Mango Ginger Turkey Meatballs with Honey-Soy Glaze
Perfectly tender turkey meatballs packed with mango and ginger, finished with a sticky honey-soy glaze. Ideal for quick weeknight meals or party starters.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
- 1 Small bowl for glaze mixing
Ingredients
Main ingredients
- 1 pound Ground turkey mix of white and dark meat
- ½ cup Plain dry bread crumbs
- ½ cup Freeze-dried mango finely crushed
- ⅓ cup Minced scallions plus extra for garnish
- 3 tablespoons Fresh ginger peeled and minced
- 1 Egg large
- 2 cloves Garlic minced
- 2 teaspoons Sesame oil
- 2 teaspoons Soy sauce
- ¼ teaspoon Kosher salt
- ⅓ cup Honey
- ¼ cup Soy sauce for glaze
- 2 tablespoons Lime juice
- 1 teaspoon Red pepper flakes
- as needed Canola oil for brushing
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with canola oil.
- In a large bowl, combine ground turkey, bread crumbs, crushed mango, minced scallions, ginger, egg, garlic, sesame oil, and soy sauce. Mix gently until just combined.
- Roll mixture into 1 ½-inch meatballs and place on prepared baking sheet. Brush the tops with canola oil.
- Bake for 18–20 minutes until cooked through and lightly golden.
- While baking, mix honey, soy sauce, lime juice, and red pepper flakes in a bowl to make the glaze.
- When meatballs are done, gently toss them in the glaze until evenly coated.
- Transfer to serving dish and garnish with extra scallions. Serve warm.
Notes
Store leftovers in the fridge for 3-4 days or freeze for longer storage. Reheat gently to preserve texture. Glaze can be stored separately in a jar and stirred before reuse.