How spicy is this recipe?

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.

How do you know when the meatballs are cooked?

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.

How can I make my sauce thicker (or thinner)?

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.

Honey Sriracha Meatballs Recipe | Her Wholesome Kitchen

Description

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.

Ingredients

Scale

Meatballs:

1 pound lean ground turkey
1 egg
½ cup panko breadcrumbs
1 tablespoon Sriracha sauce
1 ½ teaspoon low sodium soy sauce (or Tamari for gluten-free)

Sauce:

¼ cup low sodium soy sauce (or Tamari for gluten-free)
¼ cup honey
3 cloves garlic, minced
3 tablespoons rice vinegar
1 tablespoon Sriracha
1 tablespoon grated fresh ginger
1 tablespoon cornstarch

For Serving:

Sesame seeds
Green onions
White rice

Instructions

Preheat the oven to 375°F.
In a large bowl, mix together the ingredients for 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.
Bake the meatballs for 20 - 25 minutes, until they are lightly browned on top and cooked through.
While the meatballs cook, mix together all of the ingredients for the sauce except for the cornstarch in a medium bowl.
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.
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.
Once the meatballs are cooked, add them to the skillet and toss to coat them in the sauce.
Serve immediately, optionally over white rice and topped with sesame seeds and green onions.

Notes

Spice: some brands of Sriracha sauce are spicier than others. If you want a less spicy dish, add less Sriracha to the meatballs and sauce. Taste the sauce as you make it and add more if you want to dial up the spice.
Making the meatballs: lightly wet your hands before forming the meatballs to prevent them from sticking.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Oven Baked & Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 290
Sugar: 17.9g
Sodium: 690mg
Fat: 9.3g
Saturated Fat: 2.9g
Carbohydrates: 25.8g
Fiber: 0.5g
Protein: 25.1g
Cholesterol: 122mg

Keywords: meatballs, Asian, Sriracha, honey, meal prep, sauce