Tender Turkey Meatballs Glaze (Printable Version)

Flavorful turkey meatballs with a tangy-sweet glaze, ideal for parties and casual starters.

# What You 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 (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

# How to Make It:

01 - Preheat 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 chopped parsley until just combined.
03 - Using damp hands, shape mixture into 1-inch spheres and arrange evenly on the prepared baking sheet.
04 - Lightly brush meatballs with olive oil. Bake for 18 to 20 minutes, turning once halfway, until golden brown and cooked through.
05 - While meatballs bake, whisk barbecue sauce, honey, soy sauce, apple cider vinegar, and Dijon mustard in a saucepan over medium heat. Simmer 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 - Place glazed meatballs on a serving platter, garnish with extra chopped parsley if desired, and serve warm with cocktail picks.

# Expert Advice:

01 -
  • They're impossibly easy to make but taste like you spent hours in the kitchen.
  • Ground turkey keeps them light and lean without sacrificing flavor or juiciness.
  • The tangy-sweet glaze is addictive enough that guests will ask for the recipe before the platter is empty.
02 -
  • Don't skip wetting your hands when shaping—it makes a huge difference in how smoothly the rolling goes.
  • Turning the meatballs halfway through baking is the secret to even browning and even cooking all the way through.
  • The glaze will continue to thicken as it cools, so if you like it looser, pull it off the heat a minute or two earlier.
03 -
  • Make the glaze while the meatballs bake so everything is warm and ready to come together at the same time.
  • A light brush of olive oil on top helps them brown beautifully and keeps them from sticking to the pan.

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