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Baked Turkey Meatballs with Spicy Brown Sugar Glaze

Craving for something meaty, spicy, sweet and tangy? You got it!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 24
Calories 7 kcal


Turkey Meatballs

  • 1 lb about 0.45 kilograms ground turkey
  • 1 tablespoon ginger garlic paste
  • 1 large egg
  • 2 tablespoon shredded mozzarella cheese
  • ¼ teaspoon ground turmeric/haldi
  • ½ teaspoon smoked paprika optional
  • ½ teaspoon cayenne
  • 1 teaspoon ground coriander/coriander powder
  • 1 tablespoon chopped cilantro/coriander leaves
  • Salt to taste

Spicy Brown Sugar Glaze

  • 1 cup cranberry-pomegranate juice
  • ¾ cup brown sugar
  • ¼ cup Sriracha hot chilli sauce
  • 1-2 tablespoon Sambal Oelek
  • 1 clove garlic; minced
  • 1 tablespoon gooseberry jam optional
  • Salt to taste


  • Bring the cranberry-pomegranate juice to boil in a small saucepan on medium-high heat. Reduce the heat to medium-low and let the juice simmer (for about 20-25 minutes) and the quantity reduce to about ⅓ cup.
  • Add rest of the ingredients listed under the "Spicy Brown Sugar Glaze" and bring to another boil. Reduce the heat and let it simmer for 8-10 minutes. Remove from heat.
  • Preheat the oven to 475 Fahrenheit (about 250 degree Celcius). Line a baking tray with Aluminum foil (or parchment paper if the parchment paper can withstand the temperature).
  • In a large bowl, mix all the ingredients listed under the heading "Turkey meatballs". Divide the mixture into 24 equal sized balls, and place them on the baking tray leaving a small gap between each meatball.
  • Bake for about 10-12 minutes or until the meatballs are completely cooked.
  • Remove from the oven, transfer to a bowl. Pour about ¼ cup of the spicy brown sugar glaze and toss to coat all the meatballs well with the glaze.
  • Transfer the glazed meatballs back to the baking tray and bake for an additional 2-3 minutes.
  • Serve hot with the remaining spicy brown sugar glaze as a dipping sauce.


1. When you mix the turkey meatball mixture, make sure you do not over mix. Over-mixing results in drier meatballs. [br]2. if you are not using the gooseberry jam (while preparing the spicy brown sugar glaze), add additional sugar to your liking. Increase or decrease the hot sauce and/or sambal oelek to suit your spice level.[br]3. I use only a portion of the glaze to coat the meatballs. Rest of the glaze I use as a dipping sauce.[br]4. The spicy brown sugar glaze can be made ahead of time and stored in the refrigerator in an airtight container for about a week. Leftover glaze can be stored in the refrigerator too. [br]5. The meatballs also can be prepared a day ahead and stored in the refrigerator. [br]6. If you find the meatball mixture sticking to your hand while rolling, grease you palm with a little oil (water works too).[br]7. The spicy brown sugar glaze may thicken on cooling down, reheating will help in loosening it a bit.