Honey Sriracha Glazed Turkey Meatballs
Sweet honey meets spicy sriracha in these tender turkey meatballs with a glossy glaze. Perfect for meal prep, parties, or quick weeknight dinners. Ready in under 30 minutes with simple ingredients.
Ingredients
Meatballs
- 2 lbs lean ground turkey 93% lean works perfectly
- 1 cup whole wheat panko breadcrumbs regular panko also works
- 2 large eggs
- 1/4 cup green onions chopped, reserve some for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground preferred
Honey Sriracha Sauce
- 1/4 cup sriracha sauce adjust for heat preference
- 3 tablespoons reduced-sodium soy sauce tamari for gluten-free
- 3 tablespoons rice vinegar apple cider vinegar works too
- 3 tablespoons honey pure, raw honey is best
- 1 tablespoon fresh ginger grated
- 3 cloves fresh garlic minced
- 1/2 teaspoon sesame oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with cooking oil.
- In a large mixing bowl, combine ground turkey, panko breadcrumbs, eggs, chopped green onions, garlic powder, salt, and black pepper. Mix gently with your hands until just combined. Do not overwork the mixture.
- Using a small cookie scoop, portion the meat mixture and roll into smooth balls about 1.5 inches across. Place on prepared baking sheet with space between each meatball. You should get about 40 meatballs.
- Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
- While meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine sriracha, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
- Whisk continuously and bring to a gentle boil. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until sauce thickens and becomes glossy.
- Remove sauce from heat. When meatballs are done, transfer to a large serving bowl.
- Pour the honey sriracha sauce over the hot meatballs and gently toss until each meatball is coated with the glaze.
- Garnish with sliced green onions and sesame seeds. Serve immediately over rice, with noodles, in lettuce wraps, or as party appetizers with toothpicks.
Notes
Heat Level Adjustments: Start with 2 tablespoons of sriracha for mild heat. Increase to 1/4 cup for medium heat, or add more for extra spice.
Protein Swaps: Ground chicken, beef (85-90% lean), or pork work well. Reduce baking time by 3 minutes for beef.
Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
Air Fryer Method: Preheat to 370°F. Cook in single layer for 10 minutes, shake basket, then cook 3-4 minutes more.
Storage: Refrigerate in airtight containers for 3-4 days. Freeze for up to 3-4 months.
Make-Ahead: Shape raw meatballs up to 3 days ahead. Make sauce up to 1 week ahead.