Turkey Meatball Bites (Printable)
Savory turkey meatball bites seasoned with herbs, baked to golden perfection with a zesty dipping sauce.
# What You'll Need:
→ For the Meatballs
01 - 1 lb ground turkey, 93% lean
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons milk
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ For the Dipping Sauce
12 - 1/2 cup ketchup
13 - 2 tablespoons honey
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon smoked paprika
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, milk, parsley, garlic, onion powder, oregano, salt, and black pepper. Mix gently until just combined—do not overmix to maintain tenderness.
03 - Using a small cookie scoop or your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing evenly.
04 - Bake for 18-20 minutes, or until the meatballs are cooked through and golden brown.
05 - While the meatballs bake, whisk together ketchup, honey, Dijon mustard, apple cider vinegar, and smoked paprika in a small bowl until smooth.
06 - Transfer baked meatballs to a serving platter. Insert toothpicks into each meatball and serve warm with the dipping sauce on the side.
# Expert Tips:
01 -
- They disappear faster than anything else on the table, guaranteed
- The sauce strikes that perfect balance between sweet and tangy that keeps people coming back for just one more
02 -
- Overmixing the meat mixture makes tough rubbery meatballs, so barely combine the ingredients and stop as soon as they hold together
- The sauce tastes completely different after sitting for 10 minutes, so make it ahead and let the flavors meld before serving
03 -
- Chill the meatball mixture for 15 minutes before forming if it feels too sticky to handle cleanly
- Make a tiny test meatball and cook it first so you can adjust the seasoning before shaping the entire batch