parmesan cheese, and a sticky glaze for a crowd-pleasing flavor balance.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon parsley, chopped
- 1 teaspoon onion powder
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Combine Ingredients: In a large bowl, mix together ground turkey, minced garlic, breadcrumbs, grated Parmesan cheese, chopped parsley, onion powder, egg, salt, and pepper until fully combined.
- Shape Meatballs: Form the mixture into small meatballs approximately 1 inch in diameter for even cooking.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- Make Sauce Base: In the same skillet, add honey, soy sauce, and minced garlic. Stir and heat until the sauce begins to simmer gently.
- Thicken Sauce: In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add the slurry into the simmering sauce while stirring until the sauce thickens.
- Coat Meatballs: Return the browned meatballs to the skillet, gently tossing them to coat thoroughly with the thickened honey garlic sauce.
- Simmer Meatballs: Allow the meatballs to simmer in the sauce for an additional 5 minutes to ensure they are cooked through and flavors meld.
- Serve: Serve the hot honey garlic turkey meatballs garnished with extra chopped parsley, if desired, for a fresh finish.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
- Ensure the meatballs are cooked completely through by checking their internal temperature reaches 165°F (74°C).
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to prevent the sauce from separating.
- For a spicier kick, add a pinch of red pepper flakes to the sauce while simmering.
