Maple Glazed Ground Turkey Meatballs

5 from 7 votes
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Anyone familiar with this space knows how much I love meatballs, and while normally ground turkey meatballs are dry and boring, these… well, these are not that.

Rich meatballs, glazed with a tangy maple sauce, are one of the best party appetizers I know. I made them many times while on tour for my cookbook Pheasant, Quail, Cottontail, and every time they were eaten up as fast as we could put them out.

A platter of ground turkey meatballs
Photo by Holly A. Heyser

I make my ground turkey meatballs more or less like I’d make a meatloaf, which is to say with fat, some sort of bready thing and eggs. You should know that all-meat meatballs might sound nice, but they cook up hard and dry. You need fat to keep things nice, and the addition of a bread-like thing makes them even lighter.

I know a lot of you are trying to eat less bread products, so if you want to skip the breadcrumbs, my preferred alternative would be to use 2 or 3 slices of gluten-free bread, crusts removed and torn up, soaked in the milk and mashed to a paste. you can also buy gluten-free breadcrumbs.

For milk haters, use white wine or hell, apple juice. Even water.

As for seasoning, I kept things simple, but I do use a not-so-secret spice mix: Bell’s Poultry Seasoning, which you can get in most supermarkets, or online. It’s what makes a Thanksgiving turkey taste like tradition…

The glaze is the star here. You can make these meatballs from any meat you feel like, but the glaze ought to be made as close to my recipe as possible. It’s sweet, tangy, a little salty and a little spicy. Oh, and you need not use expensive maple syrup here; cheap stuff is fine.

You’re going to want to make more of these ground turkey meatballs than you think you need; they’re addictive, especially if you make them small enough to eat in one bite. Holly and I ate this entire recipe at one sitting, albeit for dinner, but still. They’re that good.

A platter of ground turkey meatballs
5 from 7 votes

Maple Glazed Turkey Meatballs

If you have ground turkey or any ground meat, great. If not, grind about 1 pound of meat to ¼ pound of pork fat or bacon. If you use bacon, you won’t need to salt the meatballs.
Course: Appetizer
Cuisine: American
Servings: 6 people
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes



  • 1 ¼ pounds ground turkey (see above)
  • 1 egg, lightly beaten
  • 1 cup breadcrumbs
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder (optional)
  • ¼ teaspoon Bell’s poultry seasoning (optional)
  • 1 teaspoon salt, smoked salt if you have it
  • ¼ cup milk
  • Oil for frying


  • ½ cup maple syrup
  • 1/3 cup Worcestershire sauce
  • 2 teaspoons tomato paste
  • Tabasco or other hot sauce to taste


  • Make the meatballs by combining all the meatball ingredients except the oil. Mix well, but don’t overwork the meat, or you’ll have tough meatballs. Scoop out about 1 tablespoon at a time, and roll them into balls. Set aside on a baking sheet. You can set these in the fridge for a few hours if you need to. 
  • Pour enough oil into a pan to come about halfway up the side of the meatballs. Heat the oil to somewhere between 325°F and 350°F. Brown the meatballs well. You’ll probably need to do this in two batches. 
  • When the meatballs are all nicely browned, drain the oil; you can reuse it later. Leave about 1 tablespoon in the pan. Mix all the glaze ingredients in a bowl to combine, then put the mixture into the pan and turn the heat to high. When it boils, add back all the meatballs. Roll the meatballs around to coat, and cook, shaking the pan constantly, until the sauce cooks down into a glaze. Remove from the heat and serve.


Calories: 281kcal | Carbohydrates: 35g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 750mg | Potassium: 540mg | Fiber: 1g | Sugar: 20g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Recipe Rating


  1. I think I’ve made these 3 times so far. I just give a good glug of oil in the pan (probably 1/4 cup at most) and they fry up just fine. I made my own homemade Worcestershire sauce last year (one of the Ball canning books has a recipe). I did it because it was a fun project. But I go through a regular bottle or Worch in about 3 years and now I have a quart of this stuff, lol. So when I saw this recipe and saw the 1/3 cup Worch I thought, fantastic. The meatballs themselves are just perfect. Seriously the best turkey meatball recipe I’ve come across, and I imagine reformed, would also be an excellent turkey meatloaf.

  2. My family LOVES these. I have doubled and tripled the recipe.
    I also have baked the meatballs. I lightly grease a baking dish with olive oil and then I brush some oil on top of the meatballs. I bake at 375 for about 15 minutes. Then I made the sauce in a separate pan and tossed the meatballs in it. I think this is easier than frying and sooo good and tender.
    Serve with rice and green beans!

  3. I used sugar free maple syrup and was so impressed! I never would have though to add hot sauce (I used Valentina) but it’s a solid touch! This sauce would be good on any type of meatballs! 10/10 would recommend and plan on cooking again

  4. Made these tonight, and didn’t tell anyone at the table what they were. Of course, they loved them. Everyone thought it was some kind of Chinese meatball recipe. Which, I guess if you upped the ginger a bit, and maybe added some garlic, they probably would be.

    Thanks for the great recipe, Hank.

  5. Hank I have really enjoyed your recipes for wild game. I’m 70 and still aggressively hunt and fish. I enjoy living of the land. Your non-traditional recipes add a lot of “spice” to my rather mundane culinary endeavors. Keep up the good work.

    1. Ann: Not really, although I won’t hate you if you do use it. There are grades of maple syrup, some more expensive than others.