Spicy Chili Honey Turkey Meatballs (Print Version)

Tender turkey meatballs glazed with sweet spicy honey sriracha sauce

# What You'll Need:

→ For the Meatballs

01 - 1 pound ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 garlic cloves, minced
05 - 2 green onions, finely chopped
06 - 1 tablespoon soy sauce
07 - 1 teaspoon sriracha
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt

→ For the Chili Honey Glaze

10 - 3 tablespoons honey
11 - 2 tablespoons sriracha
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil

→ Garnish

15 - 1 tablespoon sesame seeds
16 - 2 tablespoons fresh cilantro or green onions, chopped

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground turkey, egg, breadcrumbs, minced garlic, green onions, soy sauce, sriracha, black pepper, and salt. Mix until just combined without overmixing.
03 - Using damp hands, form the mixture into 20 meatballs of uniform size. Arrange them evenly spaced on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned on the exterior.
05 - While meatballs bake, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Transfer baked meatballs to a large bowl. Pour warm chili honey glaze over meatballs and toss gently to coat evenly.
07 - Transfer to a serving platter and garnish with sesame seeds and fresh cilantro or green onions. Serve immediately.

# Additional Tips::

01 -
  • The sweet and spicy balance: That honey-sriracha glaze is honest work that transforms lean turkey into something with real depth and character.
  • They're versatile beyond belief: Meatballs over rice one night, nestled in lettuce wraps the next, standing alone as party food after that.
  • Less guilt, more flavor: Ground turkey keeps things lighter while the glaze does all the heavy lifting on the taste front.
  • You can prep ahead: Form them the night before and bake when hunger strikes, making weeknight cooking feel less frantic.
02 -
  • Don't overmix the turkey mixture: I learned this the hard way when my first batch came out dense and bouncy, and I realized gentle hands make all the difference between tender meatballs and rubbery ones.
  • Let the glaze thicken in the pan: That 2 to 3 minute simmer isn't just for show, it concentrates the flavors and creates a glaze that actually sticks instead of sliding off.
  • Adjust the heat to your preference: Two tablespoons of sriracha in the glaze is my sweet spot, but taste it before committing if you know you like things milder.
03 -
  • Damp hands are your secret weapon: Rolling meatballs is a thousand times less frustrating when your hands are slightly wet, and the mixture won't stick to your skin.
  • Don't crowd the baking sheet: Space matters because it lets them brown properly instead of steaming, which means better texture and more of that caramelized exterior.
  • The glaze thickens as it cools: If it seems too thin in the pan, it will tighten up as everything cools together, so resist the urge to simmer it forever.
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