These baked turkey meatballs tossed in a hot honey glaze are packed with garlic and ginger to give them an East Asian-inspired flare.

Close up of bowl of garlic and ginger turkey meatballs on rice.

Bowl of raw turkey meatball ingredients.

Fresh baby bok choy.

I’ve developed a bit of a meatball obsession over the past year. I’m not quite sure where it came from, but I’ve been making batches of meatballs in marinara almost bi-weekly. I’ve made them for dinner guests. And for friends in need of an easy comforting meal after having a baby. I’ve even made them for neighbors as a gesture of thanks. And, of course, for our own Sunday suppers.

For this recipe, I stepped outside of my Italian comfort zone and changed things up quite drastically. I swapped the usual onion for scallions. I added fresh ginger in with the garlic and swapped out Worcestershire sauce for soy sauce. Then, a toss in a spicy, sweet, and sticky sauce made up of chili sauce and honey. Served over aromatic rice with crunchy cashews and veggies, these gems are just as cozy as our Italian go-to.

My meals away from the blog have been pretty uninspired lately, thanks to a nasty cold. Creamy omelettes and mugs of chicken broth have been the name of the game and I’m so ready to get out of this rut.

Away from the table…

I just finished Know My Name by Chanel Miller and can’t recommend it enough. Such a powerful memoir. In fiction, I wrapped up Where the Crawdads Sing and that’s also at the top of my recommendations list. It’s one of those books that has left me missing it at night when I curl up to read, despite the fact that I’ve already dove into some new reads. Have you been reading anything good?

For those who know me personally, today is a pretty damn big day: I’m being sworn in as an American citizen!

I moved to the US on a Visa in 2015, but I’ve been filling out copious amounts of government paperwork since 2014. It’s been quite a journey. On Monday, I had my final interview and took my American civics test and totally crushed it ;) We’ll be celebrating tonight at one of our favorite local restaurants. Also fitting: it’s my husband and I’s fourth wedding anniversary <3

Bowls of garlic and ginger turkey meatballs over rice.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.

Bowl of turkey meatballs on rice.

Get the Recipe:

Garlic and Ginger Meatballs with Hot Honey Glaze {Baked Turkey Meatballs}

Yield: 12 meatballs
Prep Time: 15 mins
Cook Time: 18 mins
These baked turkey meatballs tossed in a hot honey glaze are packed with garlic and ginger to give them an East Asian-inspired flare.
5 from 2 votes
Print Recipe Rate Recipe Pin Recipe

Ingredients

Turkey Meatballs.

  • 1 lb lean ground turkey
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp onion powder
  • 2 garlic cloves, grated or finely minced
  • 1/4 cup thinly sliced scallion, white parts only
  • 1 TBSP low sodium soy sauce
  • 1 egg
  • 1/4 cup panko bread crumbs

Hot Honey Glaze.

  • 2 TBSP raw honey
  • 2 TBSP sesame oil
  • 2 tsp low sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 tsp sambal oelek, more or less to taste, depending on how much heat you like.

Garnishes.

  • Sliced scallions
  • Crushed cashews (toasted, optional)
  • Sesame seeds

Equipment

  • Baking Sheet
  • Parchment paper

Instructions 

Turkey Meatballs.

  • Adjust an oven rack to middle position and preheat the oven to 450º F. Spread parchment paper over a baking sheet; set aside.
  • In a large bowl, mix together all of the turkey meatball ingredients, from the ground turkey through to the panko bread crumbs. With clean hands, mix the ingredients until everything is thoroughly blended. Then, still using your hands, form your meatballs into 1-inch balls and place each one onto the parchment covered baking sheet.
  • Transfer the meatballs to the oven for 15-18 minutes, or until they're cooked through with an internal temperature of 165º F.

Hot Honey Glaze.

  • Mix all of the ingredients for the hot honey glaze in a small bowl and whisk until combined. Taste test it, and add more heat if you wish.
  • When the meatballs are done, toss them one by one, or a few at a time, in the hot honey glaze.
  • Serve over rice and garnish with scallions, crushed cashews, and sesame seeds; add your fave veg side! (See notes for my easy sesame-seared bok choy.)

Notes

I like serving sesame-seared baby bok choy with this dish. All I do is heat a bit of sesame oil in a skillet or non-stick pan. Once hot, slice baby bok choy in half and place, inner side down, into the pan. Let it simmer for about five minutes or until golden brown. Flip, and sear the other side for 2-3 minutes, until the baby bok choy is tender. Sprinkle with a bit of salt. You can also chop some of the bok choy and toss it into the rice.
Author: Dana Sandonato
Course: Main Course
Cuisine: Comfort Food, East and Southeast Asian Influence