Description
These Honey-Glazed Turkey Meatballs with Sage Butter combine tender, juicy turkey meatballs baked to perfection and tossed in a fragrant sage-infused butter glaze. Sweet honey and savory soy sauce blend seamlessly with aromatic herbs and Parmesan, creating a delightful dish perfect for a comforting family meal or elegant dinner.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sage Butter Glaze
- 1/2 cup unsalted butter
- 1/4 cup fresh sage, chopped
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the meatballs evenly.
- Prepare the meatball mixture: In a large bowl, thoroughly combine the ground turkey with breadcrumbs, Parmesan cheese, egg, honey, soy sauce, garlic powder, onion powder, salt, and black pepper until well mixed.
- Form the meatballs: Shape the mixture into evenly sized meatballs, placing them carefully on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Make the sage butter glaze: While the meatballs bake, melt the unsalted butter in a skillet over medium heat. Once melted, add the chopped fresh sage and cook until the butter is fragrant and the sage is slightly crispy, about 2-3 minutes.
- Toss meatballs in sage butter: When the meatballs are fully cooked, transfer them to the skillet and gently toss to coat them evenly in the sage butter glaze.
- Serve warm: Arrange the glazed meatballs on a serving plate and serve immediately, enjoying the rich blend of honey sweetness and herbaceous butter.
Notes
- You can substitute breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
- Ensure the meatballs reach a safe internal temperature of 165°F (74°C) to avoid any food safety issues.
- For extra flavor, add a pinch of red pepper flakes to the meatball mixture for a mild heat.
- Fresh sage is preferred for the butter glaze, but dried sage can be used in smaller quantities if necessary.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
