Tender turkey meatballs glaze (Printable)
Savory turkey meatballs glazed with a sweet and tangy sauce, perfect for entertaining guests.
# What You Need:
→ Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons milk
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
12 - 2 tablespoons olive oil (for pan-frying or greasing)
→ Glaze
13 - 1/2 cup barbecue sauce
14 - 2 tablespoons honey
15 - 1 tablespoon soy sauce
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper or grease lightly with olive oil.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, milk, green onions, garlic, oregano, salt, pepper, and parsley. Mix gently until just combined to avoid tough texture.
03 - With damp hands, shape mixture into 1-inch diameter balls and arrange evenly on the prepared baking sheet.
04 - Lightly brush or spray meatballs with olive oil. Bake for 18 to 20 minutes, turning once halfway, until golden brown and cooked through.
05 - Meanwhile, whisk together barbecue sauce, honey, soy sauce, apple cider vinegar, and Dijon mustard in a small saucepan. Bring to simmer over medium heat and cook for 3 to 4 minutes until slightly thickened.
06 - Transfer baked meatballs to a large bowl, pour warm glaze over them, and toss gently to coat evenly.
07 - Transfer glazed meatballs to a serving platter, garnish with additional chopped parsley if desired and serve warm with cocktail picks.
# Expert Tips:
01 -
- They look and taste fancier than the fifteen minutes of actual hands-on work required.
- Turkey keeps them light enough to eat several without feeling weighed down.
- The glaze is addictive—people always ask what makes them taste like that.
02 -
- Don't skip turning the meatballs halfway through baking—it's what gives them an even golden crust instead of one flattened side.
- The glaze will thicken as it cools, so make it slightly looser than you think it should be while it's hot.
03 -
- Wet your hands between rolling each meatball so the mixture stops sticking and you work faster.
- The instant you see golden color on the bottoms when you flip them halfway, you know they're going to be perfect.