Rosemary Turkey Meatballs with Honey are the perfect, most delectable, bite-sized hors d'oeuvre for a cocktail party. They're also fun to serve as a main course for dinner -- they can be served over mashed potatoes or pasta, with all sorts of tasty sides.
Good things come in small packages.
Maybe that's why I love small plates and little bites -- because yes, even with food, good things come in small packages.
Every bite of these Rosemary Turkey Meatballs has a touch of honey and a ton of flavor. They are over-the-top delicious, and I bet you won't be able to stop at just a few.
These are fun for any holiday dinner, and the touch of honey makes them a popular Rosh Hashanah dish.
Some Ingredient Notes
- ground turkey - If possible, a mix of light and dark meat is best.
- shallots - Shallots are mild and subtly sweet. Substitution: red onion.
- fresh rosemary - A little rosemary goes a long way. This recipe has a little more than a tablespoon mixed into 1-pound of turkey, and you can really taste its earthy pine-like flavor, which is balanced so perfectly with the honey. You can use dried rosemary, but you should use about a third of the amount.
- vermouth or sherry - If you don't have vermouth or sherry, you can use white wine. One that's slightly sweet is best.
- honey - If your honey is on the thick side, warm it briefly in a microwave so it's easy to mix into the other ingredients.
- breadcrumbs - I like Panko, which are breadcrumbs without the crust, though you can use any breadcrumbs you like.
How to Make Them
- Coat a large skillet with olive oil and place it over low-medium heat. Add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Then add the vermouth or sherry, turn the heat to high, and reduce it completely. Mix in the honey and remove the pan from the heat. Let it cool to room temperature. (Do not wash the pan!)
- Once the shallot mixture has cooled, in a large mixing bowl, add it to the turkey along with the breadcrumbs, salt, and a bit of pepper. Use your hands to fully incorporate all of the ingredients.
- Shape the turkey into balls that are approximately 1 to 2-inches, placing them on a large plate or sheet pan as you work. (If you have a 1 ¼ to 1½-inch cookie scoop, that's perfect.)
- Drizzle more olive oil into the same pan, and place it over medium-low heat. Add the meatballs and cook for about 3 minutes, just to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 to 4 more minutes, just until they are cooked through.
Variations
- Gluten-free version. Just use gluten-free breadcrumbs.
- Other herbs. Sage and/or thyme would also work well in this recipe.
- Other protein. Ground chicken and ground lamb are also delicious with rosemary and honey.
Serving Suggestions
They're the perfect bite-sized hors d'oeuvre for a cocktail party.
Guests love them for part of a main course for dinner or lunch. They can be served over garlic-mashed potatoes or pasta, with all sorts of tasty sides. Here are a few more delicious ideas of what to serve with them:
I hope you love my honey rosemary turkey meatballs as much as my family and I do!
Rosemary Honey Turkey Meatballs Recipe
Equipment
Ingredients
- olive oil for the pan
- ½ cup finely chopped shallots
- 1 tablespoon plus ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon minced garlic
- 1 tablespoon dry vermouth or sherry
- 1 pound lean ground turkey
- 2 tablespoons honey
- ¼ cup breadcrumbs
- ¾ teaspoon Kosher salt*
- freshly ground black pepper
Instructions
- Coat a large non-stick sauté pan with olive oil and place it over low-medium heat. Add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Then add the vermouth or sherry, turn the heat to high, and reduce it completely. Mix in the honey and remove the pan from the heat. Let it cool to room temperature. (Do not wash the pan!)
- Once the shallot mixture has cooled, in a large mixing bowl, add it to the turkey along with the breadcrumbs, salt, and a bit of pepper. Use your hands to fully incorporate all of the ingredients.
- Shape the turkey into balls that are approximately 1 to 2-inches, placing them on a large plate or sheet pan as you work. (If you have a 1 ¼ to 1½-inch cookie scoop, that's prefect.)
