These honey mustard glazed turkey meatballs are tender, juicy, and packed with flavor.
Baked instead of fried, they offer a healthier option without sacrificing taste.
The glaze adds a perfect balance of sweet and tangy to every bite.
Why You’ll Love This Recipe
- Using ground turkey keeps this recipe lean and protein-rich while remaining moist thanks to breadcrumbs and eggs.
- Baking ensures even cooking and reduces fat compared to frying.
- The honey mustard glaze caramelizes slightly in the oven, creating a deliciously sticky coating.
Honey Mustard Glazed Turkey Meatballs
Baked turkey meatballs coated in a sweet and tangy honey mustard glaze, perfect as a main dish or appetizer any time of year.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- Approximately 20 meatballs
Ingredients
- 1 lb (450 g) ground turkey
- 1/2 cup (50 g) plain breadcrumbs
- 1 large egg
- 1/4 cup (60 ml) finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup (60 ml) milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- For the glaze:
- 1/4 cup (60 ml) Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
Instructions
- Prepare Meatball Mixture Preheat the oven to 400°F (200°C). In a large bowl, combine ground turkey, breadcrumbs, egg, chopped onion, minced garlic, milk, salt, pepper, and dried thyme. Mix gently until just combined. Avoid overmixing to keep meatballs tender.
- Form and Bake Meatballs Line a baking sheet with parchment paper. Shape the mixture into 1-inch (2.5 cm) meatballs and place them evenly spaced on the sheet. Bake for 15 minutes until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Make the Honey Mustard Glaze While meatballs bake, whisk together Dijon mustard, honey, apple cider vinegar, and smoked paprika in a small bowl.
- Glaze and Finish Baking Remove the meatballs from the oven. Brush the honey mustard glaze over each meatball generously. Return to the oven and bake an additional 5 minutes to allow the glaze to set and caramelize slightly.
- Serve Remove meatballs from oven and let rest for 5 minutes before serving. This step helps retain juiciness and ensures safe consumption.
Helpful Tips
- Use a food thermometer to verify that meatballs have reached at least 165°F (74°C) for food safety.
- If your glaze thickens, warm it slightly before brushing for easier application.
- Serve with toothpicks for an easy appetizer presentation.
Storage and Make-Ahead
Store cooled meatballs in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 350°F (175°C) until warmed through or in the microwave in short intervals.
Do not freeze glazed meatballs as the glaze may separate or become watery upon thawing.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture and shape them a day in advance, then bake and glaze just before serving for the best freshness.
Can I substitute ground chicken for turkey?
Absolutely, ground chicken works well and will yield a similar texture and flavor, though adjust cooking time if needed to reach 165°F internal temperature.
Are these meatballs gluten-free?
They are not gluten-free as written because of breadcrumbs. You can substitute gluten-free breadcrumbs to adapt the recipe.
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