Tender Turkey Meatballs Glaze (Printable)

Lightly baked turkey meatballs coated with a tangy-sweet glaze, perfect for gatherings and starters.

# Ingredient List:

→ 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
12 - 2 tablespoons olive oil for cooking

→ 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

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - Combine ground turkey, breadcrumbs, Parmesan cheese, egg, milk, green onions, garlic, oregano, salt, pepper, and chopped parsley in a large bowl. Mix gently until just combined.
03 - Using damp hands, shape the mixture into 1-inch diameter balls and arrange evenly on the prepared baking sheet.
04 - Lightly brush the meatballs with olive oil. Bake 18–20 minutes, turning once halfway through, until golden and cooked through.
05 - While meatballs bake, whisk barbecue sauce, honey, soy sauce, apple cider vinegar, and Dijon mustard in a small saucepan over medium heat. Simmer for 3–4 minutes until slightly thickened.
06 - Transfer the baked meatballs to a large bowl, pour the warm glaze over them, and toss gently to coat evenly.
07 - Arrange meatballs on a serving platter, garnish with additional chopped parsley if desired, and serve warm with cocktail picks.

# Expert Advice:

01 -
  • Turkey keeps these unbelievably light and tender, so you can eat way more than you probably should without feeling heavy.
  • The glaze comes together in less time than the meatballs bake, so there's zero stress about timing.
  • They're the kind of appetizer that disappears fastest at any gathering because people can't stop picking them up.
02 -
  • Don't skip turning the meatballs halfway through baking—this ensures they brown evenly on all sides and cook through without drying out on one end.
  • The glaze thickens more as it cools, so if it seems thin when it comes off the heat, don't panic and add more cornstarch—it'll set perfectly once the meatballs cool slightly.
  • Room-temperature meatballs tossed in warm glaze taste better than hot-from-the-oven ones because the glaze actually sticks instead of sliding off.
03 -
  • Use damp hands when shaping to prevent the mixture from sticking, and take a quick break between batches so your hands stay cool—this makes shaping faster and cleaner.
  • The secret that makes the biggest difference is not overworking the mixture; turkey is delicate, and a heavy hand creates dense, rubbery meatballs that no glaze can save.

Go Back