I serve tender turkey meatballs glazed in a savory-sweet honey‑garlic sauce, paired with roasted vegetables or a creamy mash. It’s a balanced, flavorful meal that feels a little indulgent while staying light and satisfying.

Why I’ll Love This Recipe

• I like how the turkey meatballs are lighter than beef but still juicy and flavorful.

• The honey‑garlic sauce has the perfect blend of sweetness and tang from garlic and mustard.

• It’s an easy, comforting dish that works for weeknights or casual hosting.

• I can customize it with different sides, veggies, or grains depending on what I have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground turkey

• Garlic (minced)

• Dijon mustard

• Honey

• Breadcrumbs

• Optional: water (to adjust sauce consistency)

• Salt and pepper

• Vegetables or side of choice (like zucchini, carrots, or mashed potatoes)

Directions

1. Preheat the oven or heat a large skillet over medium heat.

2. In a large bowl, mix ground turkey with breadcrumbs, salt, pepper, half the garlic, and some Dijon mustard.

3. Form into even-sized meatballs and arrange them on a baking sheet or prepare to cook them in a skillet.

4. Bake or cook meatballs until golden and cooked through, reaching an internal temperature of 165 °F (74 °C).

5. While meatballs cook, heat a pan with the remaining garlic, honey, Dijon mustard, and a splash of water. Let it simmer until the sauce thickens.

6. Add the cooked meatballs into the pan and toss them in the honey-garlic glaze until evenly coated.

7. Serve warm over your choice of vegetables, grains, or mash.

Servings And Timing

• Makes 2 servings (can be doubled easily for 4)

• Total time: about 30–35 minutes

• Prep time: 10 minutes

• Cook time: 20–25 minutes

Variations

• I sometimes add a beaten egg to the meatball mix for extra binding and tenderness.

• For added moisture, I mix in some grated zucchini or carrot.

• Ground chicken works well in place of turkey.

• A pinch of chili flakes or hot sauce adds a little kick to the glaze.

• I like to change up the base — serving over rice, noodles, or even cauliflower mash.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in a pan over low heat or in the microwave with a splash of water to keep the sauce smooth.

• Meatballs can be frozen (with or without sauce) for up to 3 months. I thaw them in the fridge before reheating.

FAQs

What if my meatballs don’t hold together?

I add more breadcrumbs or a beaten egg to help bind them. I also try not to overmix the mixture so they stay tender.

Can I make this recipe gluten-free?

Yes, I just switch to gluten-free breadcrumbs or use crushed gluten-free crackers.

How do I know when the meatballs are fully cooked?

I check that the internal temperature hits 165 °F (74 °C), or I cut one open — it should be fully cooked through with no pink.

Will the sauce burn if I simmer it too long?

It can. I keep the heat at medium and stir often. If it thickens too much, I just add a little water.

Can I make the meatballs ahead of time?

Definitely. I form them in advance and refrigerate until ready to cook. They also reheat well if I cook them ahead.

Conclusion

These honey-garlic turkey meatballs are a go-to when I want something cozy, quick, and full of flavor. The juicy meatballs and sticky glaze always hit the spot, and I love how easy it is to mix things up depending on what I’m in the mood for.