Honey Sriracha Turkey Meatballs (Baked, 45 Min)
Check out this Honey Sriracha Meatballs recipe! There are so many vibrant flavors with the combination of sweet and spicy!
Equipment
Large rimmed baking sheet
parchment paper
Large mixing bowl
Medium saucepan
Whisk
Small cookie scoop or tablespoon measure
Instant-read thermometer
Ingredients
For the meatballs
2 pounds ground turkey (minced turkey) - minced turkey, about 900g- 1 ¼ cups Italian breadcrumbs - about 75g
2 medium eggs
¼ cup green onions - finely chopped, scallions or green shallots, about 25g
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
For the sauce
¼ cup sriracha sauce - about 60ml
3 tablespoons soy sauce - about 45ml- 3 tablespoons distilled white vinegar - about 45ml
3 tablespoons honey - about 63g
1 tablespoon ginger - fresh ; finely grated, about 15g
3 cloves garlic - minced- ½ teaspoon toasted sesame oil
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground turkey, Italian breadcrumbs, eggs, green onion, garlic powder, salt, and black pepper. Mix with your hands or a fork until just combined — do not overmix or the meatballs will be dense.2 pounds ground turkey (minced turkey), 1 1/4 cups Italian breadcrumbs, 2 medium eggs, 1/4 cup green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Using a small cookie scoop or tablespoon, shape the mixture into 1½-inch (4cm) balls — you should get about 40. Place them on the prepared baking sheet, spacing them about 1 inch (2.5cm) apart so they brown evenly.
- Bake for 20-25 minutes, or until the meatballs are golden brown and register 165°F (74°C) on an instant-read thermometer.
- While the meatballs bake, combine the sriracha, soy sauce, white vinegar, honey, grated ginger, minced garlic, and sesame oil in a medium saucepan. Bring to a boil over medium heat, whisking continuously.1/4 cup sriracha sauce, 3 tablespoons soy sauce, 3 tablespoons distilled white vinegar, 3 tablespoons honey, 1 tablespoon ginger, 3 cloves garlic, 1/2 teaspoon toasted sesame oil
- Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce has thickened and coats the back of a spoon. Add the baked meatballs directly to the saucepan and toss gently until every meatball is evenly glazed.
- Serve immediately over brown rice, cauliflower rice, or steamed vegetables. Garnish with sliced green onions and sesame seeds if desired.
Notes
Storage: Keep sauced meatballs in an airtight container in the fridge for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water, or microwave in 60-second bursts.
Freezing: Freeze baked unsauced meatballs in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Make the sauce fresh when serving.
Make-Ahead: Shape meatballs and refrigerate on the lined baking sheet, covered, for up to 24 hours before baking. Add 2-3 minutes to bake time if going straight from fridge to oven.
Substitution: Ground chicken works as a 1:1 swap. For a pork-turkey blend, use 1 lb (450g) of each for richer flavour.
Pro Tip: Don't skip reducing the sauce for the full 10 minutes — this concentrates the sugars and creates a glaze that clings. A thin, watery sauce will slide right off.
Nutrition
Serving: 1servingCalories: 50kcalCarbohydrates: 4gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.004gCholesterol: 21mgSodium: 209mgPotassium: 89mgFiber: 0.2gSugar: 2gVitamin A: 34IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
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