Honey Sriracha Meatballs

Honey Sriracha Meatballs

The Spruce / S&C Design Studios

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 to 8 servings
Yields: 40 meatballs
Nutritional Guidelines (per serving)
429 Calories
22g Fat
27g Carbs
32g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 429
% Daily Value*
Total Fat 22g 29%
Saturated Fat 6g 29%
Cholesterol 143mg 48%
Sodium 1047mg 46%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Total Sugars 12g
Protein 32g
Vitamin C 11mg 57%
Calcium 126mg 10%
Iron 4mg 22%
Potassium 515mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sweet and spicy honey-Sriracha sauce make meatballs that are delicious and surprisingly easy to whip up. When served over rice, honey Sriracha meatballs make an excellent main dish for a quick dinner. The meatballs also make a fun, spicy bite at a Super Bowl party or potluck when kept warm in a slow cooker.

Ground turkey, garlic, and scallions make up the lean homemade meatballs. After baking, they're tossed with a spicy-sweet sauce that has an impressive depth of flavor. With equal parts of Sriracha and honey, the taste is perfect for anyone who loves spicy food. The heat builds as you eat but doesn't overwhelm or burn your taste buds. If you prefer food a little milder, use less Sriracha and let the honey take center stage. Serving it with carrots and lime slices (to squeeze over the meatballs) helps tame the heat, too.

This is also an excellent pantry sauce. If you don't have the exact ingredients, there are variations, or a substitute may be waiting in the cupboard. For instance, 1 teaspoon of garlic powder or 1/2 teaspoon of ground ginger can replace the sauce's fresh ingredients. It's a great recipe to play with and adapt, and it's so good that it can become a new favorite meatball dish in your house.

Ingredients

For the Meatballs:

  • 2 pounds ground turkey

  • 1 cup breadcrumbs

  • 1/4 cup chopped scallion, plus green slices for garnish

  • 4 cloves garlic, chopped

  • 1 large egg

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

For the Sauce:

  • 1/8 to 1/4 cup Sriracha sauce, to taste

  • 1/4 cup honey

  • 3 tablespoons soy sauce

  • 3 tablespoons rice vinegar

  • 1 tablespoon minced fresh ginger

  • 1/2 teaspoon sesame oil

  • 2 cloves garlic, chopped

  • 2 carrots, julienned; for garnish

  • Toasted sesame seeds, for garnish

  • 2 limes, sliced; for garnish

Steps to Make It

Note: while there are multiple steps to this recipe, the dish is broken down into workable categories to help you better plan for preparation and assembly.

Make the Turkey Meatballs

  1. Gather the ingredients and preheat the oven to 375 F.

    Ingredients for Honey Sriracha Meatballs
    The Spruce Eats / S&C Design Studios
  2. In a large mixing bowl, combine the turkey, breadcrumbs, scallion, garlic, egg, salt, and black pepper.

    Making Turkey Meatballs
    The Spruce Eats / S&C Design Studios
  3. Mix until fully incorporated, but do not overmix.

    Making Turkey Meatballs
    The Spruce Eats / S&C Design Studios
  4. Form into uniformly sized balls, about 1-inch in diameter or 3/4 ounce each. Place the meatballs onto two foil-lined baking sheets.

    Making Turkey Meatballs
    The Spruce Eats / S&C Design Studios
  5. Bake for 20 to 25 minutes, until cooked through (internal temperature of 165 F).

    Baked Turkey Meatballs
    The Spruce Eats / S&C Design Studios

Make the Honey Sriracha Sauce

  1. In a small saucepan, combine the Sriracha sauce, honey, soy sauce, rice vinegar, ginger, sesame oil (if using), and garlic.

    Making Honey Sriracha Sauce for Meatballs
    The Spruce Eats / S&C Design Studios
  2. Stir well to combine and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes.

    Honey Sriracha Sauce for Meatballs
    The Spruce Eats / S&C Design Studios
  3. In a large bowl, toss the baked meatballs with the honey Sriracha sauce. Avoid using utensils, if possible, so you don't break up the meatballs.

    Honey Sriracha Meatballs
    The Spruce Eats / S&C Design Studios
  4. Serve over rice. Drizzle a little of the extra sauce over the top and garnish with chopped scallion greens, sesame seeds, julienned carrots, and lime slices.

    Honey Sriracha Meatballs
    The Spruce Eats / S&C Design Studios
  5. Enjoy!

Tips

  • To ensure the meatballs cook evenly, make them the same general size. Use an ice cream scoop or weigh them on a kitchen scale.
  • Freeze extra baked meatballs before adding the sauce. Flash freeze them in a single layer, then transfer to a freezer bag. They'll keep for up to three months and simply need to be thawed in the refrigerator and reheated.

Recipe Variations

  • If you want to brown the meatballs, cook them in a skillet with hot oil until browned first. Then, transfer to the oven to finish cooking (about 10 minutes).
  • Switch to ground beef or pork or use any combination of ground meats if you prefer. Cook pork or beef meatballs to an internal temperature of 160 F. Another option is to use premade meatballs and only make the sauce.
  • There are a few ways to approach honey Sriracha sauce, and you can get a similar taste from other ingredients in your pantry. One option, for instance, uses 1/4 cup of honey, 2 tablespoons each of Sriracha and soy sauces, 1/2 teaspoon garlic powder, 1 tablespoon of brown sugar, and 1/2 tablespoon of cornstarch. Heat to a boil while stirring the mix in a saucepan and simmer for about 3 minutes.