Spicy Chili Honey Turkey Meatballs (Printable version)

Tender turkey meatballs glazed with spicy honey-sriracha sauce for a sweet and savory kick.

# Needed ingredients:

→ For the Meatballs

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

# 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, chopped green onions, soy sauce, sriracha, black pepper, and salt. Mix until just combined without overmixing.
03 - Dampen your hands with water and form the mixture into 20 small meatballs. Arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned on the exterior.
05 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Transfer cooked meatballs to a large bowl. Pour warm chili honey glaze over meatballs and toss gently to coat evenly.
07 - Transfer to serving dish and garnish with sesame seeds and cilantro or green onions if desired. Serve immediately.

# Expert advice:

01 -
  • They're dairy-free and naturally lighter than traditional meatballs, but the glaze makes them feel completely indulgent.
  • You can have them ready in under an hour, which is clutch when friends text last minute wanting to come over.
  • The heat level is totally customizable, so even people who think sriracha is extreme can enjoy them.
02 -
  • Don't let the glaze cool completely before tossing—it thickens as it cools and won't coat the meatballs as beautifully if you wait too long.
  • Damp hands are your secret weapon when shaping the meatballs; it prevents sticking and keeps the process smooth instead of frustrating.
03 -
  • Letting the glaze cool for exactly one minute before tossing prevents it from sliding right off the meatballs but still coats them beautifully.
  • A tiny drizzle of sesame oil on your hands before shaping prevents sticking better than any cooking spray.
Go back