Tender Turkey Meatballs Glaze (Printable)
Flavorful turkey meatballs with a tangy glaze, perfect for elegant gatherings or casual snacking.
# What You'll Need:
→ Meatballs
01 - 1 lb 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
12 - 2 tablespoons olive oil
→ 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
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - In a large bowl, gently mix ground turkey, breadcrumbs, Parmesan, egg, milk, green onions, garlic, oregano, salt, pepper, and parsley until just combined.
03 - With damp hands, shape the mixture into 1-inch diameter balls and arrange evenly on the prepared baking sheet.
04 - Lightly brush or spray the tops with olive oil. Bake for 18 to 20 minutes, turning meatballs halfway through, until golden and fully cooked.
05 - While baking, whisk together barbecue sauce, honey, soy sauce, apple cider vinegar, and Dijon mustard in a small saucepan. Simmer over medium heat for 3 to 4 minutes until slightly thickened.
06 - Transfer baked meatballs to a large bowl, pour the warm glaze over them, and toss gently to coat.
07 - Place meatballs on a serving platter, garnish with additional chopped parsley if desired, and serve warm with cocktail picks.
# Expert Advice:
01 -
- They're impossibly tender and juicy despite being made with lean ground turkey, which always surprises people who think turkey is dry.
- The glaze tastes restaurant-quality but comes together in minutes while the meatballs bake.
- You can make them two days ahead and reheat in the glaze, which is a total lifesaver when hosting.
- Everyone asks for the recipe, and it's embarrassingly easy to explain once you've made them.
02 -
- Don't skip turning the meatballs halfway through baking—they brown more evenly and cook through more consistently.
- The glaze thickens as it cools, so if it seems thin when you pour it over the meatballs, that's exactly right; it'll set beautifully in the serving bowl.
- Ground turkey varies by brand, so if your mixture feels too wet, add a tablespoon more breadcrumbs; if it's too dry, add a splash more milk.
03 -
- For a spicy version, add a quarter teaspoon of chili flakes to the glaze—it adds heat without overpowering the sweet and tangy notes.
- If you're serving people with dietary restrictions, ground chicken works just as well, and gluten-free breadcrumbs plus tamari instead of soy sauce keeps everything accessible.