- Drizzle more olive oil into the same pan, and place it over medium-low heat. Add the meatballs and cook for about 3 minutes, just to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 to 4 more minutes, just until they are cooked through.
NOTES
NUTRITION
Kathy @ Beyond the Chicken Coop
These look amazing! I love small bites of food too and these would be perfect to serve at a party. The rosemary add such great flavor!
valentina
Thanks so much, Kathy. Enjoy! 🙂 ~Valentina
Dawn - Girl Heart Food
I can make a whole meal out of just these meatballs! Our rosemary is growing really well now so it would be a perfect use for it! They look absolutely scrumptious, Valentina! Happy Monday 🙂
valentina
Happy Monday to you too, Dawn. Thanks so much. 🙂 ~Valentina
angiesrecipes
They are so tender and juicy! I have never thought of adding honey in meatballs and I must give it a try!
valentina
Thanks, Angie. I do hope you try them -- they're one of my all time favorites. 🙂 ~Valentina
Brandt
Been using this fantastic recipe since 2014. I’ve always had access to lots of rosemary while slim on what to do with ground turkey. This recipe never fails as an app or main. I often substitute white onion for scallions.
valentina
Thank you so much for writing in and for the kind words. I'm so happy you've been loving this recipe for so long. Using the white onions sounds delicious. Hope you enjoyed the holiday. Stay safe and well and thanks again for being a loyal reader on my site. 🙂 ~Valentina
Marla
Tried these last night. They are soooo delicious. I am on a strict diet right now and am trying to find creative, delicious foods that fit those restrictions. this hit the mark! I removed the breadcrumbs because I can't have, and it didn't seem to hurt. They were a bit less structured I suppose but were still wonderful. This will be a mainstay...regardless of diet!
valentina
Marla, I'm thrilled these were a hit! Thanks for sharing, and I'm so happy these worked around your restrictions! 🙂
nechama
I'm new to your delicious recipes.
May I ask, however, why don't you give us 'nutrition facts' about your various recipes, i.e., carbs, sugar, vitamins, etc.? I've seen on other sites a box posted with such information. It would be extremely helpful.
BTW these Turkey Meatballs look so tempting and am looking forward to making them.
valentina
Hi there, thank you so much for your comment and for checking out my recipes!
I cook with fresh, whole foods, and try to be as health conscious as possible, and I believe (at least in terms of food), that most things are okay in moderation. So with that as my belief, and this not being a a blog about nutrition and diet, I've chosen just to include the calories, and not the whole nutrition chart. I'm sorry, as I do my best to please all of my readers. Hope you understand where I'm coming from. 🙂
Aimee
These look delicious - I love the idea of having them as appetizers. And I also love that you're encouraging "urban foraging." 🙂
anna
Little hands make amazing recipes too! Love your masterpiece! keep sharing =)
valentina
Anna, I agree! I love cooking things my kids can easily help with!
Sippitysup
finding it in your neighbors yard is called urban foraging! GREG
valentina
I'm an urban forager! 😉
Jason DeMartino
Sounds good. Do you find that the breadcrumbs dry out the meatball at all? I will sometimes use stale bread, tear it up and soak it in milk or water, then wring it out and use that in place of breadcrumbs. Works well, especially for very lean ground meats.
valentina
Thanks for the comment, Jason. In this recipe the breadcrumbs don't dry out the meatballs. Interesting to soak breadcrumbs in milk. I have to give that a try. 🙂
Jason DeMartino
It's an old Italian Grandmother trick - gives the meatballs a more velvety texture. Be sure to use stale bread chunks - not breadcrumbs; they'll just disintegrate.
Sally
Can you make these the day before and reheat without drying out?
Valentina
Hi Sally, Yes, you can make them the day before. Be sure to let them cool completely, then put them in an airtight container in the refrigerator. Then you can reheat the next day -- even in a microwave. Enjoy! 🙂 ~Valentina