Watermelon Glazed Turkey Meatballs
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Have Made It
This is the recipe that surprises people every time. Watermelon juice reduced into a glossy savory-sweet glaze over lean turkey meatballs is genuinely one of the best things you will make in your kitchen this year. It feels special but it is completely simple.
Serve it over brown rice, alongside the Watermelon Rind Slaw, or straight off the pan. The fresh watermelon cubes on the side are not just for looks. The cool juicy watermelon against the warm glazed meatballs is a combination that makes this dish memorable in any season.
Ingredients
For the meatballs:
For the watermelon glaze:
For serving:
Instructions
- Make the watermelon glaze — Pour the watermelon juice into a small saucepan over medium-high heat. Add the soy sauce, honey, ginger, and red pepper flakes. Bring to a boil then reduce heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce reduces by half and coats the back of a spoon. It should be glossy and slightly thick. Set aside.
- Preheat and prep — Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl combine the ground turkey, garlic, panko breadcrumbs, egg, salt, and pepper. Mix gently with your hands until just combined. Do not overmix or the meatballs will be tough.
- Form and bake — Roll the mixture into 16 equal meatballs about the size of a golf ball. Place on the prepared baking sheet. Bake for 18 to 20 minutes until cooked through and lightly golden.
- Glaze and finish — Remove meatballs from the oven and brush or spoon the watermelon glaze generously over each one. Return to the oven for 3 to 4 minutes to let the glaze caramelize and set.
- Plate and serve — Arrange meatballs on a platter or over brown rice. Garnish with sesame seeds and green onions. Serve alongside fresh watermelon cubes. The contrast between the warm glazed meatballs and the cool watermelon is what makes this dish genuinely memorable.
Year-round tip:
- The watermelon glaze is made from watermelon juice which you can extract from pre-cut grocery store watermelon available year-round. This is a warm hearty oven-baked dish that works just as well on a cold January evening as it does after a summer workout. The glaze keeps refrigerated for up to 2 weeks and works great on chicken, salmon, or roasted vegetables too.
Meal prep tip:
- Make a double batch and freeze half before glazing. Reheat from frozen at 375°F for 15 minutes, glaze, and serve.
From Umo Callins, RD:
- Ground turkey is a lean protein source that works hard in this recipe. The watermelon glaze delivers natural carbohydrates and potassium from the reduced watermelon juice while the soy sauce contributes sodium and watermelon provides 107mg of potassium per serving of this recipe as prepared. Note: this reflects the potassium in the reduced watermelon glaze per serving, not the potassium content of whole watermelon. Ginger adds a warm depth of flavor. This is a wholesome and satisfying meal after activity that your whole family will actually want to eat.
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