These honey sriracha meatballs are baked turkey meatballs coated in a thick sweet and spicy sauce. They're ready in only 30 minutes and full of Asian-inspired flavors. Perfect as a quick and healthy dinner or meal prep.
About This Recipe
This recipe is the ultimate mix of spicy and sweet! The meatballs are flavorful and a little spicy. And the sauce is loaded with sweet honey and hot Sriracha.
The combination of the thick, sticky sauce and tender, juicy meatballs is unbeatable.
This recipe is ideal as a quick weeknight dinner or as meal prep for your week. It's easy, healthy, and quick to make (ready in 30 minutes).
You can also make these meatballs as an appetizer: simply make the recipe and then add it to your slow cooker to keep it warm for a party.
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need and how to make it:
- 1 pound lean ground turkey
- 1 egg
- ½ cup panko breadcrumbs
- 1 tablespoon Sriracha sauce
- 1 ½ teaspoon low sodium soy sauce or Tamari sauce
- ¼ cup low sodium soy sauce or Tamari sauce
- ¼ cup honey
- 3 cloves garlic, minced
- 3 tablespoons rice vinegar
- 1 tablespoon Sriracha
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
How to Make Honey Sriracha Meatballs
Step 1: Preheat the oven
Preheat the oven to 375°F.
Step 2: Mix the meatballs
In a large bowl, mix together the ingredients for the meatballs.
Step 3: Form the meatballs
Form meatballs by scooping with a spoon or cookie scoop balls that are about 1 - 1.5 tablespoons large. Place them on a parchment paper or foil-lined baking sheet.
PRO TIP: if you find that the meatballs are sticking to your hands as you make them, lightly wet your hands to make them less sticky!
Step 4: Bake
Bake the meatballs for 20 - 25 minutes, until they are lightly browned on top and cooked through.
Step 5: Mix the sauce
While the meatballs cook, mix together all of the ingredients for the sauce except for the cornstarch in a medium bowl.
Step 6: Boil the sauce
Pour the sauce into a large skillet over medium high heat. Bring the sauce to a boil. Make a cornstarch slurry by mixing together 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl. Stir the slurry into the sauce and reduce the heat to a simmer.
Step 7: Simmer the sauce
Simmer the sauce for 4 - 5 minutes, until thickened. Stir often. If desired, taste and add more Sriracha for spice. Some brands of Sriracha are spicier than others so be sure to taste before adding more.
Step 8: Add meatballs
Once the meatballs are cooked, add them to the skillet and toss to coat them in the sauce.
Step 9: Serve & enjoy!
Serve immediately, optionally over white rice and topped with sesame seeds and green onions.
Soy sauce: swap soy sauce for coconut aminos or Tamari sauce to make this recipe gluten-free.
Rice vinegar: if you don't have rice vinegar on hand, you can use apple cider vinegar or lime juice.
Honey: substitute your preferred sweetener for honey: maple syrup, brown sugar, coconut sugar, etc.
Frequently Asked Questions
The spice level of this recipe will depend on what brand of Sriracha you use! Some are spicier than others. This recipe has a mild to high spice level as written.
To make the recipe less spicy, use less Sriracha: try using only half as much in the meatballs and sauce. Add more until you reach your desired spice level.
The meatballs should cook in 20 - 25 minutes. They should be slightly browned on top and cooked through (no pink in the middle) to 165°F.
You can make your sauce thicker by adding more cornstarch or by simmering it for longer. To make your sauce thinner, leave out the cornstarch or stir in a splash of water or chicken broth.
How to Make This Recipe for Meal Prep
To make these meatballs as meal prep, follow the instructions as written and then store your meatballs in portion-sized containers.
I like to use the below 3-cup Pyrex containers and add meatballs, rice, and a vegetable side (lettuce, carrots, broccoli).
Store the sauce separately: for meal prep, you can also store your sauce separately. This will help keep the meatballs firm and a little crispy. Store your sauce in separate, small portion-sized containers for convenience and pour the sauce over the meatballs just before eating.
In the fridge: cool and store any leftovers in an airtight container for up to 3 - 5 days.
In the freezer: cool and store your cooked meatballs and sauce separately in airtight containers. Freeze for up to 3 - 4 months. When you're ready to eat them, bake the frozen meatballs for 20 - 25 minutes at 350°F, or until heated through. Heat the sauce separately on the stovetop or microwave.