Honey Garlic Turkey Meatballs are gluten-free and egg-free, and make a quick and healthy addition to lunch or dinner. You can meal prep them ahead of time and pair them with quinoa and veggies to make filling grain bowls!
This post was originally published in April 2017. It has been updated with new photos and text, including helpful tips for readers and adjustments to the recipe. (An original photo is included at the end of this post so be sure to check out the before and after).
Are you still meal prepping during this period of self-isolation? I’ve struggled maintaining a routine, or even creating a new one, but prepping recipes on the weekend has helped keep our meals somewhat normal.
So when I was looking through my recipes to find one that was easy and versatile to prep for the week, this recipe for turkey meatballs and quinoa jumped out at me. It lives deep in the archives of Crumb Top Baking, so I thought it was time to freshen it up and give it new life.
The meatballs are made without eggs or breadcrumbs, and come together using pretty basic ingredients. You can make them on the stovetop or in the oven, and directions for both are included in the recipe.
Details on a few ingredients for honey garlic turkey meatballs
- Ground turkey: I like to use fresh lean ground turkey for this recipe, but if you only have frozen, just let it thaw in the refrigerator for 24 hours. This may result in a wetter meatball mixture, but the meatballs should still roll together fine. If you don’t have ground turkey, ground chicken works well too.
- Garlic: I use fresh garlic in this recipe (4 cloves pressed), but if you don’t have any, feel free to use a teaspoon of garlic powder instead. If you like things extra garlicky, feel free to add more cloves or powder.
- Flaxseed meal: I always have flax meal on hand as it’s a good source of fibre and omega-3 fatty acids. It’s also great for adding to smoothies, pancakes and baked goods, or as an egg replacement when mixed with water. Since this recipe doesn’t have breadcrumbs or eggs, the flax meal helps bind the turkey mixture together. If you only have flax seed, you can create meal by grinding or blending up the seeds.
How to make healthy turkey meatballs
- In a large bowl, add all of the ingredients. Use a fork or your hands to mix together until everything is well combined.
- Roll the turkey mixture into 16-18 meatballs about 1.5-inches in diameter.
- You can cook them on the stovetop as pictured here, or you can bake them in the oven.
Stovetop method
- Pre-heat a cast iron skillet with 1/2 tablespoon of oil.
- Arrange the meatballs in a single layer in the skillet and cover with a lid. Cook on medium-low for 15 minutes.
- Turn the meatballs over, and continue baking for another 10 minutes, or until browned.
Oven method
- Pre-heat oven to 400F. Grease a roasting pan or casserole dish with non-stick cooking spray.
- Arrange the meatballs in a single layer in the pan or dish. Cover and bake for 15 minutes.
- Turn the meatballs over and continue baking for another 10-15 minutes.
How to cook the quinoa
- First, toast the quinoa. Just add 1/2 tablespoon of oil to a large frying pan and add the quinoa. Toast over medium heat for about 5 minutes, or until the quinoa starts popping. Be sure to stir frequently so it doesn’t burn.
- Add the broth and seasonings. Cover and bring to a boil, then reduce heat and let the quinoa cook for about 15 minutes, or until the broth has been absorbed.
- The quinoa may still taste a little undercooked. At this point, just remove the quinoa from the heat, keep it covered and let it sit for 5 minutes. Fluff with a fork and serve.
Frequently asked questions
- How do you keep turkey meatballs moist? Ground turkey has a fine texture and is wet compared to ground beef. So, in my experience, you don’t need to add as much moisture to turkey meatballs. With that said, to keep them moist, minimize the amount of dry ingredients you add, don’t overwork the meatball mixture and avoid over baking them.
- How do you know when turkey meatballs are done? The meatballs are done when they are browned on the outside and fully cooked through when cut into. Cooked ground turkey should have a safe internal temperature of 165F.
- How long will turkey meatballs last in the refrigerator? They will last for up to 4 days stored in an airtight container.
- Can turkey meatballs be frozen? Yes, I freeze these meatballs all the time. Just let them cool in the refrigerator, and then arrange in a single layer in a freezer safe container. Store in the freezer for up to 3 months. When ready to enjoy, let them thaw in the refrigerator or speed up the process by defrosting in the microwave.
- How do you reheat these meatballs? Just place them in a microwave safe dish and heat them in the microwave.
Recipe tips and substitutions
- If you want your turkey meatballs browned up a bit more, cook or bake them for a few minutes longer. Be careful not to over do it as you will dry out the meatballs.
- I used tricolour quinoa in this recipe, but you can use any kind you have on hand.
- If you don’t have no salt added chicken broth, you can use no salt added veggie broth or water to cook your quinoa. If you use broth with salt added, just reduce the amount of salt you add to the quinoa. To keep the quinoa gluten-free, make sure the broth you use is certified gluten-free.
- I added chopped red pepper to my turkey meatball and quinoa bowls, but you can add any kind of veggies you like or have available. Chopped tomatoes, zucchini or cucumber work well, as do greens such as spinach or arugula.
What to serve with honey garlic turkey meatballs
- Obviously, my preferred option is to enjoy them as a meatball quinoa bowl. We love them drizzled with this jalapeño dip, which I watered down a bit to make it more like a dressing. You can also top it with a few slices of avocado.
- Make a batch of marinara sauce or use store-bought sauce, and serve up the meatballs with pasta or zucchini noodles.
- Add them to fresh salads made with spinach or arugula and any other veggies you have on hand.
- Pile them on rolls or tortillas to make meatball subs or wraps.
- Or cut them in half and use them as a topping for healthy homemade pizza. This is my hubby’s personal favourite.
