Save These Spicy Chili Honey Turkey Meatballs are a flavorful fusion dish that combines lean protein with a bold, sweet, and spicy glaze. Perfect as a quick appetizer or a protein-packed main course, these oven-baked meatballs are ready in just 40 minutes and are naturally dairy-free.
Save Using ground turkey keeps these meatballs light, while the combination of fresh green onions, garlic, and soy sauce ensures every bite is savory. The sriracha-honey glaze provides a glossy, sticky finish that makes this dish as visually appealing as it is delicious.
Ingredients
- 500 g (1 lb) ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup honey
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Optional: Sliced green onions and sesame seeds for garnish
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, sriracha, salt, and pepper. Mix until just combined—do not overwork.
- Step 3
- Shape the mixture into 20–24 small meatballs (about 1½ inches each) and place on the prepared baking sheet.
- Step 4
- Bake for 15–18 minutes, until meatballs are cooked through and lightly browned.
- Step 5
- Meanwhile, in a small saucepan over medium heat, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2–3 minutes, stirring, until slightly thickened.
- Step 6
- Remove meatballs from the oven. Toss them gently in the warm chili honey glaze until evenly coated.
- Step 7
- Serve immediately, garnished with sliced green onions and sesame seeds, if desired.
Zusatztipps für die Zubereitung
For the best results, use a mixing bowl and a baking sheet lined with parchment paper to prevent sticking. A small saucepan is necessary for simmering the glaze, and using a spoon or tongs will help you toss the meatballs gently without breaking them.
Varianten und Anpassungen
For a milder version, simply reduce the sriracha in both the meatball mixture and the glaze. To make the dish gluten-free, substitute the breadcrumbs with a gluten-free alternative and use tamari or certified gluten-free soy sauce.
Serviervorschläge
These versatile meatballs can be served as a crowd-pleasing appetizer with toothpicks. For a full dinner, serve them over a bed of steamed rice or noodles and garnish with extra sesame seeds and green onions.
Save Whether you're looking for a quick weeknight dinner or a spicy party snack, these Chili Honey Turkey Meatballs are sure to be a hit. Simple to prepare and packed with flavor, they offer a satisfying fusion experience in every bite.
Recipe FAQs
- → Can I make these meatballs ahead of time?
Yes, shape the uncooked meatballs and refrigerate for up to 24 hours before baking. You can also bake them completely and refrigerate for 3 days, then reheat and toss with fresh glaze before serving.
- → How can I make these less spicy?
Reduce the sriracha to 1 teaspoon in both the meatball mixture and glaze. You can also substitute half the sriracha with ketchup or sweet chili sauce for a milder flavor profile.
- → Can I freeze these meatballs?
Absolutely. Freeze the baked, unglazed meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat and glaze before serving.
- → What can I serve with these meatballs?
Try them over steamed jasmine rice, udon noodles, or quinoa. They also work beautifully in lettuce wraps, on banh mi sandwiches, or simply as finger food with toothpicks for parties and gatherings.
- → Can I use ground chicken instead of turkey?
Yes, ground chicken works perfectly as a substitute. Keep in mind that chicken may be slightly leaner, so the meatballs might be a bit more tender. The cooking time remains the same.
- → How do I know when the meatballs are done?
The meatballs are cooked when they reach an internal temperature of 165°F (74°C) on a meat thermometer. Visually, they should be lightly browned and firm to the touch, not raw or squishy in the center.