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honey sriracha ground turkey meatballs garnished with sesame seeds and green onions on a white serving platter

Honey Sriracha Ground Turkey Meatballs

Easy honey sriracha ground turkey meatballs ready in 40 minutes. Sweet, spicy, and savory baked meatballs coated in a glossy honey sriracha glaze. Perfect for weeknight dinners, meal prep, or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

MEATBALLS
  • 2 lbs lean ground turkey 93% lean recommended
  • 1 cup whole wheat breadcrumbs plain breadcrumbs work too
  • 2 large eggs
  • 1/4 cup onion finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
HONEY SRIRACHA SAUCE
  • 1/4 cup honey
  • 2 tbsp sriracha sauce adjust to taste
  • 3 tbsp soy sauce low-sodium recommended
  • 3 tbsp rice vinegar do not substitute white vinegar
  • 1/2 tsp ground ginger
  • 3 tsp minced garlic fresh preferred
  • 1/2 tsp sesame oil toasted sesame oil preferred
GARNISH - optional
  • 1/4 cup green onions diced
  • 1 tbsp sesame seeds

Equipment

  • Quarter sheet pan
  • Large mixing bowl
  • small saucepan
  • Non-stick cooking spray
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 375 degrees F.
  2. Lightly spray a large rimmed baking sheet with non-stick cooking spray and set aside.
  3. In a large mixing bowl, combine the ground turkey, whole wheat breadcrumbs, eggs, finely chopped onion, garlic powder, salt, black pepper, and red pepper flakes. Mix until just thoroughly combined. Do not over-mix.
  4. Roll the mixture into 1 and 1/2 inch balls, making approximately 35 to 40 meatballs. Place in a single layer on the prepared baking sheet with space between each one.
  5. Bake for 20 to 25 minutes or until the internal temperature reaches 165 degrees F when checked with a meat thermometer.
  6. While meatballs bake, combine honey, sriracha, soy sauce, rice vinegar, ground ginger, minced garlic, and sesame oil in a small saucepan. Bring to a boil over medium heat, stirring continuously.
  7. Reduce heat to low and simmer for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  8. Remove meatballs from the oven, pour the warm sauce over the top, and toss gently to coat. Garnish with diced green onions and sesame seeds. Rest 5 minutes before serving.

Notes

Ground beef may be substituted 1:1. Check beef meatballs for doneness starting at 18 minutes. For gluten-free, use certified gluten-free breadcrumbs and tamari instead of soy sauce. To reduce heat, lower sriracha to 1 tablespoon and omit red pepper flakes. Store refrigerated for up to 4 days or freeze for up to 3 months.
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