More ground turkey recipes
If you make these honey garlic turkey meatball and quinoa bowls, I would love to hear what you think in the comments below!
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Honey Garlic Turkey Meatballs with Quinoa
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Honey Garlic Turkey Meatballs are gluten-free and egg-free, and make a quick and healthy addition to lunch or dinner. You can meal prep them ahead of time and pair them with quinoa and veggies to make filling grain bowls!
Ingredients
For the meatballs
- 1/2 tablespoon extra virgin olive oil
- 1 pound (454 gram package) lean ground turkey
- 4 cloves garlic (pressed or minced)
- 1/2 medium-sized onion, finely chopped
- 2 tablespoons flax meal
- 2 tablespoons honey
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- dash of pepper
For the quinoa
- 1/2 tablespoon extra virgin olive oil
- 1 cup tricolor quinoa, uncooked
- 2 cups no salt added chicken broth
- 2 bay leaves
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Instructions
Prepare meatballs
- Add all of the ingredients for the turkey meatballs (except the oil) to a large bowl. Use a fork or your hands to mix everything together until well combined.
- Roll into 16-18 meatballs about 1.5-inches in diameter.
- Add the oil to a cast iron skillet and pre-heat on the stovetop.
- Arrange the meatballs in a single layer in the skillet and cover with a lid. Cook on medium-low for 15 minutes.
- Turn the meatballs over, and continue cooking for another 10 minutes, or until browned and cooked through.
Prepare quinoa
- Add the oil and quinoa to a large frying pan. Toast the quinoa over medium heat for about 5 minutes, or until the quinoa starts popping. Stir frequently so it doesn’t burn.
- Add the broth, herbs, salt and garlic. Cover and bring to a boil, then reduce heat and let the quinoa cook for about 15 minutes, or until the broth has been absorbed.
- Remove from heat, keep covered and let sit for 5 minutes. Remove the bay leaves and fluff with a fork.
Assemble grain bowls
- Split the quinoa and meatballs into 4 bowls or meal prep containers and add desired veggies and toppings.
Notes
- You can also bake the meatballs in the oven. Just pre-heat oven to 400F. Grease a roasting pan or casserole dish with non-stick cooking spray. Arrange the meatballs in a single layer in the pan or dish. Cover and bake for 15 minutes. Turn the meatballs over, and continue baking for another 10-15 minutes, or until browned and cooked through.
- Cooked ground turkey should have a safe internal temperature of 165F.
- I added chopped red pepper to my turkey meatball and quinoa bowls, but you can add any kind of veggies you like or have available. Chopped tomatoes, zucchini or cucumber work well, as do greens such as spinach or arugula.
- If you don’t have no salt added chicken broth, you can use no salt added veggie broth or water to cook your quinoa. If you use broth with salt added, just reduce the amount of salt you add to the quinoa.
- The cook time assumes the meatballs and quinoa are cooking at the same time. If you cook them one after the other, this will extend the cook time for this meal.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
I had to come back and report that these honey garlic turkey meatballs were a BIG hit at my house. Trust me, when you get a “88 thumbs up” from little e, you know you have a winner recipe! This one will be in our regular rotation from now on. Thank you for the great recipe Leanne!
I’m so happy to hear that Tasia! Thanks for letting me know. And tell little e that “88 thumbs up” is one of the best compliments ever 😉
It’s fun to see your growth as a photographer Leanne! This honey garlic turkey meatball recipe looks so delicious and I happen to have all the ingredients!! Adding this to my dinner plans for this coming week, thank you!!
Thanks Tasia! It is fun to look back at my earlier posts and see the growth. I hope you get to try the meatballs soon!
I love that these are freezable! Make ahead meals are soooo necessary. And they sound delicious too!
Thanks Kelsey!
I love your healthy twists on recipes, Leanne. These turkey meatballs sound amazing – love the sweet and spicy of honey and garlic. This is just the kind of meal we’re loving right now.
Thanks Marissa! We’re huge fans of honey garlic!
I’ve never met a meatball I didn’t love 🙂 Honey and garlic sounds delicious and especially nice with the ground turkey!
Thanks Jennifer!
Honey garlic meatballs sounds terrific! I love that you paired it with quinoa. We don’t eat quinoa enough! I love it, but unfortunately when the boys eat it, there’s a giant mess EVERYWHERE, haha! I’m pinning this so I can try it soon!
Thanks Katherine! To be honest, I probably make a bit of a mess when eating quinoa too! Haha!
That sounds so good, hearty and healthy Leanne! What a great idea. I love turkey meatballs so much. More than beef meatballs!
I prefer them over beef too. Thanks Christie!
Wow, what a difference between the new and old photos! I love your new photos and turkey meatballs are my favorite. The honey garlic flavor sounds incredible and I love that they’re gluten free!
Thanks Marcie! I can’t believe it was three years since I first posted this recipe. Re-shoots are always fun.
I am so excited about this recipe… Not only do I love ground turkey but I adore ground flax seed. These turkey meatballs and I just set up a dinner date for this week!
Thanks Milena! Enjoy that dinner date! 😉
This one’s a keeper! Thank you for reposting! I can never say no to a fabulous meatball! PS) Love seeing the before photo!
Thanks Annie! Glad you like seeing the before and after!
I have definitely slipped in meal prep lately – but you’ve inspired me to get back into it. These turkey meatballs look so delicious, and I can think of so many ways to enjoy them!
Happy I was able to inspire. Thanks Alex!
Thanks for reposting this…great recipe and the new pics are awesome.
Thanks Terry!