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+ servings
Bowl of turkey meatballs on rice.

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

These baked turkey meatballs tossed in a hot honey glaze are packed with garlic and ginger to give them an East Asian-inspired flare.
Course Main Course
Cuisine Comfort Food, East and Southeast Asian Influence
Keyword 30 minute, Baked, easy, meatballs, poultry, turkey
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 meatballs
Author Dana Sandonato


  • Baking Sheet
  • Parchment paper


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.


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


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.)


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.