Simple Honey Garlic Turkey Meatballs

Here’s my go-to honey garlic turkey meatballs recipe, made with lean ground turkey, fresh garlic, and a sticky-sweet honey sauce that coats each meatball perfectly.

These meatballs have become my kids’ favorite weeknight dinner request. I usually make a double batch because they disappear so quickly, and they’re just as good the next day in lunch boxes. Who doesn’t love a good meatball sandwich for lunch?

What Kind of Ground Turkey Should I Use?

For these meatballs, you’ll want to look for lean ground turkey, which typically contains 93% lean meat and 7% fat. While extra lean ground turkey (99% lean) is available, it can make your meatballs a bit too dry and tough. Regular ground turkey (85% lean) works too, but you might notice more fat cooking off during the cooking process. When shopping, check the package date and color – fresh ground turkey should be light pink, and avoid any packages with excess liquid or a greyish tint. If you’re buying ahead, ground turkey can be frozen for up to 3 months, but it’s best to use it within 2 days if storing in the fridge.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Ground turkey: You can easily swap ground turkey for ground chicken or lean ground pork. Ground beef works too, but it will give the meatballs a different flavor profile.
• Bread crumbs: Out of plain bread crumbs? Try panko for extra crunch, or crushed crackers. For a gluten-free option, use gluten-free bread crumbs or crushed pork rinds.
• Honey: Maple syrup or agave nectar can work instead of honey. If using maple syrup, start with 5 tablespoons as it’s slightly sweeter.
• Sriracha: Any hot sauce will do here – try sambal oelek, gochujang, or even regular hot sauce. Just adjust the amount based on how spicy you like it.
• Cornstarch: Arrowroot powder or potato starch can replace cornstarch in equal amounts for thickening the sauce.
• Soy sauce: Feel free to use coconut aminos or tamari if you need a gluten-free option. If using regular soy sauce instead of low-sodium, reduce the amount to 1 tablespoon.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, dense results – to keep them juicy, avoid overmixing the meat mixture and resist the urge to pack the meatballs too tightly when forming them. A common mistake is overcooking the meatballs, so use a meat thermometer to check when they reach 165°F internally, as cooking them beyond this point will make them tough and dry. For the honey garlic sauce, don’t rush the thickening process – add your cornstarch slurry gradually while stirring constantly to prevent lumps, and let it simmer until it reaches your desired consistency. To get that perfect caramelized exterior, make sure to brown the meatballs evenly on all sides before adding the sauce, and don’t forget to baste them occasionally as they finish cooking in the sauce.

What to Serve With Honey Garlic Meatballs?

These sweet and savory meatballs go perfectly with a bed of fluffy white rice or noodles to soak up all that tasty sauce. For a complete meal, I like to add some steamed broccoli or snap peas on the side – they’re great for catching extra bits of the honey garlic glaze. If you want to keep things light, try serving these meatballs over cauliflower rice or with a simple Asian-style slaw made with shredded cabbage and carrots. You could also turn this into an appetizer by serving the meatballs on their own with toothpicks and extra sauce for dipping!

Storage Instructions

Keep Fresh: These honey garlic turkey meatballs will stay good in an airtight container in the fridge for up to 4 days. I like to store the sauce separately from any leftover meatballs to keep them from getting too soggy – just combine them when you’re ready to eat!

Freeze: You can freeze these meatballs for up to 3 months! I recommend freezing them without the sauce – place the cooked, cooled meatballs on a baking sheet until frozen solid, then transfer to a freezer bag. When you’re ready to use them, you can quickly whip up a fresh batch of the honey garlic sauce.

Reheat: To warm up your meatballs, pop them in the microwave for 1-2 minutes, or heat them in a covered skillet over medium-low heat. If you’re reheating from frozen, thaw them overnight in the fridge first. Once warm, toss them in the heated sauce, and they’ll taste just as good as day one!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound lean ground turkey
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup plain bread crumbs
• 1 large egg
• 2 green onions, thinly sliced
• 2 teaspoons white sesame seeds
• 6 tablespoons honey
• 4 garlic cloves, finely minced
• 1 teaspoon onion powder
• 6 tablespoons water, mixed with 2 teaspoons cornstarch
• 1 1/2 tablespoons low sodium soy sauce
• 1/2 tablespoon sriracha sauce

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 375°F (190°C).

Line a large sheet pan with parchment paper to prevent the meatballs from sticking and to make cleanup easier.

Step 2: Mix and Shape the Meatballs

In a large bowl, combine the ground turkey with garlic powder, onion powder, breadcrumbs, and an egg.

Stir and mix until all ingredients are evenly distributed and a uniform mixture is achieved.

Using your hands, scoop out 1 ½ tablespoons of the meatball mixture, and roll it between your palms to form a ball.

Place each meatball onto the prepared baking sheet.

Repeat this process with the remaining mixture, spacing the meatballs about 1/2 inch apart on the sheet.

Step 3: Bake the Meatballs

Place the sheet pan in the preheated oven and bake the meatballs for about 20-23 minutes, or until they are fully cooked through.

You can check for doneness by ensuring the internal temperature of a meatball reaches 165°F (74°C).

Step 4: Prepare the Sauce

While the meatballs are baking, start preparing the sauce.

Add all sauce ingredients, except for the water and cornstarch, into a small saucepan.

Bring the mixture to a simmer and cook until it slightly reduces.

In a separate small bowl, completely dissolve 2 teaspoons of cornstarch into 6 tablespoons of water.

Add this cornstarch mixture to the sauce and stir immediately to prevent clumping.

Gradually bring the sauce back to a simmer and cook until it thickens, which should only take a few minutes.

Step 5: Coat the Meatballs and Serve

Once the meatballs are cooked, remove them from the oven and brush them with the prepared sauce using a pastry brush.

Allow some of the sauce to absorb into the meatballs before applying a second coating.

Garnish the finished meatballs with sliced scallions and sesame seeds for added flavor and presentation.

Serve warm and enjoy!